Ridge Gourd in Almond Milk Curry (Beerakaya Badam Paalu Koora)

Ridge Gourd in Almond Milk Curry (Beerakaya Badam Paalu Koora) This comforting and mildly spiced curry is made by simmering tender ridge gourd pieces in a rich almond and poppy seed milk, seasoned simply with salt, chili powder, and turmeric. It pairs beautifully with hot steamed rice or soft chapatis. In traditional Telugu homes, ridge gourd and bottle gourd are often cooked with milk and known as "pathya koora" — dishes that are easy on the stomach. These milk-based curries are subtle, soothing, and don’t need heavy spices. So, when you're looking for something gentle, light, and nourishing, this Beerakaya Badam Paalu Koora is a perfect pick. It’s delicious and universally liked.

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Tips

Ridge Gourd:

  1. Use tender ridge gourd. Peel it finely and cut into thin slices. Don’t discard the peel! You can boil it along with tomatoes, peanuts, and green chilies to make a delicious chutney.

Almond-Poppy Seed Paste:

  1. If you're finding it difficult to grind the almonds and poppy seeds into a smooth paste, just add 2 green chilies while grinding — it helps the mixie work better and also enhances the flavor.

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Ridge Gourd in Almond Milk Curry (Beerakaya Badam Paalu Koora) - Recipe Video

Ridge Gourd in Almond Milk Curry (Beerakaya Badam Paalu Koora)

| vegetarian
  • Prep Time 5 mins
  • Soaking Time 30 mins
  • Cook Time 20 mins
  • Total Time 55 mins
  • Servings 5
ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

  • ½ kg Ridge gourd pieces
  • 2 tbsp Raw Bengal gram (Chana dal)
  • 18-20 Almonds
  • ½ tbsp Poppy Seeds
  • 3 tbsp Oil
  • 1 tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 2 sprigs Curry Leaves
  • ½ cup Finely chopped onion
  • 2 Slit Green Chillies
  • Salt – to taste
  • 1 tsp Red chilli powder
  • Turmeric – a pinch
  • Cinnamon – 1 inch stick
  • 5 Cloves
  • Chopped Coriander – a little
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Instructions

  1. Soak almonds and poppy seeds in water for 30 minutes. Drain and grind into a smooth paste.
  2. Soak Bengal gram in water for 30 minutes as well.
  3. Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves.
  4. Add chopped onions and a bit of salt. Sauté until onions turn soft and translucent.
  5. Add ridge gourd pieces and fry for 2–3 minutes. Cover and cook on low for 10–12 minutes until the gourd releases water.
  6. Once soft, add turmeric, red chilli powder, and the almond-poppy seed paste. Mix well. Pour in ½ cup water and simmer gently until the curry thickens and the flavours blend.
  7. Grind cinnamon and cloves into a fine powder and sprinkle into the curry.
  8. Add chopped coriander, simmer for 2 more minutes, and switch off the heat.

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