Mani Paati’S Peerkangai Paal Kuzhambu / Ridgegourd Curry

This is a family recipe. I like my brother in law Ravi bava a lot. He is a foodie. One day I was asking my sister Radha akka, what my bil’s favorite food was. She didn’t even think for a moment. Immediately, she told that it was her mil’s Peerkangai Paal Kuzhambu. She said “I have made it several hundred times but can never match her taste.” I have some fond memories with my sister’s mother in law Mani Paati. Mani Paati was a perfectionist. Her garden was kept immaculate. She would do it all by herself. Whenever we visited my sister, I would always visit Mani Paati for some time before going to see my sister. Within minutes after we go, there would be hot pakodas or bondas for us. She would also keep a small towel nearby. Attention to detail was her trademark. Her kitchen was the most organized I have ever seen. I would just go to the kitchen to help her, but it was not necessary. She would not let me to. She was a very persnickety, very hard working and caring person. She lived in a 19th century home and the house was just perfect. Her wardrobes had neatly folded starched sarees and crisp creased shirts that was lined up like for some photo shoot in IKEA. She cooked great food. Though a woman of few words, the smile was worth it. She passed away a few months back but her memory is going to stay with me for a long time. Here is her Peerkangai Paal Kuzhambu recipe.

Here are other recipes from the site made using Ridge Gourd Here is the video of how to make Peerkangai Paal Kuzhambu. I use the peels to make a thogayal that is very tasty. Do watch the video to learn how to make these two recipes using ridge gourd.

Wash and clean the peerkangai – ridge gourd. Peel the skin with a vegetable peeler. Take time to peel the skin completely. Discard the skin. Cut the peeled ridge gourd into small pieces. Set aside.

Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots (small onions) and fry till the shallots are soft and starting to brown. About 4-5 minutes on medium flame.

Add in the chopped ridge gourd, turmeric powder, sambar powder, salt and 1 cup of water.

Cover with a lid and let it cook in medium flame for 6-7 minutes or until the ridge gourd is cooked well and water has dried. Add in one cup of regular cow milk. Let it simmer on medium flame for 3-4 minutes.

Remove from heat and serve hot with rice.

Its one of the simplest recipes but best ever. If you are using store bought sambar powder, I like to use Sakthi masala brand sambar powder. You can click on the link below to buy it online. <br />

• Measurements used 1 cup = 250 ml, 1 teaspoon = 5 ml
• 500 grams peerkangai / ridgegourd
• 1 teaspoon vegetable oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 15 shallots – small onions, finely chopped
• 1/2 teaspoon turmeric
• 1 teaspoon sambar powder
• 3/4 teaspoon salt
• 1 cup water
• 1 cup milk

1. Wash and clean the peerkangai – ridge gourd. Peel the skin with a vegetable peeler. Cut the peeled ridge gourd into small pieces.
2. Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots (small onions) and fry till the shallots are soft and starting to brown. About 4-5 minutes on medium flame.
3. Add in the chopped ridge gourd, turmeric powder, sambar powder, salt and 1 cup of water. Cover with a lid and let it cook in medium flame for 6-7 minutes or until the ridge gourd is cooked well and water has dried.
4. Add in one cup of regular cow milk. Let it simmer on medium flame for 3-4 minutes.
5. Remove from heat and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu, Coimbatore, Kongunad

• Measurements used 1 cup = 250 ml, 1 teaspoon = 5 ml
• 500 grams peerkangai / ridgegourd
• 1 teaspoon vegetable oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves
• 15 shallots – small onions, finely chopped
• 1/2 teaspoon turmeric
• 1 teaspoon sambar powder
• 3/4 teaspoon salt
• 1 cup water
• 1 cup milk

1. Wash and clean the peerkangai – ridge gourd. Peel the skin with a vegetable peeler. Cut the peeled ridge gourd into small pieces.
2. Heat oil in a pan until hot. Add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots (small onions) and fry till the shallots are soft and starting to brown. About 4-5 minutes on medium flame.
3. Add in the chopped ridge gourd, turmeric powder, sambar powder, salt and 1 cup of water. Cover with a lid and let it cook in medium flame for 6-7 minutes or until the ridge gourd is cooked well and water has dried.
4. Add in one cup of regular cow milk. Let it simmer on medium flame for 3-4 minutes.
5. Remove from heat and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu, Coimbatore, Kongunad

Find it online : https://www.kannammacooks.com/peerkangai-paal-kuzhambu-peerkangai-curry-ridgegourd-recipe/

This recipe is from Neikarapatti Amma as we fondly call her. Amma’s real name is Vijayalakshmi Gurusamy. She is my aunt’s co-in-law. Neikarapatti is near Palani in Tamilnadu. The house where Neikarapatti Amma lived was huge. It was called as Jameen Bangala. We were always excited to go there as a kid. The house was really huge. Not to mention the 20×20 feet bathrooms. After sun sets and everyone’s back home, a good 15 people – all of them family, used to play cards in the lobby. I was a kid then and all cards played by kids were “oppuku chappa – not countable tickets. How I wish we knew this then.” This kola will come as a snack for everyone to enjoy. This is Neikarapatti Ammas family recipe and its out of this world. Neikarapatti Amma is the most sweetest person you will ever meet. She loves to chew on betel nut. Just next to the dining table will be a thaamboolam with betel leaf, nut, sunnam paste and roja paaku. After lunch, every one will just relax in the front yard chewing betel leaf. Some will just take a small nap in the wicker chairs lined up in the hallway. Good old days. People seemed to have a lot of time then. Only memories are left now. This Vazhakkai vadai / Kola is legendary. Here is the most amazing Vazhakkai Vadai you will ever eat.

Here is the video of how to make Neikarapatti Vazhakkai Vadai / Vazhakkai Kola / Plantain Vada Recipe

NOTE: This recipe is not a beginners recipe.

Take the fried gram dal / pottu kadalai and make it to a fine powder in a small mixie jar / spice grinder. Please do not substitute besan for this recipe. The vada will come out rock hard.

We need to cook the plantains now. You can either steam the plantain in an idli vessel for 10-12 minutes or cook in a pressure cooker for just 1 whistle. I cooked the plantains with little water in the pressure cooker today. Remove from heat and let it cool. Peel the skin and set aside. Note: If its a big plantain, use just one. If they are small, use two.

Now, its Masala Grinding Time.

Add in all the ingredients listed under grinding into a mixie / blender and grind it to a smooth paste. Add very little water while grinding. Few tablespoon at a time. Take time to grind it as fine as possible. Trust me, that’s the key to this recipe. After the mixture is very finely ground, add in the peeled plantains and pulse it a few times. The plantains should get incorporated with the masala mixture. Make sure there are no lumps.

Remove the mixture from the mixie and add in the fried gram powder. Mix well to combine. Do not add lots of fried gram powder. It will make the vadas break while frying in hot oil. The dough will be downright tacky to handle. The dough will be very soft. Don’t panic. That’s how its supposed to be.

Apply little oil to your hands. Make small 1.5 inch balls with your hands. Make sure you do not make big balls as the inside might not cook when frying. So remember to make the balls small in size. Its a very soft messy dough. Handle the dough gently.

If the palms become messy and rolling the balls seem impossible, wash your hands and start again.

I like to refrigerate the balls for 30 minutes before frying. This kind of crusts the outer skin and it helps in keeping the vada from disintegrating in hot oil.

Heat oil in a pan in medium heat. Once the oil is hot, fry the balls in low medium flame until golden. Do not crowd the pan or disturb the balls for the first minute. Either of this will make the balls to break. Just leave the balls and do not touch them after it hits the oil for the first minute. When the vadas are golden, remove from oil and drain on paper towels. Do not fry in really hot oil. The vadas will get browned faster and the inside will not have time to cook. So keep the flame at medium at all times. Serve vazhakkai vadai hot.

One of the best vazhakkai vadai you will ever eat.

• Measurements Used – 1 Cup = 250 ml, 1 teaspoon = 5 ml, 1 tablespoon = 15 ml.

Ingredients for grinding

• 1/2 cup fresh shredded coconut
• 1 medium sized onion
• 5 cloves garlic
• 1 inch piece ginger
• 1 inch piece cinnamon
• 1 clove
• 1 cardamom
• 1 teaspoon fennel seeds
• 1 tablespoon khuskhus – white poppy seeds (optional)
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 3 green chilli
• 2 sprig curry leaves
• 5 stalks coriander leaves
• 1 teaspoon salt

Other Ingredients

• 1 - 2 Vazhakkai / Raw Banana / Plantain
• 1/2 cup fried gram / pottu kadalai

For Frying

• 500 ml Vegetable oil

1. Take the fried gram dal / pottu kadalai and make it to a fine powder in a small mixie jar / spice grinder.
2. Steam the plantain in an idli vessel for 10-12 minutes or cook in a pressure cooker for just 1 whistle. Peel the skin and set aside.
3. Add in all the ingredients listed under grinding into a mixie / blender and grind it to a smooth paste. Add very little water while grinding.
4. When the mixture is very finely ground, add in the peeled plantains and pulse it a few times. The plantains should get incorporated with the masala mixture.
5. Remove the mixture from the mixie and add in the fried gram powder. Mix well to combine.
6. Apply little oil to your hands. Make small 1.5 inch balls with your hands.
7. Refrigerate the balls for 30 minutes before frying.
8. Heat oil in a pan in medium heat. Once the oil is hot, fry the balls in low medium flame until golden. Remove from oil and drain on paper towels. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu, South Indian