I present Beerakaya Palu Posina Kura (Ridge Gourd Curry in Milk) from my home state of Andhra Pradesh. Palu Posina Kuralu is a tradition we have in Andhra Pradesh of cooking water-rich vegetables in milk. The result is a delicious, mellow curry that is just a great side accompaniment for rotis or then can be savoured after being mixed with rice.
It is also just the recipe we need for 112th Foodie Monday Blog Hop. The theme this week is Cooking with 1 Tsp Oil and it was suggested by Amrita Iyer who blogs at The Food Samaritan.
What I loved about the theme is that it promotes mindful cooking. Just the fact that I measured out 1 tsp oil was enough to make me realise how much oil that was and how I can work to reducing oil further in my cooking.
Coming back to the Beerakaya Palu Posina Kura, all you need the oil for is the tadka. Actually this is true for quite a few South Indian curries, where we need the oil for the tempering and then the vegetables are cooked by essentially steaming them. All the Thoran and Poriyal recipes fall in this category. 🙂
The best part about the Beerakaya Palu Posina Kura is how quickly it gets done and the very little cooking that is involved. As a bonus you can use the peel from the Ridge Gourd to make a super delicious Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney.
Vegetables like Beerakaya (Turai, Ridge Gourd), Anapakaya (Lauki, Bottle Gourd), Potlakaya (Padwal, Snake Gourd), and more have a very high water content. As a result, they are prescribed by Ayurvedic doctors when patients are to lose weight. They are also a significant part of the post-partum diet of new mothers. 🙂
Do try my recipe for Anapakaya or Sorakaya Palu Posina Kura | Andhra Style Bottle Gourd Curry in Milk
How to Make Beerakaya Palu Posina Kura | Andhra Style Ridge Gourd Curry in Milk
This is the recipe for Beerakaya Palu Posina Kura, a traditional dish from Andhra Pradesh made by cooking Ridge Gourd Curry in Milk.
- 500 Gms Ridge Gourd
- 3/4 Cup Milk
- 1 tsp Oil I use Sesame
- 3/4 tsp Minapappu, Udad Dal, Black Gram
- 1/2 tsp Senaga Pappu, Chana Dal, Bengal Gram
- 1/2 tsp Avalu, Rai, Mustard Seeds
- 1/2 tso Jeelakarra, Jeera, Cumin Seeds
- 3-4 Green Chillies
- 2 Large Pinches Turmeric Powder
- A Few Curry Leaves
- Salt to Taste
Peel the ridge gourd and save the peel to make Beerakaya Thokku Pachadi.
Chop the beerakaya into 1" cubes.
In a kadhai, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the dals and fry till they light golden brown.
Add the cumin seeds green chillies, and curry leaves.
Stir-fry for a 5 to 10 seconds.
Turn the heat down to low.
Add the beerakaya pieces, salt, and turmeric.
Mix well and stir-fry for 2-3 minutes.
Add the milk and let the beerakaya cook in the simmering milk. Stir occasionally.
The Beerakaya Palu Posina Kura is done when the beerakaya pieces turn transparent and be cut easily with a spoon. It took me about 10 minutes.
Take off the heat and let the ridge gourd curry rest in the milk for about 5-10 minutes.
Serve warm with rice or rotis.
- Do not use high heat after the milk is added or the milk will split.
- Some people cook the ridge gourd in a bit of water and then add milk. I prefer to cook in milk entirely so that the curry absorbs the taste of the milk.
Step-by-Step Recipe for Making Beerakaya Palu Posina Kura | Andhra Style Ridge Gourd Curry in Milk
- Getting The Ridge Gourd Ready
- Peel the ridge gourd to ensure that no peel in left on the vegetable. The ridge gourd peel is rather tough and has sharp feel in the mouth even after being cooked. :). Save the peel and you can make a Beerakaya Thokku Pachadi | Andhra Style Ridge Gourd Peel Chutney.
- Cut the ridge gourd into 1″ cubes. You can keep the pieces large as they shrink after cooking. Make the pieces too small and you will have a pulp on your hands.
- The Tempering
- In a kadhai, over medium flame, heat the oil.
- First add the mustard seeds and wait till they splutter.
- Next, add the udad and chana dals.
- Stir-fry the dals till they change colour and become light golden brown. They will cook further after you add the rest of the ingredients.
- Finally, add the cumin seeds, green chillies, and curry leaves.
- Stir-fry for a 5 to 10 seconds.
- Making the Beerakaya Palu Posina Kura
- Turn the heat to low. This step is important because in just a few minutes we will add milk and we do not want the pan to be too hot.
- Add the beerakaya pieces, salt, and turmeric. Do not add too much turmeric as the ridge gourd curry will turn yellow and the flavour of turmeric will dominate the delicate flavour of the ridge gourd.
- Mix well.
- Add the milk and let the beerakaya cook in the simmering milk. Stir occasionally.
- The Beerakaya Palu Posina Kura is done when the beerakaya pieces turn transparent and be cut easily with a spoon.
- Take off the heat and let the ridge gourd curry rest in the milk for about 5 minutes.
- Serve warm with rice or rotis.
Do also visit the Foodie Monday Blog Hop Pinterest page to see what my fellow bloggers have posted for this theme on Cooking with 1 Tsp Oil.