Peerkangai kadayal

Peerkangai Kadayal

Peerkangai Kadayal – Peerkangai / ridge gourd, also known as turai or beerakayais a low calorie, high fibre vegetable with lots of water content. In this village style recipe the ridge gourd is cooked along with shallots, tomatoes, dried red chillies, tamarind, few basic Indian spices and mashed coarsely using a hand blender or masher. Peerkangai kadayal can be served with steamed rice, idli or even dosa. 

Traditionally peerkangai kadayal is open cooked in a mud pot and mashed with a wooden masher named mathu in tamil. Here I have used a pressure cooker for cooking and a hand blender for blending. Both reduce the preparation time for a large extent and hence can be followed during busy mornings or as a quick fix meal. 

Peerkangai kadayal

Peerkangai kadayal

Peerkangai kadayal – In this village style recipe the ridge gourd is cooked along with shallots, tomatoes, dried red chillies, tamarind, few basic Indian spices and mashed coarsely using a hand blender or masher.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Main Dish, Side Dish
Cuisine South indian
Calories 70 kcal

Equipment

  • 2L Pressure Cooker
  • Hand blender / electric blender / wooden mathu

Ingredients
  

  • ½ tsp mustard seeds
  • ½ tsp chana dal
  • ½ tsp urad dal
  • ½ tsp cumin seeds
  • 15 to 20 shallots
  • 4 to 5 dried red chillies
  • 1 sprig curry leaves
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 big tomato
  • 1 ridge gourd peeled, pith removed & chopped
  • Small lemon sized tamarind
  • Coriander leaves

Instructions
 

Pre – Preparation

  • Peel the ridge gourd using a peeler. You can discard the peels or can use the peels to make peerkangai thol chutney / ridge gourd peel thogayal.
  • Peel the shallots. No need to chop them since we are going to mash everything anyways. You can replace shallots with onions.
  • Chop the tomatoes.
  • Prepare tamarind water. To prepare tamarind extract/water, soak tamarind in warm water for 10 mins. Mash together with hands and remove the tamarind pith and seeds. The remaining water can be used as tamarind extract as needed in the recipe.

Preparation of peerkangai kadayal

  • Heat oil in a pan. Sesame oil is preferred but you can use any oil including mustard oil, peanut oil, olive oil, coconut oil.
  • Once the oil is hot enough, add mustard seeds. Once the mustard seeds crackle add chana dal and split urad dal. Once the dals are browned add cumin seeds.
  • Add shallots, dried red chillies and curry leaves. Saute for a few minutes and then add rock salt and turmeric powder.
  • Mix everything together and saute till the shallots are slightly browned. This takes around 4 to 5 minutes in medium flame.
  • Now add chopped tomatoes.
  • Saute the tomatoes till they are mushy. This takes around 3 minutes in medium flame.
  • Now add chopped ridge gourd.
  • Saute the ridge gourd for about 2 minutes.
  • Next add tamarind extract. Check for salt, tanginess and hotness. Then close the pressure cooker and cook for 2 whistles in medium -high flame.
  • Let the pressure release naturally and open the pressure cooker.
  • Add chopped coriander leaves.
  • Let it cool for a few minutes and mash it with a masher or a hand blender. I have used a hand blender. You can use traditional mathu or even electric blender.
  • Serve with steamed rice topped with ghee or sesame oil!!

Notes

  • You can use brinjal/eggplant instead of ridge gourd to make kathirikai thakkali kadayal.
  • You can replace shallots with onions.
  • Mash very coarsely. This is a must. Please do not blend into a smooth paste like chutney. 
  • If desired you can add a second tadka over the dish after mashing. 
  • Adjust the tamarind extract depending on the tanginess of the tomatoes. 
Keyword avarakkai, Curry recipes, Kadayal recipes, Peerkangai recipes, ridge gourd recipes, Side dish for idli / dosa

How to make peerkangai kadayal 

Cooking instructions with step by step pictures 

Pre – Preparation

  1. Peel the ridge gourd using a peeler. You can discard the peels or can use the peels to make peerkangai thol chutney / ridge gourd peel thogayal.
  2. Peel the shallots. No need to chop them since we are going to mash everything anyways. You can replace shallots with onions.
  3. Chop the tomatoes.
  4. Prepare tamarind water. To prepare tamarind extract/water, soak tamarind in warm water for 10 mins. Mash together with hands and remove the tamarind pith and seeds. The remaining water can be used as tamarind extract as needed in the recipe. 

Preparation of peerkangai kadayal

Heat oil in a pan. Sesame oil is preferred but you can use any oil including mustard oil, peanut oil, olive oil, coconut oil. 

Once the oil is hot enough, add mustard seeds. Once the mustard seeds crackle add chana dal and split urad dal. Once the dals are browned add cumin seeds.

Add shallots, dried red chillies and curry leaves. Saute for a few minutes and then add rock salt and turmeric powder. 

Mix everything together and saute till the shallots are slightly browned. This takes around 4 to 5 minutes in medium flame.

Now add chopped tomatoes.

Saute the tomatoes till they are mushy. This takes around 3 minutes in medium flame.

Now add chopped ridge gourd.

Saute the ridge gourd for about 2 minutes.

Next add tamarind extract. Check for salt, tanginess and hotness. Then close the pressure cooker and cook for 2 whistles in medium -high flame.

Let the pressure release naturally and open the pressure cooker.

Add chopped coriander leaves.

Let it cool for a few minutes and mash it with a masher or a hand blender. I have used a hand blender. You can use traditional mathu or even electric blender. 

Serve with steamed rice topped with ghee or sesame oil!!

Peerkangai kadayal

Recipe notes

  • You can use brinjal/eggplant instead of ridge gourd to make kathirikai thakkali kadayal.
  • You can replace shallots with onions.
  • Mash very coarsely. This is a must. Please do not blend into a smooth paste like chutney. 
  • If desired you can add a second tadka over the dish after mashing. 
  • Adjust the tamarind extract depending on the tanginess of the tomatoes. 

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