Thurai/ridge gourd/peerkankai/beerakaya curry Recipe

Recipe By Slurrp

Thurai curry is a delicious and nutritious dish made with ridge gourd, also known as peerkankai or beerakaya. This South Indian curry is packed with flavors and is a perfect accompaniment to rice or roti. The ridge gourd is cooked with a blend of spices, coconut, and tamarind, giving it a tangy and slightly sweet taste. It is a simple and easy-to-make recipe that can be enjoyed by everyone.

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25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Thurai/ridge gourd/peerkankai/beerakaya curry
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ingredients serve

Ingredients for Thurai/ridge gourd/peerkankai/beerakaya curry Recipe

  • 0.67 Ridge Gourds
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • 0.33 teaspoon Cumin Seeds
  • as needed A Few Curry Leaves
  • 0.33 Onion, Chopped
  • 0.17 cup Grated Coconut
  • 0.33 Small Lemon Sized Tamarind
  • 0.33 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as per your need Coriander Leaves For Garnish

Directions: Thurai/ridge Gourd/peerkankai/beerakaya Curry Recipe

Cooking Directions

  • STEP 1.Peel the ridge gourd and cut it into small pieces.
  • STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
  • STEP 3.Add chopped onions and saut茅 until they turn golden brown.
  • STEP 4.Add the ridge gourd pieces and cook for a few minutes.
  • STEP 5.In a blender, grind coconut, tamarind, and spices to make a paste.
  • STEP 6.Add the paste to the pan and mix well.
  • STEP 7.Add salt and water, cover the pan, and let it simmer for 10-15 minutes.
  • STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Choose fresh and tender ridge gourd for the best taste.
  • Adjust the spice level according to your preference.
  • You can add a pinch of sugar to balance the flavors if needed.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving.
  • Serve the curry hot with steamed rice or roti.
Nutrition
value
118
calories per serving
10 g Fat2 g Protein4 g Carbs5 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    5g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    1mg
  • Vitamin A
    627mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    74mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp