Peerkangai Poriyal is a healthy, fiber rich stir fry made using ridge gourds. For this poriyal, we will also use a combination of carrots and peas. This is a colorful stir fry that you can mix with hot rice and ghee also.
Follow us on Pinterest for delicious pins. Join our Facebook group for more recipes, quick tips and hacks.
Jump to:
Peerkangai
is ridge gourd in English, Beerakaya in Telugu and Heerekai in Kannada. Trivia- loofahs can be made by drying these gourds completely.
Gourd varieties are quite popular in south Indian food. Ridge gourds, for example, are used in Karnataka, Tamil Nadu and Andhra regions.
While in Karnataka, they make an Yengai with ridgegourds, in Andhra, Pappu and Pachadi are more common. Coming to Tamil Nadu, we make Poriyal, Kootu and Chutney with this high fiber vegetable.
How to use Peerkangai?
- While buying, pick gourds that are tender. They must look a bright green. Generally, gourds with brown or yellow spots tend to be mature and fibrous.
- If you press the thicker end at the bottom, it should feel soft and fleshy. If it feels dry and hard, then the ridge gourd is most likely fibrous.
- Wash them thoroughly and wipe them dry.
- Using a peeler, scrape the peel off the gourds. Do not throw the peel. You can make a tasty Peerkangai Thol Thugayal with this.
- After peeling, chop them into bite sized pieces or cubes.
- For Kootu, Masiyal, Sambar, Thogayal- bite sized pieces are great.
- If you are making ridge gourd poriyal, dice them like you would, carrots or beets.
- These vegetables have lots of water. So, they also tend to release water as they cook.
Ingredients
- Vegetables – we will use a combination of ridge gourd, carrots and peas here.
- Coconut spice mix – this is what flavors our Poriyal. We need fresh coconut generously for this.
- Regular pantry staples like oil, mustard seeds for tempering
- Salt for taste
Make ahead, shelf life and storage
- You can peel and chop the ridge gourds 3 to 4 days ahead of time. They keep well when refrigerated in a clean and air tight container.
- Leftover Poriyal can be stored in the fridge for 1 to 2 days.
- Reheat gently in the microwave before serving.
Serving suggestions
- First thing that I do when I make this stir fry- mix 1/2 cup of cooked white rice, 1 cup of this stir fry and a tsp of ghee and enjoy it piping hot. Adding some crushed Appalam is optional but Profi level.
- Serve this healthy fiber rich stir fry with Sambar Sadam, One Pot Rasam Sadam or with Parathas.
Variations
- You can make this stir fry using just ridge gourd alone.
- Ridge gourd and peas also make a fantastic combination.
- For a protein boost- add grated tofu, cooked green moong beans or cooked chickpeas.
- Instead of fresh coconut, you can also use a mix of sunflower seeds, pumpkin seeds and unsweetened desiccated coconut. You need 1 tsp each sunflower seeds and pumpkin seeds for this recipe.
Recipe Notes
- Cooking the chopped vegetables using the 0 minute cooking method in the Instant Pot works like magic here.
- Alternatively, you can steam the vegetables for 5 to 6 mins in a regular steamer. After steaming or cooking in the Instant Pot, ensure that you drain them thoroughly in a colander.
- This step is important because it prevents the stir fry from becoming soggy.
Method
Wash and prep all the vegetables. Place them in a colander. Insert the inner pot into the Instant Pot. Fill the inner pot with 2 cups water and place a tall trivet in.
Now, place the colander with the vegetables over the tall trivet. Close the Instant Pot with the lid turned to SEALING. Plug in and press PRESSURE COOK mode on HIGH PRESSURE for 0 minutes.
Allow the cooking cycle to complete. As soon as it is done, do a quick pressure release by turning the VALVE to VENTING.
Remove the colander and set it aside for 10 minutes. Wait for any remnant water to drain.
To a small blender jar, add grated coconut, fennel seeds, shallot, green chili, cumin seeds and ground turmeric. Blend to a coarse paste without adding any water. Set aside.
Heat a pan with coconut oil. Add the mustard seeds and when they splutter, add urad dal. When the dal begins to brown, add the steamed vegetables and salt.
Stir in the blended coconut paste and combine everything by mixing well. Cook for 2 to 3 minutes on medium heat.
The mixture must turn almost dry after cooking. This step may take longer if there is water in the steamed veggies mixture.
Finish with curry leaves and chopped cilantro. Serve hot.
Peerkangai Poriyal
Equipment
- 1 heavy bottomed frying pan
- 1 high speed blender
Ingredients
Vegetables
- 400 grams ridge gourd peeled and cubed
- 1/2 cup carrot peeled and cubed
- 1/2 cup fresh green peas you can also use frozen green peas here
- Salt to taste
- 10 curry leaves
- 1 tbsp cilantro chopped finely
For the spice paste
- 1/2 cup fresh coconut grated
- 1 small shallot peeled
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp ground turmeric
- 3 green chilis
For tempering
- 2 tsp virgin coconut oil
- 1 tsp mustard seeds
- 1.5 tsp white Urad dal
Instructions
- Wash and prep all the vegetables. Place them in a colander.
- Insert the inner pot into the Instant Pot. Fill the inner pot with 2 cups water and place a tall trivet in.
- Now, place the colander with the vegetables over the tall trivet.
- Close the Instant Pot with the lid and the valve turned to SEALING.
- Plug in and press PRESSURE COOK mode on HIGH PRESSURE for 0 minutes.
- Allow the cooking cycle to complete. As soon as it is done, do a quick pressure release by turning the VALVE to VENTING.
- Remove the colander and set it aside for 10 minutes. Wait for any remnant water to drain.
- To a small blender jar, add grated coconut, fennel seeds, shallot, green chili, cumin seeds and ground turmeric.
- Blend to a coarse paste without adding any water. Set aside.
- Heat a pan with coconut oil.
- Add the mustard seeds and when they splutter, add urad dal.
- When the dal begins to brown, add the steamed vegetables and salt.
- Stir in the blended coconut paste and combine everything by mixing well. Cook for 2 to 3 minutes on medium heat.
- The mixture must turn almost dry after cooking. This step may take longer if there is water in the steamed veggies mixture.
- Finish with curry leaves and chopped cilantro. Serve hot.
Notes
Alternatively, you can steam the vegetables for 5 to 6 mins in a regular steamer. After steaming or cooking in the Instant Pot, ensure that you drain them thoroughly in a colander.
This step is important because it prevents the stir fry from becoming soggy.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Leave a Reply