Cooking water rich vegetables in milk (Palu Posina Kura) is a tradition in the Telugu cuisine. Beerakaya Kura Andhra Style or Beerakaya Palu Posina Kura is a simple, healthy and quick to make delicious curry, where ridge gourd is cooked in milk with some spices and is prepared almost similar to Sorakaya Palu Curry and Potlakaya Palu Curry. The result is a delicious curry that has a slight sweet flavour and goes very well with rotis or steamed white rice.
This recipe is a part of the category JUST RECIPES….So, I’m going to keep it short & simple. In the future, you can expect more from this category so that I can share more often with my readers!!
MY TIP: Don’t throw away the peel when you make Ridge Gourd Curry. I usually make Ridge Gourd Chutney with the peels. Click here to get the recipe for the chutney.
Without further ado, off to Beerakaya Kura Andhra Style | Ridge Gourd Curry Recipe!!
Steps to Prepare Beerakaya Kura
Andhra Style:
Prep Work:
- Peel ridge gourds using a peeler, wash and chop into small pieces.
- Chop onion, green chillies, coriander and set aside.
- You will also need milk. I’m using low fat milk (1.5%)…feel free to use whole milk. This will decide the creamy texture and also the richness of the curry.
Let’s begin to cook the curry:
- Heat oil in a pan over medium heat. When the oil is hot enough, add mustard seeds, urad dal and chana dal. The mustard seeds pop up and the lentils turn light brown.
- Now add chopped onions and green chillies. Sauté for a while till the onions become soft.
- To this add the ridge gourd pieces, salt and turmeric powder. Sauté for a minute.
- Cover with lid and cook for 2 to 3 minutes over medium heat.
- Now add red chilli powder and curry leaves.
- Stir well until well combined, cover with lid and cook again for 2 minutes over medium heat.
- At this stage add milk and cook over medium heat till the vegetable is completely cooked and you get the desired consistency.
- Adjust consistency of the gravy to suit your needs. I usually like to make it on the thicker side.
- Adjust salt if required.
- Turn off the heat and garnish with finely chopped coriander.
- Serve this luscious green Ridge Gourd Curry | Beerakaya Kura Andhra Style with rice, roti or paratha.
A Quick Summary:
Beerakaya Kura Andhra Style | Ridge Gourd Curry Recipe | Beerakaya Paalu Curry
Ingredients
- 1 Tablespoon oil
- ½ teaspoon Mustard Seeds
- 1 teaspoon each of Urad dal & Chana dal
- 1 medium onion finely chopped
- 2 to 3 Green Chillies
- 2-3 Ridge gourds 400 grams, peeled, washed and cut into small pieces
- Required Salt to taste
- ¼ teaspoon Turmeric powder
- ½ to 1 teaspoon Red chilli powder
- A sprig of Curry Leaves
- 1 cup Milk full fat or low fat
- 2 Tablespoons fresh coriander finely chopped
Instructions
- Heat oil in a pan over medium heat. When the oil is hot enough, add mustard seeds, urad dal and chana dal. Wait till the mustard seeds pop up and the lentils turn light brown.
- Now add chopped onions and green chillies. Sauté until the onions become soft.
- To this add the ridge gourd pieces, salt and turmeric powder. Sauté for a minute.
- Cover with lid and cook for 2 to 3 minutes over medium heat.
- Now add red chilli powder and curry leaves.
- Stir well until well combined, cover with lid and cook again for 2 minutes over medium heat.
- At this stage add milk and cook over medium heat till the vegetable is completely cooked and you get the desired consistency. Adjust salt if required.
- Turn off the heat and garnish with finely chopped coriander.
- Serve this luscious green Ridge Gourd Curry with rice, roti or paratha.
My Notes:
- Adjust spice levels to suit your taste.
- You can also add a teaspoon of ginger garlic paste to give it a spice kick.
- After adding milk the spiciness will be reduced slightly, so keep this in mind while adding green chillies or red chilli powder.
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Check out other Vegetable Gravy Recipes & Andhra Recipes from blog.
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers!!
Padma.
