Peerkangai Masiyal / Peerkangai Kadayal /Mashed Ridge Gourd / Peerkangai Kadayal Without Dal


Mashed Ridge Gourd is a Tamil Nadu style recipe. Usually, mashed vegetables are prepared by cooking vegetables with desired dal it may be moong dal or toor dal and mashing with masher and with some tempering. This Mashed Ridge Gourd is prepared without any dal in addition to some tangy taste. whenever I buy ridge gourd, while cutting in to dices my elder daughter love to eat, because the taste is similar to cucumber, so she used to say “vegetable cucumber”. Chutney prepare with the peel of this ridge gourd in addition to some onion, tamarind and coconut will give nice taste. Mashed Ridge Gourd goes with any plain rice, sambar rice, idli, dosa and curd rice too.

Health Benefits of Ridge Gourd:

It enhances vision, has significant amounts of vitamin A in ridge gourd. Ridge gourd is plentiful in vitamin B6, eating ridge gourd regularly with meals helps to cure anemia, caused due to iron deficiency. Promotes weight loss. Ridge gourd help control blood sugar levels, hence maintaining body weight and metabolism in diabetics. Relieves constipation. Lowers body heat. Improve skin texture.

Watch Peerkangai kadayal Recipe in Tamil

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Peerkangai Masiyal / Peerkangai Kadayal /Mashed Ridge Gourd / Peerkangai Kadayal Without Dal

Difficulty: Beginner Prep Time 8 min Cook Time 12 min Total Time 20 mins
Servings: 3
Best Season: Suitable throughout the year


To Temper

How to make Peerkangai Kadayal Recipe

  1. Heat the pan with oil.

  2. Add mustard seeds, when it splutters, add split urad dal.

  3. Add red chili, chopped onions, sauté till onion becomes translucent.

  4. Add few curry leaves and some green chilies. Sauté them in a medium flame about 2-3mins 

  5. Add Natural Sea rock salt. 

  6. Add roughly chopped tomatoes without its skin and hard portion. Add turmeric powder, sauté till tomatoes becomes mushy.

  7. Add roughly chopped Ridge gourd without skin. (Remove seeds if it is over ripened)

  8. Add tamarind extract from goose berry sized tamarind. Mix well, close the lid and cook about 5-8 mins in medium flame.

  9. Once the ridge gourd cooked well, then smash the gravy with blender or wooden stick called mathu.

  10. It’ll thicken up after smashed. Add hot water to acquire desired consistency. Mix it well and cook about 3-4 mins.

  11. Finally add handful of chopped coriander leaves then switch off the flame.

  12. Yummy Mashed Ridge Gourd is ready to serve.


  • Try to use shallots instead of Ballari onion it’ll taste good.
  • You can try many variations in this recipe, add Chana dal while tempering.
  • That Ridge Gourd peel chutney also very healthy and tasty.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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