Peerkangai Poriyal Recipe | Easy South Indian Ridge Gourd Stir-Fry

Peerkangai Poriyal is a simple and flavorful South Indian stir-fry made with tender ridge gourd, aromatic spices, curry leaves, and fresh grated coconut. Light, nutritious, and easy to prepare, this vegetable side dish pairs perfectly with steamed rice, sambar, rasam, or curd rice. Its mild flavor and soft texture make it a comforting addition to any traditional South Indian meal.

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Ingredients for making Peerkangai Poriyal

Peerkangai  - 250 gm.
Onion - 1
Red chilli - 1 no.

Green chilly - 1 no.
Mustard seeds - 1tsp.
Split urad dal - 2 tsp.

Gram dal - 1 tsp.

A pinch of turmeric powder.

Grated coconut - 2 tbsp.
A sprig of curry leaves

Coriander leaves to garnish

Method for making Ridge gourd / Peerkangai Poriyal

1. Wash the ridge gourd and peel the outer skin and finely chop them to pieces. Chop the onions and green chilly.

2. Heat oil in a kadai add the mustard seeds and allow it to splutter next add the urad dal, gram dal and red chillies when the dal turns brown add the curry leaves.

3. Next add the finely chopped onions and green chillies and saute till they become transparent.

4. Now add the finely chopped ridge gourd / peerkangai and saute well. 

5. Cover and cook over medium heat for about 6–8 minutes. Ridge gourd releases water as it cooks, so add water only if it begins to stick.

6. Once the vegetable is tender and most of the moisture has evaporated, add grated coconut. Mix and cook for another 1–2 minutes.

Serve hot with rice and sambar, rasam, or curd rice.

Tip: Ridge gourd can sometimes taste bitter, so taste a small piece before cooking. Use only fresh, non-bitter peerkangai.