Peerkangai Pal Kuzhambu Recipe – Ridge Gourd in Milk Curry
Description:
Peerkangai Pal Kuzhambu is a delightful and soothing dish from Chettinad cuisine, where the mild yet aromatic spices perfectly complement the delicate ridge gourd (turai/peerkangai). This light curry, simmered in milk, is not only a delicious comfort food but also known for its digestive benefits. The ridge gourd, often recommended in Indian kitchens for its cooling properties, is an excellent choice for people with stomach ailments and a gentle option for pregnant women. With its nourishing qualities and subtly spiced flavors, this dish is perfect as a side, particularly when paired with hot phulkas or steamed rice.
Cuisine: Chettinad
Course: Side Dish
Diet: Diabetic Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai), peeled and diced | 2 Ridge Gourd |
| Corn flour | 1 teaspoon |
| Milk | 1/2 cup |
| Cloves (Laung) | 2 |
| Whole Black Peppercorns | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1 pinch |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Ginger, grated | 1 inch |
| Salt | To taste |
| Coriander (Dhania) Leaves, finely chopped | 1 stalk |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions
-
Prepare the Milk Mixture:
In a small bowl, combine the corn flour and milk. Stir well until the mixture is smooth and free of lumps. Set this aside for later use. -
Cooking the Ridge Gourd:
Heat half a teaspoon of oil in a pan over medium heat. Once the oil is hot, add the cumin seeds and cloves. Let them crackle for a few seconds, releasing their flavors into the oil. -
Adding the Spices and Ridge Gourd:
Add the grated ginger to the pan and sauté for a moment. Then, add the diced ridge gourd along with turmeric powder, black pepper powder, and salt. Stir everything together to ensure that the ridge gourd is coated with the spices. -
Simmering the Ridge Gourd:
Cover the pan and cook the ridge gourd on low heat until it softens and becomes tender. Ridge gourd is a water-based vegetable, and it will release its moisture as it cooks. Do not let the water evaporate completely. Allow it to cook gently until the ridge gourd is thoroughly soft and tender, which should take about 10–15 minutes. -
Incorporating the Milk Mixture:
Once the ridge gourd is cooked, add the milk and corn flour mixture into the pan. Stir gently to combine everything. Simmer the curry on low heat for about 10 minutes, allowing the milk to heat through and come to a gentle boil. Stir continuously to prevent the milk from curdling. -
Final Touches:
Once the milk mixture has thickened and the curry has simmered for 10 minutes, remove the pan from heat. Stir in the finely chopped coriander leaves for a fresh burst of flavor. -
Serving:
Taste the curry and adjust the salt and spices as needed. Serve this comforting Peerkangai Pal Kuzhambu warm with hot phulkas or steamed rice for a satisfying meal that’s light on the stomach yet rich in flavor.
Enjoy this wholesome Chettinad-style curry, a perfect blend of spices and milk that’s both nourishing and flavorful!
Tips for Success:
- If you prefer a thicker gravy, you can add a little more corn flour mixed with milk.
- To make this dish even lighter, you can reduce the amount of milk and substitute with water or vegetable stock.
- For added depth of flavor, you may include a pinch of garam masala or curry leaves in the tempering.
