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Peerkangai Recipe in tamil | Ridge Gourd Recipe | Side dish recipes | Ridge Gourd health benefits

1,749 views · Published 4 January 2018 · 4:01 · Indexed 5 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Ridge gourd (peerkangai), peeled and chopped into small cubes — 500 grams
• Onion, finely chopped — 1 medium
• Tomato, finely chopped — 1 medium
• Green chilies, slit — 2
• Garlic cloves, crushed — 4
• Mustard seeds — 1/2 teaspoon
• Urad dal (black gram lentils) — 1/2 teaspoon
• Chana dal (Bengal gram) — 1/2 teaspoon
• Curry leaves — 1 sprig
• Dried red chilies — 2
• Turmeric powder — 1/4 teaspoon
• Red chili powder — 1/2 teaspoon
• Coriander powder — 1 teaspoon
• Salt — to taste
• Freshly grated coconut — 3 tablespoons
• Oil — 2 tablespoons
• Fresh coriander leaves, chopped — 2 tablespoons

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METHOD
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1. Wash the ridge gourd thoroughly under running water. Peel the skin using a peeler, removing only the hard ridges and outer skin while keeping the tender flesh intact. Chop the peeled ridge gourd into small, evenly sized cubes of about half an inch. Set aside.

2. Heat oil in a wide kadai or pan over medium flame. Once the oil is hot, add mustard seeds and let them splutter completely. Then add urad dal and chana dal and fry for about 30 seconds until they turn light golden and aromatic.

3. Add the dried red chilies and curry leaves to the pan and fry for a few seconds until the curry leaves turn crisp and fragrant. Be careful not to burn the dried red chilies as they can turn bitter quickly.

4. Add the crushed garlic cloves and slit green chilies to the pan. Sauté on medium heat for about one minute until the garlic turns golden and releases its aroma into the oil.

5. Add the finely chopped onions to the pan and sauté on medium flame for four to five minutes, stirring occasionally, until the onions turn soft, translucent, and lightly golden at the edges.

6. Add the finely chopped tomatoes and mix well. Cook for three to four minutes on medium heat, stirring occasionally, until the tomatoes turn completely soft and mushy and the raw smell disappears.

7. Add turmeric powder, red chili powder, and coriander powder to the pan. Mix everything together well and cook the spices with the onion-tomato mixture for one to two minutes on medium-low heat until the oil starts to separate slightly.

8. Add the chopped ridge gourd cubes to the pan along with salt to taste. Mix well so that all the pieces are coated evenly with the spice mixture. Sprinkle two tablespoons of water, cover with a lid, and cook on medium-low heat for eight to ten minutes.

9. Check the ridge gourd after eight minutes by pressing a piece gently. It should be cooked through but still hold its shape without turning mushy. If there is excess moisture in the pan, remove the lid and cook on high heat for one to two minutes to dry it out.

10. Once the ridge gourd is cooked and the moisture has evaporated, add the freshly grated coconut and mix gently. Cook for another minute on low heat. Taste and adjust salt if needed. Garnish with fresh coriander leaves and serve hot.

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TIPS
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✔ Always choose young, tender ridge gourd for this recipe. Press the gourd with your fingernail — if it pierces easily, the gourd is fresh and tender. Older ridge gourds tend to be fibrous and bitter, which can ruin the texture and taste of the poriyal.
✔ Do not add too much water while cooking the ridge gourd. Ridge gourd has a very high natural water content and will release its own moisture as it cooks. Adding excess water makes the poriyal watery and prevents it from getting the dry, stir-fried texture that makes it so delicious.
✔ Add the freshly grated coconut only at the very end of cooking and do not cook it for too long. Cooking coconut for too long can make it dry and slightly bitter. Stirring it in right at the finish keeps it fresh, fragrant, and adds a lovely mild sweetness to the entire dish.

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