Ke Peechinga Ularthiyathu | Peechinga Mezhukkupuratti Recipe | Kerala Ridge Gourd Stir Fry F

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Peechinga Ularthiyathu | Peechinga Mezhukkupuratti Recipe | Kerala Ridge Gourd Stir Fry


Peechinga Ularthiyathu | Peechinga Mezhukkupuratti Recipe | Kerala Ridge Gourd Stir Fry, with detailed photos, is an easy  vegan Kerala side dish. It is the most common and easiest way of ridge  gourd preparation. Let's discuss today the preparation of peechina stir fry.

    What is peechiga ularthiyathu?

    Peechinga ularthiyathu or peechinga mezhukkupuratti is a simple Kerala side dish where the ridge gourd is stir fried with spices and herbs. It is also known by the name peechinga upperi in some parts of Kerala. 

    In Malayalam, the word peechinga stands for ridge guard and ularthiyathu / upperi / mezhukkupuratti for stir fry. There are so many ways of  peechinga mezhukkupurati preparation, but all uses chili, onion, some common spices to season the ridge gourd. This is a spicy dish with a slight sweet taste of ridge gourd. Today, I will be sharing the recipe which I normally follow. 

    Peechinga mezhukkupuratti is serves as a side dish for Kerala rice along with gray like sambar, moru curry, fish curry etc. 

    Peechinga Ularthiyathu - Tips and tricks

    Peechinga mezhukkupuratti preparation is a relatively easy process. Still, we have to consider a few things

    1. Tender and soft ridge gourds are tastier for this recipe. 
    2. Wash the ridge gourd thoroughly before peeling or cutting. Also, never add water to cook the gourd, this vegetable contain enough moisture in it. Addition of excess water will diminish its taste and will make the gourd soggy. 
    3. You can use green chilies instead of red chilies to temper. 

    How To Make Peechinga Ularthiyathu

    Peechinga mezhukkupuratti | Peechinga Ularthiyathu Recipe | Peechinga Upperi Recipe | How To Make Kerala Style Ridge gourd stir fry

    Stir fried ridge gourd

    Preparation time: 7 minutes | Cooking time : 12 minutes | Total time: 19 minutes


    • 1 medium sized ridge gourd (peechinga | padwal)
    • 4 to 5 shallots, peeled
    • 6 dried red chilies (or red chilies to your tolerance)
    • 1 spring curry leaves
    • 3 tbsp oil
    • Salt to taste

    Peechinga ularthiyathu Preparation With Step By Step Photos

    1. Wash the ridge gourd thoroughly with fresh water. Clean with a fruit scrubber to remove the dirt. Peel of its ridges with a vegetable peeler or a sharp knife. Remove its skin also if hard.

    2. Then chop into small pieces after trimming its edges. 

    3. In the small jar of a mixer grinder, take shallots and red chilies.

    4. Crush coarsely. (Never make fine paste)

    5. Heat one thick bottomed pan over medium flame. When the pan turns hot, pour coconut oil.

    6. As soon as the coconut oil turns hot, put one spring curry leaves and the crushed spices. 

    7. Reduce the flame to medium and sauté till the spices are cooked and turn crisp.

    8. Further add chopped ridge gourd and salt. 

    9. Mix well and cook covered till the ridge  gourd turn soft. Stir in between. 

    10. The ridge gourd will release water, as soon as the water evaporates and come to a semi-dry consistency, switch off the flame.

    11. Serve with rice or chapathi. Enjoy.

    Happy cooking

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