Peerkangai Masiyal | Ridgegourd Masiyal
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.
Servings: 4 people
Calories: 86kcal
Equipment
- Heavy Bottomed Pan
- Pressure Cooker
Ingredients
- 1 cup Ridge Gourd (Peerkangai/Turai) Chopped. 1 Cup - 250ml
- 2 tablespoon Toor Dal
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt To Taste
- ½ no Lemon
To Temper
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 4 slit Green Chilli
- Few Curry Leaves
- 1 tablespoon 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 ½ 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 ½ lemon and give a final stir.
Serving Time
- Yummy Peerkangai (Ridgegourd) Masiyal is all ready to serve!
Video
Nutrition
Serving: 1Cup | Calories: 86kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g