Ridge Gourd Poriyal (பீர்க்கங்காய் பொரியல்)

  • Scrape the outer ridges slightly (do not scrape all the skin - just remove the sharp edges ) and wash the gourd (The below recipe is for 2 long gourds - this will make about 4 generous servings)
  • Slit the gourd lengthwise and remove the seeds by scooping them out with a spoon
  • Now chop the gourd into small pieces
  • In a pan heat 1 tbsp of oil and season it with 1tsp of mustard seeds
  • When the seeds splutter, add 1tsp of cumin seeds, 1 spring of curry leaves, a pinch of hing
  • Add finely chopped onions (about 1 medium onion) and saute until translucent. Do not brown the onions
  • Toss in the chopped gourds and saute for 5 mins
  • Add some salt and 1/4 tsp of turmeric powder, 1tsp of red chilly powder and fry the contents for couple more mins
  • Cover the pan and cook on medium flame for 15 mins stirring occasionally every 5 mins
  • No need to add water as the vegetable will leave enough water by itself. You may sprinkle few drops time to time if you find the pan too dry
  • Optional: Add 2 tbsp of grated coconut or 1 tsp of dhal powder (any rice podi would do) and fry them all for couple more mins
  • Optional: Some prefer to add 1/4 tsp of sugar at the end
  • The dhal powder if using, will make the dish very tasty and kinda incorporate the spices & veges together. Coconut has its own great taste. You may skip these ingredients as well and the dish will still be tasty. The only caveat is sometimes the gourd will be bitter by iteself and ruin the efforts no matter what..some say, that you could taste a bit of it raw and figure out..I have never tried that way..I just get away by luck!


  1. Hi - please post the recipe for Peerkangaai poriyal - I see only a picture but not the recipe. Thanks! :)

  2. Here you go..Sorry abt that - sometimes I upload the pic and get busy with other things and never get to the recipe part. :-)

  3. your recipes are nice and detailed. keep it up, we are starting to follow them regularly.


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