Ridgegourd Rice | Peerkangai Saadam

Ridgegourd Rice

The school season has already begun here in India, and it’s about to start in the USA and other countries soon. Packing kids lunch is always a challenging task. I shared a few kiddo’s favorite lunch box recipes last year, and here I am back with another set of kids friendly lunch box recipes. The first recipe that I am going to share is the Peerkangai Sadam/Ridgegourd rice. It’s a mild yet delicious rice with the veggie sneaked in.

This week’s blogging marathon theme is “Kid’s friendly lunch box dishes, ” and as I mentioned above, I am going to share the ridgegourd rice recipe today. For these vegetable based rice dishes, I always use vaangi baath and garam masala powder combination. It provides the required spice and flavor and makes it delectable. All you need to do is, do the tempering, cook the veggies with spice powder and finally add the rice and mix. That’s it.

Ridgegourd Rice

You can replace ridgegourd with your favorite vegetable. I usually prefer vegetables, that gets cooked quickly like Zucchini, Chayote Squash, Spinach, Snakegourd, Peas, etc. Once you have the veggies chopped and rice cooked, you can prepare this recipe in no time. If you have leftover rice, that works well for this recipe as well.

Ridgegourd Rice

Here comes the ridge gourd rice recipe,

Ingredients:

  • Oil – 2 tbsps
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Channa Dal – 1 tsp
  • Red chili – 2
  • Hing – 1/4 tsp
  • Curry leaves – 1 sprig
  • Onion – 1
  • Ridgegourd – 4 cups
  • Vaangi baath powder – 1.5 tsps
  • Garam masala – 1/2 tsp
  • Salt – 2 tsps
  • Turmeric Powder – 1/2 tsp
  • Cooked Rice – 3 cups

Prep-Work:

  • Wash and peel the ridgegourd and cut them into small pieces.
  • Finely chop the onion.
  • Cook the rice in your preferred way and set aside 3 cups and let it cool.
  • Break the dried red chilies and set aside.

Steps:

  • In a kadai heat the oil and add once the oil is hot, add the mustard seeds, urad dal, and channa dal.
  • As they start to splutter, add the broken red chilies, hing, and the curry leaves. Let it cook for a minute.
  • At this stage, add the chopped onion and cook until translucent.

  • Then add the chopped ridgegourd, turmeric powder, vaangi baath powder, garam masala, and salt.

  • Mix it well and cover and cook for 3 to 4 minutes.

  • Do not add any water as ridgegourd oozes out water. After 4 minutes remove the lid.

  • Let it cook until all the water evaporates and remove it from the heat.

  • Now add the cooked rice and mix well.

  • Finally, add the chopped cilantro and serve hot with raita.

Notes:

Ridgegourd Rice

  • You can replace ridgegourd with your favorite vegetable.
  • Instead of oil, you can do the tempering with ghee. But as I pack it for lunch, I go with oil. You can also add a dollop of ghee when you serve.
  • Adjust the salt and spices as per your preference.
  • When you are using water rich veggies, do not add any water while cooking. If you are using veggies like brinjal or okra, sprinkle some water.

Ridgegourd Rice

Sending this recipe to BM#78. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Also sending this to Srivalli’s Kid’s Delight event, guest hosted by Priya Srinivasan, themed on Kids Lunch Box Recipes.

Ridgegourd Rice | Peerkangai Saadam
Serves 3
A simple kids friendly delicious lunch box rice recipe with ridgegourd sneaked in.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. Oil - 2 tbsps
  2. Mustard seeds - 1 tsp
  3. Urad dal - 1 tsp
  4. Channa Dal - 1 tsp
  5. Red chili - 2
  6. Hing - 1/4 tsp
  7. Curry leaves - 1 sprig
  8. Onion - 1
  9. Ridgegourd - 4 cups
  10. Vaangi baath powder - 1.5 tsps
  11. Garam masala - 1/2 tsp
  12. Salt - 2 tsps
  13. Turmeric Powder - 1/2 tsp
  14. Cooked Rice - 3 cups
Prep-Work
  1. Wash and peel the ridgegourd and cut them into small pieces.
  2. Finely chop the onion.
  3. Cook the rice in your preferred way and set aside 3 cups and let it cool.
  4. Break the dried red chilies and set aside.
Steps
  1. In a kadai heat the oil and add once the oil is hot, add the mustard seeds, urad dal, and channa dal.
  2. As they start to splutter, add the broken red chilies, hing, and the curry leaves. Let it cook for a minute.
  3. At this stage, add the chopped onion and cook until translucent.
  4. Then add the chopped ridgegourd, turmeric powder, vaangi baath powder, garam masala, and salt.
  5. Mix it well and cover and cook for 3 to 4 minutes.
  6. Do not add any water as ridgegourd oozes out water. After 4 minutes remove the lid.
  7. Let it cook until all the water evaporates and remove it from the heat.
  8. Now add the cooked rice and mix well.
  9. Finally, add the chopped cilantro and serve hot with raita.
Notes
  1. You can replace ridgegourd with your favorite vegetable.
  2. Instead of oil, you can do the tempering with ghee. But as I pack it for lunch, I go with oil. You can also add a dollop of ghee when you serve.
  3. Adjust the salt and spices as per your preference.
  4. When you are using water rich veggies, do not add any water while cooking. If you are using veggies like brinjal or okra, sprinkle some water.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

23 thoughts on “Ridgegourd Rice | Peerkangai Saadam

  1. when i saw the entry for kids delight i was delighted srividhya, i have made thogayal, kootu, dal with ridgegourd but never imagined a rice. i m definitely try this!!!
    Pictures are so clean and crisp!thanks for sending it across to kids delight!

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