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Peerkangai paal kootu - Beerakaya palu kura

Peerkangai paal kootu | Beerakaya palu posina kura | Ridgegourd milk curry

Peerkangai paal kootu or Beerakaya palu kura is a mild gravy made by cooking Ridgegourd in milk along with basic spices. Serve this Ridgegourd milk gravy with dosa, roti or plain rice.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Curries
Cuisine Andhra, South Indian
Servings 4
Calories 130 kcal


  • 2 Ridge gourd medium-size
  • 3 tbsp oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ½ Onion chopped
  • 2 Green chilies slit
  • ¼ tsp Hing
  • 1 sprig Curry leaves
  • ½ tsp Turmeric powder
  • 1 tsp Sambar powder
  • 1 tsp Salt
  • 2 cups Milk or coconut milk



  • Wash and peel the skin and ridges of two medium-sized ridge gourds. Chop into small pieces.
  • Cut 1/4 cup of onion or 5 shallots, slit 2 or 3 green chillies.


  • Heat 3tbsp of oil in a pan, season with a tsp of mustard seeds and a tsp of cumin seeds.
  • Add onions, 2 slit green chillies, a pinch of hing and some fresh curry leaves. Saute onions until they become transparent and soft.
  • Next add 2 large cups of chopped peerkangai and mix.
  • Put a 1/2 tsp of turmeric powder and a tsp of sambar powder.
  • Add half cup of water, cover with a lid and cook for 5 mins until the vegetable is half cooked.
  • Now add a tsp of salt and 2 cups of boiled milk. Keep the stove in low heat and let the ridgegourd cook in milk for 5 more minutes.
  • Switch off and serve the Beerakaya palu posina kura with soft dosa or roti.



1) Instead of sambar powder you can use chilli powder and coriander powder.
2) Don't cook at high temperatures after adding the milk as milk may curdle with spices.


Calories: 130kcal
Keyword beerakaya palu kura, peerkangai paal kootu, ridgegourd milk curry
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