Ridge Gourd (Peerkangai) Stir- Fry /Poriyal

This ridge gourd poriyal is a very tasty side dish for rice and so simple to make. I usually make chutney from the ridge gourd, but this time I tried this recipe and it turned out nice. Once you make and taste this poriyal, I hope you will like and make it more often.


  • Ridge gurd ———————————– 1
  • Turmeric powder ———————— 1/4 tsp
  • Salt to taste
  • For Grinding
    • Grated coconut ———————- 1/4 cup
    • Green chilies ————————– 2
    • Garlic ————————————– 2
    • Cumin seeds ————————–1/2 tsp
  • For tempering
    • Mustard seeds ———————– 1/2 tsp
    • Urad dal ———————————- 1/2 tsp
    • Dry chilies —————————— 3
    • Curry leaves ————————– 2 springs
    • Cooking oil —————————– 1 tbsp

How To Make

  • Remove the pointed edges from the ridge gourd
  • Then cut it into fine cubes
  • Grind the items under “For Grinding”, to make a coarse paste
  • Place a pan on the stove in medium heat and add the oil
  • Once the oil is hot, add the mustard seeds
  • Wait until it crackles, then add the urad dal, dry chilies and curry leaves
  • Now add the fine cut ridge gourd and turmeric powder
  • Saute for around 10 minutes
  • Then add salt and mix it well
  • Now add the ground coconut paste
  • Cook for another three minutes and switch off the stove
  • Now the tasty ridge gourd poriyal is ready to serve

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