Easy and Delicious Beerakaya Kura with Milk

If you are looking for a delicious Beerakaya Kura recipe made using milk in Andhra style, then look no further. This recipe truly gives you the best Andhra style beerakaya curry you ever tasted with a simple and delectable flavor profile and with all the right tips. We use very minimal ingredients for this curry and add milk to bring out the best flavors of ridge gourd.

This recipe is also known as beerakaya palu posina kura in the regional language which is literally translated in English as ridge gourd curry with milk. Also, check out our Tomato beerakaya pachadi if you are looking for more ridge gourd recipes.

Feel free to use the button at the top of the page to go to the recipe directly or the table of contents below to go to any section of the page you want. The recipe card has all the information that is needed to make the recipe perfectly. However, I try to provide as much useful information in the post for the readers who are looking for it.

Health benefits of Ridge gourd

Beerakaya also called in English as ridge gourd, has numerous health benefits. Ridge gourds are now widely cultivated worldwide, so people can make use of the marvelous health benefits of this juicy vegetable.

• Ridge gourd is low in fat, calories, carbs, and has high fiber and water content which helps in weight loss.
• Rich in vitamin c, vitamin A, Iron, Magnesium and B6
• Helps in improving diabetes symptoms.
• Helps in maintaining a healthy digestive system because of its high fiber and water content
• Enhances vision
• Helps in relieving sinusitis
• Might help in improving seasonal allergies.

Instructions with step by step pics

Let's see how to make Beerakaya Kura with milk in an Instant pot as well as a stovetop.

Beerakaya curry in Instant pot

• Start by chopping the onion into small pieces, peeling the ridge gourd, and chopping it into small pieces without the seeds (if present).
• Now, heat the oil in the Instant pot by turning the saute mode on, on medium heat. 
• When the oil is hot, add mustard seeds, cumin seeds, urad dal, asafoetida, and curry leaves. Saute until the dal starts turning golden brown.
• Now, add garlic cloves, and green chilies and saute for 30 secs to a minute.
• Next, add chopped onion and saute until the onion softens and turns translucent.
• Then add the chopped beerakaya pieces and mix well.
• Now, add a little less than ¼ cup of water to the pot.

• Then, turn off the saute mode, close the Instant pot lid, seal the vent, and pressure cook(manual or pressure cook mode based on the model) for 1 min on high pressure.
• When the instant pot turns off, wait for 5 mins and release the pressure by keeping the pressure valve in vent mode.
• Once all the pressure is released, open the lid carefully, turn the saute mode on medium heat and add milk. Mix well and let it simmer for 2 to 3 minutes. 
• Only then, add salt and mix well. It is very important to add salt after milk for the best taste and also to avoid curdling of milk.
• Finally, add cilantro for garnish and serve this beerakaya palu posina kura with white rice and ghee or chapati.

How to make Beerakaya Kura on Stovetop

Follow the same steps until adding beerakaya pieces in the above method and then cover with a lid and cook until beerakaya is completely cooked while stirring occasionally. Then add milk and follow the rest of the steps above to finish and serve.

Frequently asked questions

Helpful Tips

• Always check for bitterness before you use Ridge gourd in any recipe by tasting one piece from each beerakaya. Do not use it if it is bitter as it might be toxic.
• Choose tender ridge gourd with slightly soft skin that yields lightly when squeezed. Avoid the ones with super hard and rough skin.
• Add salt only at the end after simmering the Beerakaya Koora in milk for a couple of minutes. This avoids curdling and really enhances the taste.
• Green chilies are best suitable for Beerakaya curry with milk to get that delicious homestyle taste. Avoid adding red chili powder as it doesn't bring out the best flavors in this curry. 
• Substitute milk with any alternative milk options for the vegan version.

Serving Ideas and Storing

This is a quick and flavorful Beerakaya curry recipe for chapati or rice. Pair it with little ghee on rice, yummy Palakura pappu delicious tomato rasam, plain yogurt, and papad on the side for an awesome south Indian comforting meal.

Store this Beerakaya Palu curry (Ridge gourd curry with milk)in an air-tight container in the refrigerator for up to 3 days. It is better to use within 3 days as it is made using milk.

Recipe

Andhra style Beerakaya Kura with Milk

Yamini

An easy and delicious recipe for making Andhra style Beerakaya Kura with milk in an Instant pot. This is gluten-free and one of the best ridge gourd recipes for chapati or rice.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

• 1 lb Beerakaya Ridge gourd
• 1 big onion
• 3 to 4 garlic cloves
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• ¼ tsp of asafoetida skip or use gluten-free version for gluten-free diet
• ¼ tsp ground turmeric
• 1 sprig of curry leaves
• 1 to 2 green chilies split lengthwise ( adjust as per taste)
• salt to taste
• ¼ cup water
• ⅓ cup milk
• Cilantro for garnish

Instructions

 

Beerakaya curry in Instant pot

• Start by chopping the onion into small pieces, peeling the ridge gourd, and chopping it into small pieces without the seeds (if present).
• Now, heat the oil in the Instant pot by turning the saute mode on, on medium heat. 
• When the oil is hot, add mustard seeds, cumin seeds, urad dal, asafoetida, and curry leaves. Saute until the dal starts turning golden brown.
• Now, add garlic cloves, and green chilies and saute for 30 secs to a minute.
• Next, add chopped onion and saute until the onion softens and turns translucent.
• Then add the chopped beerakaya pieces and mix well.
• Now, add a little less than ¼ cup of water, turn off the saute mode, close the Instant pot lid, seal the vent, and pressure cook(manual or pressure cook mode based on the model) for 1 min on high pressure.
• When the instant pot turns off, wait for 5 mins and release the pressure by keeping the pressure valve in vent mode.
• Once all the pressure is released, open the lid carefully, turn the saute mode on medium heat and add milk. Mix well and let it simmer for 2 to 3 minutes. 
• Only then, add salt and mix well. It is very important to add salt after milk for the best taste and also to avoid curdling of milk.
• Finally, add cilantro for garnish and serve this beerakaya palu posina kura with white rice and ghee or chapati.

How to make Beerakaya Kura on Stovetop

• Follow the same steps until adding beerakaya pieces and then cover with a lid and cook until beerakaya is completely cooked while stirring occasionally.
• Then add milk and follow the rest of the steps above to finish and serve.

Notes

• Always check for bitterness before you use Ridge gourd in any recipe by tasting one piece from each beerakaya. Do not use it if it is bitter as it might be toxic.
• Add salt only at the end after simmering the Beerakaya Koora in milk for a couple of minutes. This avoids curdling and really enhances the taste.
• Green chilies are best suitable for Beerakaya curry with milk to get that delicious homestyle taste. Avoid adding red chili powder as it doesn't bring out the best flavors in this curry. 
• Substitute milk with any alternative milk options for the vegan version.

Keyword Beerakaya curry with milk, Beerakaya kura, Ridgegourd curry, Turai Sabzi

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