Tag Archives: ridge gourd recipe

Mutton Ridge gourd Curry

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My mom and grand ma use to prepare mutton (goat/lamb) curry with brinjal (baby eggplant) and potato and also I have shared those recipes with you. But this curry is completely different when I heard through one of my friend that they use to prepare mutton curry with Ridge gourd and also she told me to give a try. I too gave a try, the curry was awesome and the ridge gourd very delicious when combined with mutton.

It goes out well with steamed rice and dosa. Let us move on to the recipe…

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Mutton Ridgegourd Curry / Peerkangai Kari Kulambu

Ingredients:

  • Mutton – 500 gm (with bones)
  • Ridge gourd – 300 gm
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Onion – 2 nos (100 gm)
  • Curry leaves – a string
  • Grated Coconut – 4 tbsp
  • Cumin seeds – 2 tsp
  • Mustard seeds – ¼ tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Ginger-garlic paste – 1 tbsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean and chop the mutton pieces into medium size.
  • Peel and chop the ridge gourd to medium size.
  • Peel and finely chop the onions.
  • Pressure-cook mutton pieces along with ¼ tsp of turmeric powder, 1 tsp of chili powder, salt with a cup of water for three whistles.
  • Heat oil in a kadai, add in mustard, fenugreek (methi) seeds and curry leaves. Wait until they crackle.
  • Take coconut, cumin seeds together in a blender and blend them to a fine paste by adding little water.
  • Add in the onions and ginger-garlic paste, cook until the onions turn transparent.
  • Pour in the grounded masala and cook until the raw smell goes off.
  • Add in the ridge gourd followed by little salt and turmeric powder, cook for few mins and pour in a cup of water, wait until it begins to boil.
  • Now add in the boiled mutton pieces along with the water, sprinkle the leftover chili powder.
  • Cover with the lid and wait until it the ridge gourd is well cooked and the curry thickens and the oil floats on the top.

Serve hot with steamed rice, dosa or chapathi.

 

 

Prawn Ridgegourd Curry / Yeral Peerkangai Kulambu

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I have posted few recipes with Prawns/Shrimps, but this time it’s going to be completely different. I don’t know how many of you, know that prawn goes out well with certain vegetables like Ridge Gourd, Baby Eggplant (Brinjal), Lady’s finger (Okra), Drumstick and Raw plantain. Now I am going to share the recipe with the combination of Ridge Gourd and Shrimps, my grandma use to prepare this very often. Also it’s very difficult for me to make my kids eat vegetables like this ridge gourd, bottle gourd and so on. After this dish my kids love Ridge Gourd, they loved the sweetness of the ridge gourd along with this prawn. Let us move on to the recipe…

Prawn Ridgegourd Curry / Yeral Peerkangai Kulambu

Prawn Ridgegourd Curry / Yera Peerkangai Kulambu

Ingredients:

  • Prawns / Shrimps – 300 gm
  • Ridge Gourd – 500 gm
  • Onions – 2 nos (medium sized)
  • Tomato – 1 no (medium sized)
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 1 ¼ tsp
  • Methi seeds – ¼ tsp
  • Curry leaves – a string
  • Turmeric powder – ½ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Coconut – 3 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Clean the prawns/Shrimps and keep them aside.
  • Peel and finely chop the onions and roughly chop the Ridge gourd and tomato.
  • Grind coconut pieces along with a tsp of cumin seeds to fine paste by adding little water.
  • Heat oil in a kadai, add in the mustard, methi, ¼ tsp of cumin seeds and curry leaves.
  • Add in the onions and cook till they turn golden brown.
  • Add in the tomatoes and cook till they become mushy.
  • Add in all the spice powders along with salt and cook till the raw smell goes off.
  • Pour in the grounded paste and cook till the raw smell goes off.
  • Add in the ridge gourd, give them a stir and pour in two cups of water.
  • Cover and cook till the ridge gourd is half done.
  • Add in the prawns/shrimps, check for the salt. Cover and cook till the prawns/shrimps are almost done.
  • Remove the lid and keep in low flame till the oil separates and floats on the top.

Serve hot with steamed rice.

Note: Add prawns/shrimps only before the final stage, else prawns would be overcooked (rubbery while chewing).

 

 

Ridge Gourd Chutney/Peerkangai Chutney

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This chutney goes out well with Idli and dosa. My kids never like to eat veggies when they are made as curries or stir-fry, so to make them eat the vegetables. I have tried out a chutney with RidgeGourd.  The sweetness of Ridge gourd and the spiciness  of red chillies add a good taste to this chutney.

Ridgegourd Chutney

Ridgegourd Chutney

Ingredients:

  • Ridge Gourd – 2 nos
  • Garlic – 5 cloves
  • Tamarind – a pea sized
  • Red chilies – 3 nos
  • Black gram/Urad dal – 2 tbsp
  • Asafoetida – a pinch
  • Salt to taste
  • Oil – 1 tsp
  • Gingelly oil – 2 tsp

Preparation:

  • Peel the skin and chop ridge gourd into small pieces.
  • Dry roast blackgram, garlic, tamarind, asafetida.
  • Heat 1 tsp oil in a kadai and fry the ridge gourd with salt.
  • Grind the roasted ingredients.
  • Again grind ridge gourd with this grounded ingredients.
  • Put it in bowl.
  • Heat gingelly oil in tadka.  Put mustard, split blackgram and curry leaves. Wait till it crackle.
  • Pour it to the grounded paste.

Serve hot with Idli and dosa.