This is a family recipe. I like my brother in law Ravi bava a lot. He is a foodie. One day I was asking my sister Radha akka, what my bil’s favorite food was. She didn’t even think for a moment. Immediately, she told that it was her mil’s Peerkangai Paal Kuzhambu. She said “I have made it several hundred times but can never match her taste.” I have some fond memories with my sister’s mother in law Mani Paati. Mani Paati was a perfectionist. Her garden was kept immaculate. She would do it all by herself. Whenever we visited my sister, I would always visit Mani Paati for some time before going to see my sister. Within minutes after we go, there would be hot pakodas or bondas for us. She would also keep a small towel nearby. Attention to detail was her trademark. Her kitchen was the most organized I have ever seen. I would just go to the kitchen to help her, but it was not necessary. She would not let me to. She was a very persnickety, very hard working and caring person. She lived in a 19th century home and the house was just perfect. Her wardrobes had neatly folded starched sarees and crisp creased shirts that was lined up like for some photo shoot in IKEA. She cooked great food. Though a woman of few words, the smile was worth it. She passed away a few months back but her memory is going to stay with me for a long time. Here is her Peerkangai Paal Kuzhambu recipe.
Wash and clean the peerkangai – ridge gourd. Peel the skin with a vegetable peeler. Take time to peel the skin completely. Discard the skin. Cut the peeled ridge gourd into small pieces. Set aside.
Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots (small onions) and fry till the shallots are soft and starting to brown. About 4-5 minutes on medium flame.
Add in the chopped ridge gourd, turmeric powder, sambar powder, salt and 1 cup of water.
Cover with a lid and let it cook in medium flame for 6-7 minutes or until the ridge gourd is cooked well and water has dried. Add in one cup of regular cow milk. Let it simmer on medium flame for 3-4 minutes.
Remove from heat and serve hot with rice.
Its one of the simplest recipes but best ever. If you are using store bought sambar powder, I like to use Sakthi masala brand sambar powder. You can click on the link below to buy it online.
- Measurements used 1 cup = 250 ml, 1 teaspoon = 5 ml
- 500 grams peerkangai / ridgegourd
- 1 teaspoon vegetable oil
- ¼ teaspoon mustard seeds
- 2 sprigs curry leaves
- 15 shallots - small onions, finely chopped
- ½ teaspoon turmeric
- 1 teaspoon sambar powder
- ¾ teaspoon salt
- 1 cup water
- 1 cup milk
- Wash and clean the peerkangai – ridge gourd. Peel the skin with a vegetable peeler. Cut the peeled ridge gourd into small pieces.
- Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots (small onions) and fry till the shallots are soft and starting to brown. About 4-5 minutes on medium flame.
- Add in the chopped ridge gourd, turmeric powder, sambar powder, salt and 1 cup of water. Cover with a lid and let it cook in medium flame for 6-7 minutes or until the ridge gourd is cooked well and water has dried.
- Add in one cup of regular cow milk. Let it simmer on medium flame for 3-4 minutes.
- Remove from heat and serve hot with rice.
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