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Ridge gourd gravy

Ridge gourd gravy | Peerkangai aracha kuzhambu

Sangskitchen
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine South Indian
Servings 5
Calories 350 kcal

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
Keyword How to make Ridge gourd gravy, Peerkangai aracha kuzhambu, Peerkangai kulambu, Ridge gourd gravy, South Indian gravies
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