Ingredients
Ridge gourd (Beerkay/Dappalam) – 2 medium, peeled & chopped
Milk – 1 cup (full-fat recommended)
Onion – 1 medium, chopped
Green chili – 1–2, chopped
Turmeric – ¼ tsp
Red chili powder – ½ tsp
Coconut – 2 tbsp, grated (optional)
Oil – 1–2 tsp
Mustard seeds – ½ tsp
Curry leaves – few
Salt – to taste
Execution
1. Cook Ridge Gourd
Heat oil, add mustard seeds & curry leaves.
Sauté onions + green chili until soft.
Add ridge gourd, turmeric, salt → cook 5–6 mins until slightly tender.
2. Add Milk
Lower flame → pour milk and add coconut (if using).
Simmer gently for 5–6 mins, stirring occasionally.
Do not boil vigorously to avoid milk curdling.
3. Serve
Serve hot with steamed rice.
Additional tips
Use tender ridge gourd for soft texture; mature ones become fibrous.
Simmer on low flame after adding milk to prevent curdling.
Grated coconut adds richness, but you can skip it for a lighter version.