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Peerkangai paal kootu - Beerakaya palu kura

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

Sangskitchen
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 mins
Cook Time 10 mins
Total Time 15 mins
Course Curries
Cuisine Andhra, South Indian
Servings 4
Calories 130 kcal

Ingredients
  

  • 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

Instructions
 

Preparation:

  • 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.

Recipe:

  • 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.

Video

Notes

Tips:
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.

Nutrition

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