Cut the ridge gourd into two and remove the seeds and white pith from the centre.
Chop the ridge gourd and shallots finely.
Heat oil in a pan, season with urad dal and dry red chillies.
Add chopped shallots and ridge gourd and sauté over low flame till the onions turn translucent.
Add chopped tomato, curry leaf and cook till the vegetables shrink in size.
Add tamarind piece, salt, 1/4 cup water, mix well and close with the lid and let it cook for 1 whistle.
Take off stove and once the pressure is released, open the lid and mash well using a masher.
Peerkangai Kadayal is ready.
Transfer to a serving bowl.
Serve mixed with hot rice or as a side dish with rice.