Peerkangai / Ridge Gourd Kulumbu

Peerkangai / Ridge Gourd Kulumbu | Peerkangai / Ridge Gourd Sambhar | Peerkangai / Ridge Gourd Arachivitta Sambhar

  • Peerkangai / Ridge Gourd, peeled and chopped ~ 2
  • Mustard ~ 1 tsp.
  • Onion, chopped very fine ~ 1/2
  • Oil ~ 1 Tbsp.
  • Salt ~ to taste

To blend:

  • Onion, chopped fine ~ 1
  • Urud dal ~ 2 Tbsp.
  • Sambhar powder ~ to taste
  • Corriander powder ~ 1 Tbsp.
  • Oil ~ 1 Tbsp.


  • In a skillet, add the 1 Tbsp. oil and once hot add everything under the “To Blend” category, and saute until the onions are done, and the raw smell of the sambhar powder disappears.
  • Cool this mixture for a couple of minutes, and then blend to a paste with a little water. Set aside.
  • In a pan, add some oil, and once hot, add the mustard seeds and let it splutter.
  • Add the remaining onions and saute until translucent.
  • To this, add the chopped peerkangai and saute until the peerkangai is cooked.
  • Now mix in the blended paste with salt and enough water to bring it to a kulumbu consistency, and let it come to a boil.



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