HOW TO MAKE PEERKANGAI MASIYAL?

Peerkangai Masiyal – Ridge gourds and toor dal come together in this rustic curry.

What is Peerkangai Masiyal?

Peerkangai is ridge gourd. Ridge gourd is a water-rich vegetable that is mostly served during postpartum. While most people make Thogayal or Kootu with this, we enjoy this simple masiyal with hot rice and ghee.

This Peerkangai Masiyal also tastes great with Chapatis.

My love for ridge gourd is sort of invincible as you can see here. Very rarely, when i decide that its going to be rice for dinner, i prefer making simple dishes to go with hot steaming rice and then round it off with some curd rice. It s on one of those days that i made this simple mash or stew with ridge gourd. It doesnt call for fancy ingredients and can be made with whatever you have in the pantry. Well, you must have ridge gourds on hand of course. Any other vegetable cant be subbed in this recipe.

Serving Suggestions

This masiyal goes very well with piping hot steamed rice, some poppadoms, and ghee. Or you can always make some Potato Okra Curry to go along with it. This recipe is just as forgiving as any other south indian recipe. You can easily double the ingredients, make it with or without garlic or use ghee instead of oil for tempering.

Masiyal Recipes

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Peerkangai Masiyal? We value your thoughts and comments! Leave a comment and tell us how it worked for you.

In case you have any questions regarding this recipe, leave a comment and I’ll respond at the earliest possible. If you tried this recipe and enjoyed it, click a picture and share it on Instagram by tagging us @tomatoblues.

Recipe For Peerkangai Masiyal

Print Recipe

No ratings yet

Peerkangai Masiyal

A rustic vegan curry made with ridge gourds and pigeon peas.

Course: Mains

Cuisine: South Indian

Equipment

Pressure cooker

Ingredients

Pigeon peas toor dal ⅓ c
Ridge gourd 2 medium peeled and cubed
Garlic 4 to 5 cloves smashed lightly
Green chilies 6 slip lengthwise
Turmeric powder a pinch
Oil 1 tbsp
Mustard seeds 1 tsp
Curry leaves a sprig
Salt to taste
Hing a small pinch
To Garnish
Coriander leaves 2 tablespoon chopped finely
Juice of 1 lemon

Instructions

Pressure cook the toor dal with turmeric along with 1 c of water till mushy.
Once done, drain water and mash the dal thoroughly. You can use the drained water to make lemon rasam.
Heat oil in a pan.
Pop the mustard seeds, add hing, curry leaves and green chilies next.
Once the green chilies begin to turn white, add the garlic cloves and cook till they turn a light brown.
Add the ridge gourd next and cook till wilted.
Now, add mashed dal and salt and mix well.
Simmer for 2 to 3 mins on medium flame.
Once done, garnish with coriander leaves.
Let it cool a bit.
Once cool, add the lemon juice and mix well.
Serve hot with rice and any curry of your choice.

Notes

1. If you find the number of chilies mentioned to be too much, dont worry as the lemon juice will balance the spice in the stew.
2. You can use ghee or clarified butter in the place of oil in this recipe.
3. Feel free to toss a shallot or two along with the garlic for a different version.

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.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!