Skip to main content

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!!!

Comments

Post a Comment

Popular posts from this blog

Karamani kuruma

        Hey guys! Presenting you all the delicious kuruma made with Karamani (Dried Black eyed peas). Kuruma is a very common dish in South Indian cuisine, which is a coconut based curry with some spices. Karamani is also very well known as Thattai Payaru and there are so many dishes you can make with it, which I will be posting soon in my blog. Karamani is so healthy and it has a great source of protein, calcium and iron. Now this recipe is very simple and it goes well with rice, idly and dosa. Now let’s go into the ingredients and recipe. INGREDIENTS: For gravy: * Karamani- 3/4 cup * Onion- 2 medium sized finely chopped * Tomato- 1 medium sized finely chopped * Ginger garlic paste- 2 tspns  * Kuzhambu milagai podi- 3 tspns  (You can substitute the kuzhambu milagai podi with 1 tspn of chili powder and 2 tspns of coriander powder) * Turmeric powder- 1/2 tspn  * Tamarind juice- 5 tbspns of thick concoction (Depends on tanginess of the tamari...
2 comments
Read more

Ambur Chicken Biriyani

           Hey guys! Presenting you all, the Ambur Chicken Biriyani, which is one of the most famous South Indian delicacies. Ambur Chicken Biriyani is a specialty from Nawabs of Arcot, who first created this recipe, which is most popular in, Ambur Tamil Nadu. The speciality of this Biriyani is the Rice used in it. It's a special variety of short grain rice called Seeraga Samba Rice (Jeera Samba Rice). The Rice has got a unique flavour and delicious aroma to it and that itself makes this biriyani very different from other biriyani's. And the spice factor that's used in this Biriyani, differ from others. This biryani uses red chillies, which are soaked in water and then ground. Using fresh ground red chilli paste is very important for the flavour.             And you guys can even make this biriyani with mutton. Follow this same recipe, but just add one extra step at the beginning. Cook the mutton pieces with ginger-garlic paste, salt and turmeric powder in a pressure cooker...
6 comments
Read more

Spicy Chicken Noodles

       Hey guys! Presenting you all my most favourite and delicious Spicy Chicken Noodles. Am sure everyone likes noodles from kids to adults. So here is the recipe of my version on noodles which I am sure you guys will love.         I have used leftover grilled  chicken in this recipe. You can  either use raw or cooked chicken in this dish, either one is fine. If using raw chicken, just cut it up into bite sized pieces, season it with salt, pepper and saute it for a few minutes before adding it to the mixture. And if you have any leftover chicken, it's a great way to use it up. As of veggies, you can add some Bell peppees, fresh broccoli, asparagus, green beans, carrots, cabbage or peas, it's totally up to you. Now lets move on to the ingredients and recipe. INGREDIENTS: * Hakka noodles- 2 packs * Egg- 3 * Chicken- 2 cups (Leftover or fresh chicken) * Onion- one medium size sliced finely * Spring onion- 1/3 cup finely chopped * Green chilli- 2 sliced * Garlic- 2 tbspns finely...
2 comments
Read more