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Beerakaya – mullakada palu posina kura (Ridge gourd-drumsticks cooked in milk)

Jul 23rd, 2007 | By | Category: All Recipes, Curries & Gravies, Veg - Recipes
 



Todays version of beerakaya/Ridge gourd curry is very simple and easy to cook. Drumsticks cooked in milk tastes yummy. I simply love the mild sweet flavor of this veggie when cooked in milk. This was one of the curry I loved since childhood and never made any fuss when it was cooked at home. In india this curry is cooked with lots of garlic and served for breast feeding mothers. Lets jump to the recipe…….

What we need …

Beerakaya/Ridge gourd – 2

Drumsticks/mullakada – 1 (cut into 2 inch pieces)
Garlic – 6 cloves (crushed)

Green chilies – 2 (Slit lengthwise)
Dried Red chilies – 5

Curry leaves – 2 sprigs
Coriander leaves – small bunch (finely chopped)

Cumin seeds/jeera – 1/2 tsp
Onions – 4 medium or1 large onion sized finely chopped
Milk – 1/2 cup
Oil – 2 tbsps
Turmeric – 1/4 tsp
Salt to taste

How to…
1. Wash and peel the ridge gourd and hey don’t throw away the peeled skin. Scraped of skin combined with pea nuts added with few more ingredients, a delicious chutney is ready. I’m gonna post that recipe soon.
2. Heat oil in a kadhai, and throw garlic. Fry till light brown. Add curry leaves and fry for 10 seconds.

3. Add green chilies, red chillies and fry for a minute. Add cumin seeds and fry for another minute on medium flame. Throw in the onions, add salt and turmeric and fry till onions are soft and light brown.

4. Throw in the chopped onions, drumsticks, add turmeric, drumstick and fry them till light golden brown.


5. Add in ridge gourd pices, mix gently. cover and cook till soft on medium flame. About 6 to 8 minutes.

6. Add warm milk to cooked ridge gourd. Milk tends to curdle up if its cold, warm milk does the trick here. Cook till the milk evaporates and curry truns to thick gravy base.

7. Garnish with chopped coriander and serve hot with steamed rice/chapathis. Tastes perfect with steamed rice.

Note : The Onions that I get from the stores here are very big. I usually take care of giving an accurate measurement for the number of onions used in the posts that I blog but request the viewers to increase or decrease the quantity according to the gravy required.

On the same note I’d like to add that a cup when I write in the blog is generally 1 measuring cup.

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10 comments
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  1. this recipe looks so good. I dont get to add drumsticks. I add some coconut paste too. chala baga undhi!!

  2. Never tried adding coconut paste sharmi. Sounds delicious. Thanks for dropping by.

  3. very nice recipe….my Athamma is fond of both the items….will try this out…thanks for sharing

    Srivalli
    http://www.cooking4allseasons.blogspot.com

  4. Thanks srivalli. Let me know how it came out.

  5. I do this curry often.but never used the drumsticks in it.looks awesome.will definitely try this time.

    Ur blog is good.The step by step
    procedure for every recipe looks nice.

  6. hi, this is keerthy…. i never used a combo of ridgegourd n drumstick… i always used to prepare with any one of those!
    and the change in mine is i avoid green chillies coz of acidity problems and use chilli powder… i have noticed using hot milk will not curdle up…. Just a small suggestion if u dont mind!!!!

    keerthy

  7. Thanks for dropping by swapna.

    Hi keerthy,

    Adding drumsticks enhance the taste indeed. Well that was a good tip using hot milk. Thanks for the suggestion. My mom-in-law also uses chilly powder in this version, but I noticed that adding only chillies to this dish tastes better when compared to chilly powder.

  8. hey thanks for the mail!!!!

  9. Hi..this is shruthi… I tried exactly as u described.. it came out very good…

  10. Shruthi,

    I’m glad you tried my recipe and enjoyed it. Happy to hear from you. Thanks for dropping by.

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