Sunday, October 27, 2013


Ridge gourd which is called Vietnamese Luffe, is also known as Peerkangai in Tamil & thuria in Hindi.   It is available all over India.  It is high in dietary fibre.  It also has iron, zinc, vitamin C & magnesium.  It has thich ridged outer skin & soft spongy inside with seeds in the center. 

There are a lot of recipes made out of ridgegourd.  This is a very simple & tasty recipe i learnt from my mother.  It goes well with rotis & rice.

Preparation Time: 15 mts      Cooking Time:  20 mts      Serves:   3-4


Ridge gourd                         -   1/2 kg
Moong Dal                          -    1 cup
Jeera                                   -    1/2 tsp
Turmeric powder                 -    1/2 tsp
Refined oil                           -    1 tsp
Salt                                     -     to taste
Green chili                           -    2 no
Lemon   (medium size)         -    2 nos.
Chopped coriander leaves    -     2 tbsp


In a kadai, dry fry the moongdal till it gives out a nice aroma.  Wash it & keep it soaked in a little water for 15 mts.  Cut the ridgegourd in to 1 inch cubes.  Slit the green chillies. In a pressure pan add all these ingredients except the oil & jeera & pressure cook for 10 mts or 2 whistles.  When the pressure is released, mix it all well with a ladle.  Squeeze the juice of the 2 lemons.  Heat the oil & fry the jeera in it. Season the dhal with the jeera.  Garnish with the coriander leaves. Delicious ridgegourd dhal is ready.  


We can make this dhal without the ridgegourd also.  We can also use chow chow (chayote) instead of ridgegourd.  Chow chow will take a slightly longer time to cook.


1) Choose the ridgegourd very carefully.  It should be fresh with dark outer skin.  

2) It should be soft when you press it.

3) Use of lemon & green chilies can be according to one's taste.

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