Peere Padengi Curry is a simple, comforting Mangalorean-style curry made with ridge gourd, sprouted green gram and freshly ground coconut masala. Flavoured with garlic, curry leaves and Mangalorean curry powder, this curry is full of homely flavours and is easy to prepare.
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About the recipe
In Tulu, ridge gourd is known as Peere, while sprouted green gram is called Padengi. Both ingredients come together beautifully in this traditional-style curry, with the ridge gourd adding a mild sweetness and the sprouted moong making the curry wholesome and satisfying.
The coconut-based masala gives the curry its characteristic flavour, while a simple tempering of mustard seeds, garlic and curry leaves adds an inviting aroma.
This Peere Padengi Curry is perfect for everyday meals and tastes delicious with steamed rice or chapatis.
Recipe Card
Peere Padengi Curry | Ridge Gourd & Moong Curry
Ingredients
- 1½cups chopped ridge gourd (Peere / Heerekai)
- 1 cup sprouted moong
- 1 tomato, chopped
- ½ tsp turmeric powder
- Salt to taste
For masala paste
- ¾ cup freshly grated coconut
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tbsp Mangalorean curry powder
- A few curry leaves
- Water, as required for grinding
Forthe tempering
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 2 garlic cloves, lightly crushed with the skin on
- A few curry leaves
Instructions
- Heat a pan and add the chopped ridge gourd, sprouted moong,tomato, turmeric powder and salt.
- Add about ½ cup water, cover and cook until the vegetables and moong are cooked.
- Meanwhile, prepare the masala paste by grinding the coconut, onion, garlic, Mangalorean curry powder and curry leaves with a little water.
- Once the vegetables are cooked, add the ground masala paste and mix well. Add salt if required. Cover and cook for a few minutes,allowing the masala to blend with the vegetables.
- For the tempering, heat coconut oil in a small pan.
- Add mustard seeds and let them splutter.
- Add the crushed garlic and curry leaves and sauté briefly.
- Pour the tempering over thecurry and mix gently.
- Serve hot with rice or chapatis
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