Peerkangai Pal Kuzhambu Recipe-Ridge Gourd in Milk Curry

Peerkangai Pal Kuzhambu is delicious preparation of the Ridge Gourd  or Turai simmered with mild spices in a milk gravy. Ridge Gourd is a water-based vegetable is claimed by Indians to be very good for people with stomach ailments and a good light vegetable to eat during pregnancy etc.  Ridge Gourd (Turai/ Peerkangai), Corn flour, Milk, Cloves (Laung), Whole Black Peppercorns, Turmeric powder (Haldi), Cumin seeds (Jeera), Ginger, Salt, Coriander (Dhania) Leaves   2 Ridge Gourd (Turai/ Peerkangai) , peeled and diced 1 teaspoon Corn flour 1/2 cup Milk 2 Cloves (Laung) 1/4 teaspoon Whole Black Peppercorns 1 pinch Turmeric powder (Haldi) 1/2 teaspoon Cumin seeds (Jeera) 1 inch Ginger , grated Salt , to taste 1 Stalk Coriander (Dhania) Leaves , finely chopped     20   30     To begin making the Peerkangai Pal Kuzhambu Recipe, in a small bowl, mix the corn flour and milk until combined. Set aside.Heat half a teaspoon of oil in a pan. Add the cumin seeds and cloves, allow it to crackle. Add the ginger, ridge gourd, turmeric powder, black pepper powder and salt. Stir well to combine.Cover the pan and cook until the ridge gourd is soft and tender. The ridge gourd will also release a lot of water. Don’t let the water evaporate. Allow it to cook on low heat until soft and tender.Once the ridge gourd is soft and tender, add the milk mixture and simmer for 10 minutes until the milk comes to a boiling point. Stir continuously to combine and turn off heat. Stir in the coriander leaves.Check the salt and spice levels and adjust to suit your taste. Transfer Peerkangai Pal Kuzhambu to a serving bowl and serve warm.Serve the Pal Kuzhambu along with hot Phulka’s or  Steamed Rice and your tummy will surely have a satisfied and light feeling.