Beerakai Paala Pulusu as the name suggests is an easy, tasty pulusu that is made with beerakai / peerkangaai / ridge gourd and milk i.e. ‘Paal’ in Telugu. There are many variations for this recipe and this is the one that is followed at home.
Today, I have made Beerakai Paala Pulusu with the skin and I have pressure cooked but you can feel free to peel the skin and cook in a pan. Also make sure to boil the milk if you are not using pasteurised milk. Finally, add more chilli powder along with sambar powder if you want a spicier pulusu.
Now, to this simple, healthy recipe ☺!!
Ridge Gourd: 3 medium sized
Pearl Onions: ½ cup
Sambar powder: ¾ tsp
Milk: 1 cup
Turmeric powder: ¼ tsp
Salt: as required
Mustard: ¼ tsp
Oil: 1 tsp
Curry Leaves: a sprig
Peel the skin of the pearl onions and chop them finely. Keep this aside.
Remove the ridges and trim the ends of ridge gourd. Chop into slightly thick pieces. I didn’t peel the skin.
Pressure cook for 2-3 whistles. Keep this ready.
You can peel the skin if you prefer and make Beerakai Pottu Chutney ☺!!
In a sauce pan add oil and mustard seeds. Once it splutters add chopped curry leaves and sauté for a minute.
Next, add the chopped pearl onions and sauté until it becomes translucent.
Add little water and cook until the onions become soft.
Now, add the cooked ridge gourd, sambar powder, required salt, turmeric powder and mix well.
Add a cup of milk and let it simmer for few minutes. Switch off the flame.
Serve with rice topped with ghee. Enjoy!!