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    Peerkangai Rasavangi Recipe - Ridge Gourd Gravy for Rice | KuzhambuVarieties

    last updated: Jan 21, 2020 by Kalyani

    Jump to Recipe Print Recipe
    Peerkangai Rasavangi

    Ridge gourd is called as Peerkangai in Tamil, Beerakai in Telugu and Torai in Hindi. It is rich in dietary fiber, low in saturated fat and contains good amount of vitamin C. It is very effective in purifying blood and hence it is good for skin too. It's a healthy choice to include this vegetable in our diet at least once a week.

    This peerkangai rasavangi/ ridge gourd gravy is made with channa dal, Moong dal and freshly ground spices. It is very simple to make and definitely a alternate to the usual Sambar.

    Let's check how to make this healthy peerkangai rasavangi.
    Peerkangai Rasavangi Recipe - Ridge Gourd Gravy for Rice | KuzhambuVarieties 1
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    Peerkangai Rasavangi Recipe - Ridge Gourd Gravy for Rice | KuzhambuVarieties

    South Indian style aromatic gravy with Ridge gourd/peerkangai, moong dal, channa dal and freshly ground spices.
    Course Gravy
    Cuisine South Indian
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Calories
    Author Kalyani

    Ingredients

    • Ridge gourd - 1 medium sized
    • Moong dal - 1/2 cup
    • Channa dal - 1/4 cup
    • Lemon juice - 2 tbsp
    • Turmeric powder - 1/4 tsp
    • Salt - as required

    To Roast and Grind

    • Oil - 1 tsp
    • Red chillies - 6
    • Channa dal - 1 tbsp
    • Corainder seeds - 1 tbsp
    • Urad  dal - 1 tbsp
    • Coconut grated - 2 tbsp

    To Temper

    • Oil - 1 tsp
    • Ghee -2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp

    Instructions

    Preparation

    • Wash the ridge gourd well and peel the skin off as shown in the picture. No need to completely remove the outer skin. Then chop them into cubes. set aside.
    • In a pan, heat oil and add the items given in the 'to roast and grind' table.Fry   them until they turn golden brown. Once it cools down, add the fried spices to the mixer.
    • Grind everything together to a coarse powder without adding water. Keep aside. Heat oil plus ghee in a tadka pan and add the items to temper. Fry them until mustard seeds cracks and urad dal turn brown. Then add curry leaves and fry for a minute. Switch off the flame. Keep this aside.

    Method

    • Take moong dal, channa dal and chopped ridge gourd pieces, turmeric powder and required salt in a pressure cooker. Add water till it immersed level and pressure cook it for 3 whistles. Once pressure released, open the cooker.
    • Transfer the pressure cooked items to a pan and add a cup of water to it. Mix it well and boil the kuzhambu for 5 minutes. Then add the ground spice powder to the kuzhambu and mix slowly after without forming any lumps. Add water if needed.
    • Boil the kuzhambu again for five more minutes in medium low flame. Once the kuzhambu becomes thick, transfer the tempered items to the boiling kuzhambu. Add lemon juice now. Mix well and switch off the flame.
    Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!
    Peerkangai Rasavangi - main 3

    Preparation :
    1. Wash the ridge gourd well and peel the skin off as shown in the picture. No need to completely remove the outer skin. Then chop them into cubes. set aside.
    Peerkangai Rasavangi - preparation step 1

    2. In a pan, heat oil and add the items given in the 'to roast and grind' table.Fry   them until they turn golden brown. Once it cools down, add the fried spices to the mixer.
    Peerkangai Rasavangi - preparation step 2
    3. Grind everything together to a coarse powder without adding water. Keep aside. Heat oil plus ghee in a tadka pan and add the items to temper. Fry them until mustard seeds cracks and urad dal turn brown. Then add curry leaves and fry for a minute. Switch off the flame. Keep this aside.
    Peerkangai Rasavangi - preparation step 3

    Procedure :

    1. Take moong dal, channa dal and chopped ridge gourd pieces, turmeric powder and required salt in a pressure cooker. Add water till it immersed level and pressure cook it for 3 whistles. Once pressure released, open the cooker.
    Peerkangai Rasavangi -Step 1
    2. Transfer the pressure cooked items to a pan and add a cup of water to it. Mix it well and boil the kuzhambu for 5 minutes. Then add the ground spice powder to the kuzhambu and mix slowly after without forming any lumps. Add water if needed.
    Peerkangai Rasavangi - step 2
    3. Boil the kuzhambu again for five more minutes in medium low flame. Once the kuzhambu becomes thick, transfer the tempered items to the boiling kuzhambu. Add lemon juice now. Mix well and switch off the flame.
    Peerkangai Rasavangi -step 3
    Serve the peerkangai with hot steamed rice and any stir-fry of your choice!
    Ridge gourd Rasavangi - main 4

    Notes:
    • Instead of pressure cooking the ridge gourd, you can boil it in a vessel with water.
    • Add water if the kuzhambu becomes thick after adding ground spice powder.

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    Comments

    1. Sindhu

      July 14, 2020 at 4:25 am

      This looks very interesting. Am going to try thi tomorrow for sure.

      Reply

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    Thanks for visiting my space and taking time to read about me. I am Kalyani and I live in chennai. I was working in IT industry as a software engineer for 7 years. I had to quit my job after my little one arrived and during this time I found my passion! Yes it's cooking and clicking and so this blog! Read More…

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