Peerkangai Masiyal | Ridgegourd Masiyal

Peerkangai Masiyal, a simple and easy to make stew with the richness of toor dal and ridge gourd. There are no complicated procedure for this stew, yet simply delicious. Most of us use ridgegourd to make the conventional stew like using moong dal and cooked ridgegourd and we grind coconut with jeera and red chili and add it to the cooked dal and ridgegourd. That is the conventional way of making any stew like cabbage, cucumber, snake gourd etc.

For most of the masiyal, we either cook the veggie with tamarind juice and add spices and tempering or we just cook the dal and veggie and finally add tempering and lemon juice. For Senai masiyal, we cook the dal and senai together mash it and bring it boil and add tempering and finally adding lemon juice. We will be cooking the ridgegourd and dal in pressure cooker that saves us time than open pan cooking. Also, once cooked, its just the tempering process and final touch of lemon juice.

You may also want to try:

• Senai Masiyal
• Kathirikai Masiyal
• Keerai Masiyal
• Onion Gotsu
• Chidambara Gotsu

Recipe Card for Peerkangai Masiyal | Ridgegourd Masiyal:

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Peerkangai Masiyal | Ridgegourd Masiyal

Course: Kootu varieties (Stew)

Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamilnadu

Equipments Needed

• Heavy Bottomed Pan
• Pressure Cooker

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 86kcal

Author: Sowmya Venkatachalam

Peerkangai Masiyal, a simple yet tasty masiyal variety made with nutrition rich Ridge Gourd. Very quick and easy to make accompaniment. No hassle of any grinding. The flavor from green chili and lemon makes this simply scrumptious. Relish this delicious Peerkangai Masiyal with Kara Kuzhambu, vathakuzhambu, Vendhaya kuzhambu.

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Ingredients

• ▢ 1 cup Ridge Gourd (Peerkangai/Turai) Chopped. 1 Cup - 250ml
• ▢ 2 tbsp Toor Dal
• ▢ ¼ tsp Turmeric Powder
• ▢ 1 tsp Salt To Taste
• ▢ ½ no Lemon

To Temper

• ▢ 2 tsp Oil
• ▢ 1 tsp Mustard Seeds
• ▢ 4 slit Green Chilli
• ▢ Few Curry Leaves
• ▢ 1 tbsp Grated Coconut

Instructions 

Pressure cooking Process

• ▢
  Take a vessel. Add cubed ridgegourd along with turmeric powder and salt and pressure cook.
  
• ▢
  Also pressure cook the dal and mash it nicely.
  
• ▢
  Add cooked ridgegourd with mashed dal and set it aside.
  

Tempering Process

• ▢
  Heat oil in a pan. Add mustard seeds and allow it to sputter. Add slit green chili, curry leaves and grated coconut. Fry the coconut till light brown and switch off the flame.
  

Cooking Masiyal

• ▢
  Take the cooked dal and veggie along with 1/2 Cup of water in a vessel and keep in flame and bring it to boil. Add tempered ingredients and give a mix.
  

Adding Lemon

• ▢
  Switch off the flame and allow it to cool for 5 mins and then squeeze 1/2 lemon and give a final stir.
  

Serving Time

• ▢
  Yummy Peerkangai (Ridgegourd) Masiyal is all ready to serve!

Video

Nutritional Info

Nutrition Facts

Peerkangai Masiyal | Ridgegourd Masiyal

Amount Per Serving (1 Cup)

Calories 86 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 13g4%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

PRESSURE COOKING PROCESS

• Take a vessel. Add cubed ridgegourd along with turmeric powder and salt and pressure cook.

• Also pressure cook the dal and mash it nicely.

• Add cooked ridgegourd with mashed dal and set it aside.

TEMPERING PROCESS

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Add slit green chili, curry leaves and grated coconut. Fry the coconut till light brown and switch off the flame.

COOKING MASIYAL

• Take the cooked dal and veggie along with 1/2 Cup of water in a vessel and keep in flame and bring it to boil. Add tempered ingredients and give a mix.

ADDING LEMON

• Switch off the flame and allow it to cool for 5 mins and then squeeze 1/2 lemon and give a final stir.

SERVING TIME

• Yummy Peerkangai (Ridgegourd) Masiyal is all ready to serve!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!