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.
Here are other recipes from the site made using Ridge Gourd
Here is the video of how to make Peerkangai Paal Kuzhambu. I use the peels to make a thogayal that is very tasty. Do watch the video to learn how to make these two recipes using ridge gourd.
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.
Peerkangai Paal Kuzhambu / Peerkangai Curry / Ridgegourd Curry
Recipe for Peerkangai Paal Kuzhambu. Peerkangai Curry. Ridgegourd curry with milk. Very simple and easy recipe.
- Total Time: 40 mins
- Yield: 3 persons 1x
- Measurements used 1 cup = 250 ml, 1 teaspoon = 5 ml
- 500 grams peerkangai / ridgegourd
- 1 teaspoon vegetable oil
- 1/4 teaspoon mustard seeds
- 2 sprigs curry leaves
- 15 shallots – small onions, finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon sambar powder
- 3/4 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu, Coimbatore, Kongunad
32 thoughts on “Mani Paati’s Peerkangai Paal Kuzhambu / Ridgegourd Curry”
Shall we use pudalai instead of peetkangai ??
Sure. you can use.
This was awesome! A friend gave a home grown peerkangai, a rarity in land scarce Singapore! I have never cooked this vegetable before. I forgot to add water, yet it still turn out so well! So delicious! Now I want to try your recipe for the peerkangai skin!
I make this with coconut milk. I use snake gourd or winter melon as pieces. I am from Kerala.
Can we give for lunch if we prepare in the morning??? Will it be good to eat?
Yes. It will be good if where you live is not too hot!
I always hate peerkangai
But I tried this recipe
It was good
So I have one more vegetable to eat
This was such a “happy dish”. Very simple, yet satisfying. Thanks for sharing.
If we add milk to curry ,milk will not get bad
I love the stories that come with your recipes Suguna. Takes me to another world! Your recipes have all been keepers, so far. Will try this today.
Thank you so much!
I am gonna try this tomorrow. But what ll be the suitable side dish
Its usually served with rice.
Mam milk won’t get curdle when we add with curry
No. It wont. Avoid adding green chillies though.
Tried it out yesterday.came awesome. It is truly a comfort food.
Thank you so much.
Hi kannama, Can I add coconut milk instead of cow’s milk ? I just don’t like cow milk .
Sure you can Maria.
Hi , I tried it today …Came out so well my husband liked it so much…Thanks for the eaay recipe.??
Thank you very much! Happy cooking!
Suguna, Paal kulambu arumai. It is a true comfort food. My family just loved it. Mani paati vazhlga 😉 Thanks for publishing the recipe.
Our house favorite.
The milk to be used is boiled one or fresh milk?
Hey. Can we cook it early morning and pack it for lunch ? Won’t it get spoiled because of milk and tempering by afternoon ?
It depends on the weather. Hot weather may spoil the curry.
I’ve been passing over this recipe ever since I visited your blog a few weeks back, but never paused to read it. Today, I decided to read through and see if it was something similar to what my mom used to make. She always used pinju peerkangkai and pudalangai to make this paal kuzhambu and skipped the shallots. She would top it with a tadka of mustard seeds, urad dal, and homemade karuvadagam. it has been several years since I made this paal kuzhambu and I’m planning to make this in her memory tomorrow, which is her birth anniversary .
wow. thats so nice Karkuzhali Sreedhar. memories!
Can we replace peerkangkai with Chow chow? Will it taste good or not a good idea?
They do the same with pudalangai – snake gourd. I have never seen with chow chow.