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March 24, 2021

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

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Peerkangai paal kulambu

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

Peerkangai paal kuzhambu

Ridge gourd milk gravy / Peerkangai paal kulambu recipe


Ridge gourd milk gravy  / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Ridge gourd - 1
  • Big onion - 1
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1/2 tsp
  • Salt and water - as needed
  • Boiled and cooled milk - 1/2 cup
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves - Few
  • Hing / Asafetida – 1/4 tsp
HOW TO MAKE PEERKANGAI PAAL KULAMBU
  1. Wash and peel the skin of ridge gourd. Chop finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
  3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
  4. Now add turmeric powder, sambar powder and salt.
  5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
  6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely.
  • Peerkangai paal kuzhambu
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.

  • Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime.
  • Peerkangai paal kuzhambu
  • Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off.

  • Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy.
  • Peerkangai paal kuzhambu
  • Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!
  • Peerkangai paal kulambu

Note

  • For variations, you can add one finely chopped tomato and saute with onion.
  • You can use green chilli instead of sambar powder.
  • Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu.
  • For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

Ridge gourd kuzhambu

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