13 Oct 2012

Ridge Gourd | Peerkangai Poriyal | பீர்க்கங்காய் பொரியல்

Ridge Gourd / Peerkangai Poriyal

Ingredients :

Ridge Gourd / Peerkangai Poriyal Ingredients

Ridge Gourd / Peerkangai - 350 gm (removed skin, edges and cut into small pieces)
Coconut paste - 2 tbsp
Onion - 1 no (chopped)
Red Chili Powder - 3/4 tsp
Cumin Seeds Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Water - 1/4 cup
Oil - 1 tbsp
Salt to taste.

To Temper :

Mustard Seeds - 1/4 tsp
Black Gram (skinless) / Urad Dal - 1/4 tsp
Curry Leaves - 2 stk.

Method :
  • Use bitter less ridge gourd, remove the skin and edges and then cut into small pieces, keep aside.

Steps To Make Peerkangai Poriyal :
  • Heat oil in a cooking pan / kadai, temper the mustard seeds and urad dal.
  • After splutter add onion and curry leaves, saute until the onion becomes slightly golden brown colour.
  • Add ridge gourd / peerkangai, saute and cook for about 5min.

  • Add red chili powder, cumin seeds powder, turmeric powder, coconut paste and required salt, stir well and cook until the raw smell leaves completely.
  • Pour water and cover the lid, cook for another 5min over simmer, stir in between, then remove from the flame and ready to serve.

Ridge Gourd / Peerkangai Poriyal

Serving Suggestion : Serve hot with Sambar or Dal Rice.

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