Beerakaya Pappu - Ridge Gourd with Pigeon Peas Dal - బీరకాయ పప్పు - Andhra Recipes

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


    • Pigeon Peas – 1 Cup(50ml Cup)
    • Ridge Gourd – 220gms
    • Salt To Taste
    • Oil – 2tsps
    • Turmeric Powder – 1/8tsp
    • Black Gram – 1tsp
    • Mustard Seeds – 1/2tsp
    • Cumin Seeds – 1/2tsp
    • Curry Leaves – Few
    • Red Chili Powder – 1/8tsp

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Take dal in a bowl and wash it. Add sufficient water and keep aside. Take the ridge gourd and wash it. Peel the skin of the ridge gourd and cut into pieces. Add these pieces to the dal. Now put this bowl in pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the dal will be cooked completely even after we remove it from flame. When cool remove the bowl from the cooker and keep aside.


    Add red chili powder, turmeric powder and salt to the dal. Now let us season the dal. Heat a pan and add oil. When oil is hot add black gram and fry till golden brown. Now add the mustard seeds and the cumin seeds and fry till they splutter. Now add curry leaves and asafetida and mix well. Now pour the dal along with the spices and mix well. Let the mixture come to a boil. Remove and transfer to a serving bowl. Let the texture of the dal be a bit watery, because on cooling it becomes thick. Serve this dal with hot rice and some pickle.

    Points to Notice:

    Do not throw away the peel of gourd. Grind them along with other masala ingredients and use it in any gravy dishes. 

    As all vitamins lie just beneath the skins of the vegetables it is advisable to eat the skins also for better health. However it is not possible to use the skins of the vegetables in all dishes. So use them innovatively and enjoy the health benefits.

    Enjoy !!!!!!!!!!!!!!
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    Anonymous said...

    chala thanks aunty, I was deputed to USA and had very less time to learn cooking from my wife and mom. Now I neednt disturb them.

    January 1, 2010 5:00 AM

    Blogger ranjiniamit said...

    Ranjini here
    I am a kannadiga...hardly understand telgu.......But very fond of Andhra food..
    U r doing a great job, keep it up!!!!!!
    We are residing in London......when I was in India I was working and hardly had time to browse the net and cook.......Ur website is juss cool
    I made puddu (gunta wht ever u call in telgu) came out really weell.
    I am also getting an oppurtunity to learn Telugu language simultaneously with cooking.
    Just a suggestion
    1) If possible can u post the recipe of ANdhra pappu which is usually served in Andhra style restaurants.
    2) If possible can u please post the recipe of Masala puri, I mean chat......
    Once again hats off for ur wonderful recipes and I tried most of them... Came out very well

    January 3, 2010 12:37 AM

    Anonymous Radha said...

    Dear Mrs. Sharma,

    Namaste, I am Radha. I just want to leave a quick line and a big applause for your great site..It simply is awesome and the way you have explained your recipe is so simple, and logical, an ameture cook would be encouraged to step into the kitchen..Here I am struggling to make more vegetarian choices over meat, as we are now sick of eating meat! I live in Melbourne, Australia and I guess I found one can't go wrong with meat recipes as to use the ready made masala's available. I hope to come back often on to your site for your lovely recipes.

    Once again Thank you very much!!
    p.s: Did I say your site is beyond just recipes? It is a mirror to your great persona and made me feel as if I have known you for a long time.

    January 3, 2010 7:30 AM

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