Keyword: beerakaya, milk curry, paal kuzhambu, peerkangai, ridge gourd, side dish for chapati, turai
Servings: 4
Author: Mullai Madavan
Ingredients
Ingredients - for curry
2cupsRidge gourd chopped
1cupOnionchopped
6eachGreen chilli
1cupCow milk or Thick Coconut milkwhole or low fat
1/4teaspoon Turmeric powder
1/4cupCoriander leaveschopped
1teaspoonSaltor to taste
Ingredients - to temper
2tablespoon Oil
1/2teaspoon Mustard
1/2teaspoonSplit black gram
1teaspoonCumin seeds
5eachCurry leaves
Instructions
To begin with peel the outer skin of the ridge gourd. You may wish to discard or use the peel to make Peerkangai Thol Thugayal / chutney, Use the soft flesh of the veggie to make this curry.
Heat oil in a pan, temper with mustard seeds, split black gram, cumin seeds and curry leaves.
Add in onions and green chillies and saute over low medium flame. Take care not to burn the onion, it should be cooked over low flame until it becomes soft and translucent.
Now add in the ridge gourd along with turmeric, saute for few minutes. Cover and cook over medium flame for 7 to 10 minutes until the veggies becomes tender.
Once the gourd becomes tender add in salt and saute.
Reduce flame to low and slowly add the milk to combine with the curry. Make sure the flame is at the lowest setting when adding milk. Constantly stir to prevent the milk from curdling.
Add in coriander leaves and simmer for few minutes.