Peerkangai Kuruma (Ridgegourd Curry)

 

         

       Hey guys! Presenting you all the most delicious Peerkangai kuruma. This kuruma is a coconut based curry and it goes well with rice, chappathi and dosa. The one different ingredient that I add in the masala is Peanuts. This gives a nice aroma and beautiful texture to the gravy. And most of all, it tastes delicious. And guys, definitely do try this recipe, am sure you will love it. Let's go into the ingredients and procedure.

Peerkangai (Ridgegourd)

INGREDIENTS:

FOR GRAVY:

* Peerkangai- 1 chopped

* Onion- 1 medium sized finely chopped

* Tomato- 1 small sized finely chopped 

* Ginger garlic paste- 2 tbspns

* Turmeric powder- 1/2 tspn

* Kuzhambu milagai podi- 1tbspn

(You can substitute the kuzhambu milagai podi with 1 tspn of chili powder and 2 tspns of coriander powder)

* Garam masala- 1 tspn

* Mustard seeds- 1/2 tspn

* Jeera- 1/2 tspn

* Salt- as needed

* Oil- 3 tbspns

FOR MASALA:

* Coconut- 1/4 cup

* Fried peanut- 2 tbspns

* Green chilli- 2

* Jeera- 1/2 tspn

* Fennel seeds- 1/2 tspn

• PREPARATION TIME: 10 mins
• COOKING TIME: 20 mins
• SERVES: 3

PROCEDURE:

* Heat oil in a pan, add mustard seeds and let it splutter. Once the mustard seeds splutter add jeera and fry it for few secs.

* Add onions and saute it until they are slightly brown and translucent.

* Add ginger garlic paste and saute it for 2 to 3 minutes, until the raw smell goes off.

* Add turmeric powder, Kuzhambu milagai podi and fry for 2 minutes.

* Add the chopped tomatoes and saute them until they are mushy.

* Once the tomatoes are done, add the Ridgegourd and add half a cup of water, give it a nice stir and let it boil until the vegetable gets cooked. This should probably take about 10 mins.

* While the vegetable is getting cooked, take a mixer jar, add coconut, green chilli, jeera, fennel seeds and peanuts to it. Grind it into a fine paste by adding little water.

* Once the vegetable is cooked, add the masala to the gravy and add 1 cup of water to the mixer jar to wash off all the excess masala from it and add it to the gravy. 

* Add enough salt and let the gravy boil for 5 minutes on a medium-high flame.

* Add garam masala, cook it for 2 to 3 mins and turn of the flame.

* Add freshly chopped coriander leaves and curry leaves for extra flavour.

* Now the delicious Peerkangai kuruma is ready. Serve it with steaming rice, a side of your choice, papad and enjoy!!!