Peerkangai Paal Curry/ Ridge Gourd Milk Curry

Peerkangai paal curry/kozhambu is a mild and creamy curry that goes well with

rice and chappathi. We usually make Peerkangai kootu or thogayal, this is a simple yet tasty curry. For people looking for a mild recipe, this is a great choice.

Try substituting peerkangai with pusnikkai/white pumpkin or podalangai/snake gourds. Looks more like a more-kozhambu but the milk gives a creamy taste to it.

This is the first time I am trying this recipe and I loved it and everyone in my family liked it. 

Preparation Time:10 mins |Cooking Time:20 mins |Serves: 4

Ingredients:

• Peerkangai/ridge gourd - 2 cups
• Onion - 1 cup
• Garlic - 4 sliced
• Green chili - 4 slit
• Turmeric - 1/2 tsp
• Dhania powder - 1/2 tbsp
• Whole milk - 1 cup
• Coconut milk - 1/2 cup
• Salt as needed
• Oil

For tempering:

• Mustard - 1/4 tsp
• Urad - 1/4 tsp
• Jeera - 1/4 tsp
• Red chili - 4 o 5 broken
• Curry leaves

Method:

• Start with tempering with 1 tbsp oil in a pan.

• Add garlic and green chilies.

• Add sliced onions and curry leaves.

• Add turmeric, dhania, salt, and fry for a min.

• Add chopped peerkangai and mix well.

• First, add the whole milk. Cover and cook for 5 mins.

• When the veggies are cooked, add the coconut milk and switch off when starts to boil.

• Garnish.

• Serve with rice or chappathi.

Note:

1. You could use coconut milk instead of whole milk. Use the thin milk first to cook the veggies. Add the thick milk at the final stage.