Beerakaya Nuvvula Kura – Ridge Gourd With Roasted Sesame Powder

Beerakaya Nuvvula Kura is a simple but tasty Andhra Style Ridge Gourd Curry tossed with Roasted Sesame Powder. An easy side dish with tender ridge gourd pieces – so absolutely comforting over hot rice! A light and savoury curry with a punch of flavour!

So make the most of this versatile vegetable by topping with roasted sesame seeds powder to create this crowd-pleasing South Indian dish.

Beerakaya Nuvvula Kura Recipe:

Beerakaya Nuvvula Kura is insanely easy to cook and requires simple, everyday ingredients. While the ridge gourd curry is minimalist in nature, it definitely doesn’t skimp on flavour. It’s a quick, easy and healthy vegetarian side dish.

For this ridge gourd recipe, firstly heat a pan and dry roast the sesame seeds and red chillies over low heat, till the sesame seeds turn a light brown.

Remove from heat and allow to cool. Then transfer the roasted ingredients to a mixie jar, add a pinch of salt and grind to a coarse powder. Do not over-grind as the sesame seeds give out oil and will clump together. Keep aside.

Then wash and peel the ridge gourds. Chop them into cubes and keep aside.

Wash a sprig of curry leaves and set aside.
Heat oil in a sauté pan and temper with urad dal, chana dal and mustard seeds.
Once they start to crackle, add the curry leaves and dry red chillies. Sauté for a minute.

Then put in the chopped ridge gourd pieces and mix everything together so that the beerakaya is well mixed with the tempering.

Next add salt, mix well.

Cook over medium flame till the ridge gourd is done, about 10 minutes.

The ridge gourd releases a lot of water, so don’t cover with a lid.

Switch off the gas. Now add about 2 tbsp. of the nuvvula podi (you can add less or more according to your liking) to the cooked ridge gourd and combine well. You can store the rest of the nuvulla podi in an air tight container and refrigerate.

Remove and serve Beerakaya Nuvvula Kura with rice and lasooni dal.

If you are searching for more beerakaya recipes, then do try out Jhinge Narkol

Ridge Gourd Sesame Seeds Curry Recipe details below:

Beerakay Nuvvula Podi Kura

Ridge Gourd and roasted sesame powder come together in this delectably light summery dish. If you are looking for ways to add ridge gourd to your menu, this recipe is a great starting point.

Prep Time 15

Cook Time 15

Servings 3

Calories 301kcal

Author Shil

Ingredients

1 kg ridge gourd
½ tsp urad dal
½ tsp chana dal
¼ tsp mustard seeds
1 sprig curry leaves
1 dry red chilli
½ tsp salt
2 tbsp. oil

For the Sesame Seeds Paste:

½ cup sesame seeds
2 dry red chilli
salt, a pinch

Instructions

Firstly, heat a kadai over low-medium heat. Put in the sesame seeds and dry red chillies and sauté till the sesame seeds pop and turn slightly brown. Remove from heat and allow to cool down.
Transfer the roasted sesame seeds and red chillies into a mixie jar. Add a pinch of salt and grind to a coarse powder. Do not over-grind as the sesame seeds release oil and will tend to clump together. Set aside.
Wash the Beerakaya well and peel it. Cut into ½ inch cubes.
Then heat oil in a kadai and temper it with urad dal, chana dal, mustard seeds. Sauté the dals till they get a slight golden colour on them.
Now put in fresh curry leaves and red chilli. Sauté for a minute.
Next tip in the chopped beerakaya and mix well.
Season with salt and mix well.
Cook over medium heat till the beerakaya is done and all the moisture that it releases, evaporates.
Turn off the gas and put in the sesame seeds powder. Mix well.
Serve the Beerakaya Nuvvula Podi Kura with rice and dal.