Ridge gourd gravy/Peerkangai kuzhambu is one of my favourite and easiest kuzhambu recipes.I love this gravy more than peerkangai thogayal/thuvayal.My MIL call this as peerkangai chutney though it is not thick like our usual chutneys.This gravy goes well with rice more than idli,dosa.I made this for our lunch last week when my in-laws were here.We had a simple yet yummy lunch with this gravy and bitter gourd fry.I will share bitter gourd fry recipe soon.Now lets see how to make this delicious peerkangai gravy recipe for rice.
Ridge gourd gravy/Peerkangai kuzhambu recipe
Ridge groud gravy recipe for rice- Simple n delicious gravy !
Prep time:10 Minutes
Cook time:10 Minutes
Total time:20 Minutes
Ridge gourd - 1 no ( medium sized)
Tamarind - Medium gooseberry size(slightly more than small gooseberry)
Green chillies - 5 nos
Curry leaves - few
Hing/Asafetida - 1/2 tsp ( 1/4 + 1/4 tsp)
Small onions - 15 nos ( peel n chop into chunks)
Salt & water – as needed
To temper & saute
Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 2 tsp
Coriander leaves - to garnish
Wash and scrape the skin of ridge gourd.Do not peel the entire skin.Just remove the ridges.Chop them into small cubes.Peel and chop the small onions roughly into small chunks.Slit the green chillies & chop into small pieces.
In a pressure cooker base,take the chopped ridge gourd,salt,tamarind along with 1 cup of water.Pressure cook in low flame for one whistle or 3-4 whistles in high flame.Remove and let it cool. (I kept in a tiffin box and pressure cooked it along with dal)
After it cools down,drain the excess water in a bowl and grind the cooked ridge gourd along with tamarind to a smooth paste. Add this paste to the reserved ridge gourd water.Add hing and few,torn curry leaves.Check for salt.
Heat oil in a kadai and temper mustard seeds,urad dal,chana dal,hing,chopped small onions and slitted green chillies.
Now add the ridge gourd paste water.Add 1/2 cup of more water and let it boil for 2-3 minutes.Lastly add the finely chopped coriander leaves and garnish it.Mix with plain rice adding few drops of gingely oil and serve hot.It tastes yummy !
You can follow the same recipe and make gravy using pumpkin.Please check this link.
Adding small onions gives the best taste.But you can also add big onions if u don’t have small onions in hand.
Asafetida/Hing is the star ingredient for this recipe.We add it twice in this recipe.Once during tempering and the other when the gravy boils.So never skip this ingredient.
Enjoy this yummy gravy with plain rice.It tastes yum !