Peerkangai Kuzhambu is an easy gravy recipe prepared with ridge gourd. I have previously prepared peerkangai thogayal and peerkangai chutney.
I decided to make this curry recipe with ridge gourd made into a paste to give thickness to this tangy gravy dish. This gravy goes well with rice.
Peerkangai, also called turai in hindi, is a great source of dietary fiber and contains vitamin C. This healthy vegetable is low in saturated fats.
This peerkangi kuzhambu has no coconut added. Tamarind gives a nice tangy taste to the kuzhambu. Lets move on to the recipe for easy peerkangai kuzhambu.
Peerkangai Kuzhambu | Ridge Gourd Curry Recipe
Peerkangai Kuzhambu recipe
Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
a tangy gravy using ridge gourd vegetable.
Ingredients
- 1 peerkangai ( ridge gourd )
- 1 big onion
- 3 cloves of garlic
- 5 shallots ( sambar onions )
- 1/4 tsp turmeric powder
- 1 tsp peppercorns
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dry red chillies
- A pinch of asafoetida
- Gooseberry sized tamarind
- A few curry leaves
- A few coriander leaves
- Salt to taste
Instructions
- Dry roast the cumin seeds and pepper corns and grind them into a coarse powder.
- Chop peerkangai and boil them in enough water till they are cooked.
- Cool it down and grind it into a paste.
- In a pan, heat about 1 tbsp oil. Add mustard seeds, asafoetida and dry red chillies.
- When the seeds splutter, add the chopped onions, chopped garlic, shallots and curry leaves.
- Saute till the onions turn soft.
- Now add the tamarind extract, ground cumin seeds and pepper corns powder and ground peerkangai along with salt and turmeric powder.
- Add water to this gravy and boil this for some time till raw smell of tamarind goes and gravy is according to required consistency.
- Garnish with chopped coriander leaves and serve peerkangai kuzhambu hot with rice.
Leave a Comment