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Peerkangai Kadayal Recipe – How to make Peerkangai Masiyal

Peerkangai Kadayal or Ridge Gourd Mash – A South Indian Gravy that’s served with rice.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main
Cuisine South Indian
Servings 2 -3 servings


  • Peerkangai or Ridge gourd - 1
  • Shallots or sambar onions - 15 to 20
  • Tomato – 1
  • Whole dry red chillies – 4
  • Tamarind – 1 small gooseberry size
  • Urad dal – 1/2 tbsp
  • Salt – to taste
  • Curry leaves – 1 sprig
  • Oil – 1/2 tbsp


  • 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.