Peerkangai Kadaisal (Ridgegourd Curry with milk)

Category: Lunch
Preparation Time: 5-10 mins    
Cooking Time: 10-15 mins
Servings: 2-3 servings

Peerkangai Kadaisal

Peerkangai Kadaisal is a quick and simple recipe from Kongu region which uses very minimal ingredients. This is very comforting recipe and even kids will like it. Crushing the cumin seeds by hand makes this dish more aromatic and milk gives a little sweet taste so kids will love it. Since we will be mashing it while cooking, one chilly will be enough; while making for kids, a small piece of chilly would be more than enough

Ingredients:

• Ridge gourds -  2 long ones
• Small Onions, chopped - 7-8 nos
• Green chilly - 1 no, slitted*
• Oil- 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dhal- 1 tsp
• Curry leaves- few
• Cumin seeds- 1 tsp
• Milk - 1/4  - 1/3 cup (Boiled & Cooled)
• Salt - to taste

Method:

1. Wash the ridge gourds well, scrap the edges and peel off the skin, We can use the skin for making thogayal
   
2. Finely chop the ridgegourd and if there are any thick seeds, we need to remove them
   
3. Heat oil in a pan, once it becomes hot add mustard seeds followed by urad dhal, curry leaves, green chilly and chopped small onions, saute for 2 mins
   
4. Add the finely chopped ridgegourd pieces and saute for 1-2 mins; add required salt and mix well
   
5. Allow to cook covered in medium flame for few mins until it gets cooked and becomes soft; No need to add water as the veggie itself releases water while cooking
   
6. Once it gets cooked, mash it well using "Mathu" or masher
   
7. Crush the cumin seeds in the palm and add it to the curry
8. Now reduce the flame to low; add the milk (adjust as per required consistency); mix well and switch it off 
   
9. Serve hot with Rice!
   

Ridge gourd (Peerkangai) skin Thogayal

Category: Lunch
Preparation Time: 5 mins    
Cooking Time: 10-15 mins
Servings: For 4-5 persons
 

Ridge gourd Skin Thogayal

Ingredients:

• Ridge gourd skin, chopped -  2 cups tightly packed (from 2 long ridge gourds)
• Sesame oil- 1 tbsp
• Chana dhal- 2 tbsp
• Urad dhal- 2 tbsp
• Curry leaves- few
• Asafoetida- a pinch
• Red chillies- 3-4 nos (Adjust as per taste)
• Cumin seeds- 1 tsp
• Pepper- 1 tsp
• Tamarind paste - 1/4 tsp
• Salt - to taste

Method:

1. Wash the ridge gourds well and peel the skin and chop into pieces
   
2. Heat 1 tsp of oil in a pan and add the chopped ridge gourd skin pieces along with little salt; Saute well till it becomes soft and tender
   
3. Once done, remove it and keep aside
4. In the same pan, add the remaining oil and once its hot add Channa Dhal, Urad Dhal, Red chillies, Curry leaves, Cumin seeds, Pepper and asafoetida and fry well till the dhal turns golden brown
   
5. If we are using tamarind pieces, we can fry that too now
6. Allow all the sauted items to cool down 
   
7. Add required salt and tamarind paste(if using paste); Grind them to a coarse mixture (Add 1-2 tsp of water only if required)
8. Transfer to a container and serve with hot rice
   
    
9. It can be stored well in refrigerator for 3-4 days and even for a week