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
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
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
- Wash and peel the skin of ridge gourd. Chop finely.
- Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
- Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
- Now add turmeric powder, sambar powder and salt.
- Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
- 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.

- 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.

- 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.

- 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!

|
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 !

Technorati Tags:
ridge gourd kuzhambu,
peerkangai paal kulambu,
ridge gourd gravy,
peerkangai paal kuzhambu,
ridge gourd recipes,
peerkangai recipes