Ridge gourd gravy, prepared in South Indian style, made with fresh coconut masala, Ridge gourd (Peerkangai) and basic spices. Learn how to make with stepwise pictures.
Peerkangai aracha kuzhambu, as the name suggests is based on the aracha masala (coconut, fried gram, pepper and cumin seeds). Ridge gourd is tasty as well as a healthy vegetable that holds lots of health benefits.
Few health notes on the Ridge gourd:
- First of all, Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vitamin-C, zinc, iron, riboflavin, magnesium, thiamine and traces of other minerals.
- Also, it is low in saturated fat, cholesterol and calories that aids in weight loss.
- And this contains a good amount of cellulose and high water content that helps to relieve constipation.
- Further, it contains insulin-like peptides and alkaloids that help to reduce the sugar levels in the blood and urine.
- In addition, it is high in beta-carotene which is good for enhancing eyesight and it acts effectively in purifying the blood.
- Moreover, Ridge gourd juice is used to heal jaundice and to strengthen your immune system against any infection.
- Finally, it is good for skincare, as the blood purifying qualities in it ensure you stay clear from pimples and acne.
- Last but not least, Ridge gourd helps to manage acidity as well as ulcers. It is well known as a cooling agent and aids in handling burning sensations during urination.
PS: Content courtesy: https://www.thedailystar.net
Moreover, Ridge gourd is a versatile vegetable with which we can make a number of recipes like Peerkangai paal kootu,
Ridgegourd cutlet and Peerkangai muttai pirattal etc.
For the complete list of veg gravies/curries(more than 50):
Ridge gourd gravy | Peerkangai aracha kuzhambu
Preparation:
- Wash and peel off(de-string) the fiber edges of the ridge gourd.
- No need to peel the skin completely as we can cook the soft portion of it.
- Cut into small pieces.
- Chop onions, tomato and keep aside.
- Grind the coconut, fried gram, pepper and cumin seeds into a paste using less water. Keep this masala ready.
Recipe for Peerkangai kulambu:
- Heat oil in a pan and season with mustard and cumin seeds.
- Let the mustard splutter and add chopped onions with some curry leaves. Saute onions for a few minutes.
- Add tomato and cook soft.
- Now add turmeric powder and chopped Ridge gourd(Peerkangai).
- Also, add chilli powder and sambar powder.
- Mix well and add a cup of water to cook the vegetable.
- Cover with a lid and cook for five minutes until the veggie becomes soft.
- Add the ground coconut masala with some water and mix.
- Also, add the required salt for the gravy.
- Adjust water quantity to get the correct gravy consistency. Let the gravy cook with the coconut masala for five minutes until the bubbles settle down.
- Switch off and serve with hot steamed rice or dosa.
Tips:
1) If you wish for extra healthy gravy use gingelly oil for seasoning.
2) For any coconut-based gravy, I always add cumin seeds(jeera) as much as possible.
3) Finally, if you are concerned about coconut, avoid coconut and grind a tbsp of soaked rice along with fried gram, pepper and cumin. In this kind, the taste will be altered mildly.
Ridge gourd gravy | Peerkangai aracha kuzhambu
Ridge gourd gravy, prepared in South Indian style, made with fresh coconut masala, Ridge gourd (Peerkangai) and basic spices. Learn how to make with stepwise pictures.
Ingredients
Ingredients:
- 1 medium size Ridge gourd (peerkangai)
To grind:
- 3 tbsp coconut
- 1 tsp fried gram
- ½ tsp cumin
- ½ tsp pepper
Other ingredients:
- 2 tbsp oil
- ½ tsp mustard
- ½ tsp cumin
- 6 shallots or 1 big onion
- 1 sprig curry leaves
- 1 tomato
- ½ tsp turmeric powder
- ½ tsp chilli powder
- ¾ tsp sambar powder
- 2 cups water
- 1 tsp salt (as per taste)
Instructions
Preparation:
- Wash and peel off the fiber edges of the ridge gourd.
- No need to peel the skin completely as we can cook the soft portion of it.
- Cut into small pieces.
- Chop onions, tomato and keep aside.
- Grind the coconut, fried gram, pepper and cumin seeds into a paste using less water. Keep this masala ready.
Recipe for Peerkangai kulambu:
- Heat oil in a pan and season with mustard and cumin seeds.
- Let the mustard splutter and add chopped onions with some curry leaves. Saute onions for a few minutes.
- Add tomato and cook soft.
- Now add turmeric powder and chopped Ridge gourd(Peerkangai) .
- Also, add chilli powder and sambar powder.
- Mix well and add a cup of water to cook the vegetable.
- Cover with a lid and cook for five minutes until the veggie becomes soft.
- Add the ground coconut masala with some water and mix.
- Also, add required salt for the gravy.
- Adjust water quantity to get the correct gravy consistency.
- Let the gravy cook with the coconut masala for five minutes until the bubbles settle down.
- Switch off and serve with hot steamed rice or dosa.
Video
Notes
Tips: 1) If you wish extra healthy gravy use gingelly oil for seasoning. 2) For any coconut based gravy, I always add cumin seeds(jeera) as much as possible. 3) Finally, if you are concerned about coconut, avoid coconut and grind a tbsp of soaked rice along with fried gram, pepper and cumin. In this kind, the taste will be altered mildly.
Nutrition
Calories: 350kcal
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