Ridge Gourd Masiyal

Ridge gourd Masiyal (Peerkangai Masiyal) is a south-indian gravy dish, similar to sambar or kozhambu which is served with rice. This masiyal does not contain tamarind extract as the normal sambar’s do. The tangy / sour taste for the masiyal comes from lemon or tomato. This masiyal is prepared mostly with moong dhal (sometimes with toor dhal). This can be relished with any vegetable dry curry. Ridge gourd is a very healthy watery vegetable, hence using this in our regular cooking provides immense health benefits.

 

 

 

How to cut Ridge Gourd:

 

1. Cut both the corners of the ridge gourd and peel the skin of the ridge gourd using a peeler.

2. Slit along the length of the ridge gourd and slice them into medium size cubes.

 

Health Benefits of Ridge gourd:

 

1. It is high in dietary fibre, hence very good for health.

2. It aids in weight loss.

3. Due to his high fibre quotient, it prevents constipation and also helps to control piles.

4. It has high beta carotene which is very good for the eyes.

5. It has blood purifying properties.

 

Ingredients:

 

Ridge Gourd – 2 cups, cut to cubes

Moong dhal – 1 cup

Sambar Powder – 1 tsp

Lemon juice  squeezed from 1 medium sized lemon

Seasoning ingredients: Oil – 1 tsp, mustard seeds – 1 tsp, broken urud dhal – 1 tsp, curry leaves – 10

  

Method:

 

1. Pressure cook moong dhal and Ridge gourd together and cook for 3 whistles. Cool and open.

 

 

2. In a kadai/non-stick pan, season as given and pour the dhal-vegetable mixture into it.

 

 

 

3. Add required amount of salt and boil for 3-4 minutes.

 

4. Add a teaspoon of sambar powder and mix well. Boil for 2 more minutes and remove.

 

 

5. After removing from the stove, add the lemon juice and mix well.

 

 

 Tips:

 

1. Adding lemon juice while cooking will made the masiyal bitter. Always mix lemon juice only after removing the masiyal from the stove.

2. In case, sambar powder is not available, use chilly powder or green chillies.