Peechinga (Ridge Gourd) Pulissery / Moru Curry


1 ridge gourd / peechinga
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
3 green chillies
1 cup yoghurt
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
1 sprig curry leaves
salt to taste

  1. Peel and chop peechinga into small pieces.
  2. Grind grated coconut with cumin seeds, 1 green chilly and 1/4 tsp turmeric powder to a smooth paste adding little water and keep it aside.
  3. In a pan, add the peechinga pieces and cook it adding 1/4 tsp turmeric powder, 2 green chillies, salt and enough water on medium flame.
  4. Then add the ground coconut paste to the cooked peechinga, mix well and cook for few minutes on medium flame.
  5. Reduce the heat and add the beaten yoghurt , mix well and cook for 1-2 minutes. Don’t allow to boil.
  6. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery and mix well.. Serve with rice.

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