Peerkangai Pal Kuzhambu Recipe (Ridge Gourd in Mily Curry)
Peerkangai Pal Kuzhambu is delicious preparation of the Ridge Gourd (Turai) simmered with very mild spices in a milk gravy. Ridge Gourd is a water-based vegetable is claimed by Indians to be very good for people with stomach ailments and a good light vegetable to eat during pregnancy etc. The Peerkangai Pal Kuzhambu is very special dish to my family that was made very often when I was young and now I make it for my children who enjoy it as well. Serve the Pal Kuzhambu along with hot Phulka's and your tummy will surely have a satisfied and light feeling.
Did You Know: Ridge gourd has many nutritional benefits as it is loaded with fibers, vitamins, and minerals. From Ayurveda point of view, ridge gourd increases vata and kapha, but it cools down and pacifies the dosha pitta in the body. Since the ridge gourd is low in saturated fat and cholesterol, it is the ideal diet for those who are looking for weight loss.
Ridge gourd is also said to have blood purifying properties. The juice prepared from ridge gourd is said be be a natural remedy for jaundice. The juice can be prepared by pounding the bitter ridge gourd and squeezing it through a cloth. You can also eat powder made from bitter ridge gourd seeds and dry crusts when curing jaundice. A glass of ridge gourd juice in the morning can help to strengthen your immune system against any infection.
We have provided a few more options to prepare with bottle gourd below:
- 2 Ridge Gourd , peeled and diced
- 1 teaspoon Corn flour
- 1/2 cup Milk
- 2 Cloves
- 1/4 teaspoon Whole Black Pepper Corns
- 1 pinch Turmeric powder (Haldi)
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 inch Ginger , grated
- Salt , to taste
- 1 Stalk Coriander (Dhania) Leaves , finely chopped
How to make Peerkangai Pal Kuzhambu Recipe (Ridge Gourd in Mily Curry)
To begin making the Peerkangai Pal Kuzhambu Recipe, in a small bowl, mix the corn flour and milk until combined. Set aside.
Heat half a teaspoon of oil in a pan. Add the cumin seeds and cloves, allow it to crackle. Add the ginger, ridge gourd (Peerkangai), turmeric powder, black pepper powder and salt. Stir well to combine.
Cover the pan and cook until the ridge gourd (Peerkangai) is soft and tender. The ridge gourd will also release a lot of water. Don't let the water evaporate. Allow it to cook on low heat until soft and tender.
Once the ridge gourd (Peerkangai) is soft and tender, add the milk mixture and simmer for 10 minutes until the milk comes to a boiling point. Turn off heat and stir in the coriander leaves.
Check the salt and spice levels and adjust to suit your taste. Transfer to a serving bowl and serve warm.
Serve the Pal Kuzhambu along with hot Phulka's and your tummy will surely have a satisfied and light feeling.
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