Peerkangai Masiyal | Ridgegourd Masiyal
Simple, yet Delicious Stew

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Ingredients

Adjust Servings:
1 Cup, Chopped Ridge Gourd (Peerkangai/Turai) 1 Cup - 250ml
2 Tablespoon Toor Dal (Pigeon pea)
1/4 Teaspoon Turmeric Powder
To Taste Salt
1/2 Lemon
To Temper
2 Teaspoon Oil
1 Teaspoon Mustard Seeds
4, Slit Green Chilli
Few Curry Leaves
1 Tablespoon Grated Coconut

Nutritional information

1
Cup
86
Calories
1 g
Fat
13 g
Carbs
5 g
Protein

Goes well with Kara Kuzhambu, vathakuzhambu, Vendhaya kuzhambu

Features:
  • Traditional Recipes
Cuisine:

Ingredients

  • To Temper

Directions

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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.

Video Making of Peerkangai Masiyal | Ridgegourd Masiyal

Peerkangai Masiyal | Ridgegourd Masiyal

Notes:

  1. Some Ridgegourds are really bitter. It will always be a good choice to peel a little skin and taste it to see if it is bitter or not before buying.
  2. We can make this using tamarind also. Once we cook the toor dal and veggie, we can boil the tamarind juice along with salt and hing and add the cooked dal and veggie and finally temper with mustard, curry leaves and broken red chili

 

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Steps

1
Done
15 mins

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

2
Done
2 mins

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

3
Done
5 mins

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

4
Done

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

5
Done

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!

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