Senagapappu Beerakaya Curry | Ridge gourd Bengalgram | Kaddu Chanadal

Recipe Prepared By

Smt Jhansi Lakshmi

Article Written By

Preparation time: 10 minutes
Cooking time: 20 minutes
Main ingredient: Ridge gourd
serves: 3-4
Course: Main 



Beerakaya (Kaddu, Ashgourd) : 1/2 kg

Ullipaya (Pyaz, Onion) : 1 big

Pachimirapakaya (Hari Mirchi, Green Chillies) : 2

Senagapappu (Chana Dal, Bengal Gram) : 150 grams

Vellulli (Lahsun, Garlic) : 4 Nods

Karivepaku (Cudipatta, Curry Leaves) : 1 stem

Endumirapa (Lalmirchi, Red Chillies) : 1 or 2

Jeelakarra (Jeera, Cumin Seeds) : 1/2 tsp

Aavalu (Sarson, Mustard Seeds) : 1/2 tsp

Minapappu (Urad Dal, Black Gram) : 1/2 tsp

Allam (Adarak, Ginger) : 1 small

Uppu (Namak, Salt) : 1 tsp (As per your taste)

Nune (Thel, Oil) : 2 tsp

Kaaram (Mirchi Powder, Chilli Powder) : 2 tsp

Pasupu (Haldi, Turmeric Powder) : 1 tsp

Neellu (Paani, Water) : 1 glass


Step 1 : Cook 150 gms Senagapappu in cooker with 1 glass of water till 3 whistles only

Step 2 : Cut Beerakayalu, onion, Pachimirapakaya into medium size

Step 3 : Heat oil and give Talimpu with Endumirapa, Vellulli, Jeelakarra, Aavalu, Minapappu, karivepaku

Add 1 tsp Allam, Onion pieces, Pachimirapa pieces, fry for 3 min

Step 4 : Add 1tsp salt, 1tsp pasupu, Beerakaya pieces will cook in the water which will come out of it or you can sprinkle water and leave for 5 min in closed pan in low flame

Step 5 : Add Cooked Sanagapappu(with water) into curry, 1 tsp Kaaram (You can add garam masala also if interested) let it cook for 5 min in low flame till it gets thicker

Senagapappu Beerakayi Kura ready to serve, have it with white rice or pulkas tastes good :)

Hint : Before Cooking please make sure beerakaya is not bitter

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