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    Home » Recipes » Curries & Stir Fries

    Published: Feb 28, 2024 by Usha Rao

    Beerakaya Kandi Kaya Kura

    Jump to Recipe
    Beerakaya kandikaya kura, ridge gourd pigeon peas curry
    beerakaya kandikaya koora, ridge gourd pigeon peas curry
    Bowl of beerakaya kandi kaya kura.

    Beerakaya kandi kaya kura is a simple, healthy, nutritious daily vegetable curry from South India. It goes well with both rice & roti. Saute beerakaya and kandi kaya with green chilies, garlic and basic tempering ingredients for a finger licking curry. 

    Ridge gourd is beerakaya in Telugu and turai in Hindi. Pigeon peas are kandi kaya or kandi ginjalu in Telugu and dried version of split pigeon peas is toor dal / tuvar dal / arhar dal. Ridge gourd pigeon peas curry Indian style is a must try under 30 minutes recipe.

    Bowl of beerakaya kandi kaya kura.

    This post was originally published in May 2011. It is republished with new content and images.

    Jump to:
    • About the recipe
    • How to cook frozen Pigeon Peas
    • Ingredients
    • Instructions
    • Serve & Store
    • Substitutes
    • Expert Tips
    • FAQ
    • Ridge Gourd Recipes
    • 📖 Recipe

    About the recipe

    Ridge gourd dal (Indian lentils) is a very common dish in India but is a rarity with fresh peas. However, beerakaya alshantha kaya is a very popular dish in Northern Telangana and today’s recipe is inspired from that.  

    Fresh alshanta kaya, which is fresh black eyed peas or cowpeas is a seasonal produce.  Here in the US, we find it sometimes in Indian stores or a few farmers markets when in season.  Whenever I can source it, I make beerakaya alshantha kaya koora.  

    When it is not in season, I replace alshantha kaya with frozen kandi ginjalu. You can make beerakaya curry with dried or frozen  black eyed peas but I am not very fond of it.  Hence frozen pigeon peas come to my rescue and make beerakaya kandi ginjala kura. 

    Frozen pigeon peas is available in most Indian stores as tuvar lilva or order online from Weee (triple 'e') or Quicklly (double 'l'), if these sites deliver in your area. Depending on the location, you can find frozen pigeon peas in Walmart, Sams Club, Kroger, other local grocery stores and in Latin American & Caribbean stores.

    How to cook frozen Pigeon Peas

    Pigeon peas, like any other frozen peas & lima beans, are handy and easy to cook. However, unlike green peas and lima beans, we need to pre-cook pigeon peas when using in a curry.  You can cook on the stovetop or in the microwave.

    Heat some water in a saucepan and when water comes to a boil, add pigeon peas and cook for 4-5 minutes until peas are cooked but firm. Rest of the cooking is done along with the curry.  In the microwave, cook time is 4 minutes. Depending on the quantity, cook time will vary.  

    Ingredients

    Ingredients for ridge gourd pigeon peas curry.

    Ridge Gourd - Use tender gourd.

    Pigeon Peas - frozen or fresh peas if you can source it.  I get frozen ones from the Indian store.  Depending on the location, you can find these even in Walmart, Kroger, Latin and Caribbean grocery stores.

    Chili - use green chilies and you may also use little chili powder, if you wish.

    Garlic - use crushed or ground garlic.  I use it only in tempering but adding some towards the end, 2-3 minutes before turning off the flame enhances the flavor of the curry.  And garlic is healthy for you, so be generous.  

    Milk - gives the curry a sweetish taste and it is optional.  You do not need too much as in palu posina beerakaya koora but just a couple of tablespoons goes a long way. Skip to keep it a vegan recipe. 

    Other Ingredients - oil, onion, curry leaves, cumin seeds, salt, turmeric and kothmir (cilantro).  

    Instructions

    Cook tuvar lilva in hot water for 4-5 minutes until soft or microwave for 4 minutes, discard the water and keep aside until needed.

    Wash and peel beerakaya.  Cut it into half, lengthwise and then cut each into ½” pieces.  Depending on how fat the gourd is, you may have to cut the gourd into 4 pieces lengthwise and then cut it into ½”pieces.  

    Sauteing onion, green chili and curry leaves.

    Step 1 - Heat oil in a skillet or a pan, add cumin seeds and let it change color.  Then add curry leaves, green chilies, onions, and sauté until onions are translucent.

    Spices and onion mixture in a frying pan.

    Step 2 -Then add garlic and sauté until garlic is lightly roasted, followed by turmeric, chili powder and salt.  Mix well.

    Ridge gourd and pigeon peas in the pan.

    Step 3 -Now add beerakaya and pre-cooked tuvar lilva. Mix well.

    Preparation of ridge gourd pigeon peas curry.

    Step 4 - Saute for a minute or two until spices coat beerakaya. If using milk, add at this point. Cover and cook on medium - medium low flame for 5-8 minutes or until the ridge gourd is soft.

    Almost tender beerakaya kandi kaya in nonstick pan.

    Step 5 -Remove the cover and continue to cook until all the moisture evaporates. Keep stirring intermittently to avoid burning. Reduce the heat, if necessary.

    Cooked curry in the pan.

    Step 6 -Once the water evaporates, fry beerakaya kandi ginjala kura for a few minutes, add chopped kothmir / cilantro and remove from heat.

    Serve & Store

    Serve beerakaya kandi kaya kura with rice and roti. Store leftover in an air tight container for 3-5 days in the refrigerator. Reheat in the microwave or on stovetop before serving.

    Substitutes

    Replace tuvar lilva with frozen black eyed peas or dry black eyed peas. When using dry black eyed peas, soak overnight or 6-8 hours, cook until soft but firm and then add to the curry. Recipe is similar beerakaya alsantha kaya kura.

    Expert Tips

    • Use tender ridge gourd.
    • Pre-cook frozen pigeon peas just until soft but still firm and then add to the curry.
    • When beerakaya is not tender, you need not pre-cook tuvar lilva. Cook these together when preparing the curry. Or precook both before preparing the ridge gourd pigeon peas curry.

    FAQ

    How to cook frozen pigeon peas?

    Cook pigeon peas on stove top or in the microwave. On stovetop, bring water to a boil, add frozen peas and cook until tender. In the microwave, 4-6 minutes or as needed.

    Do you thaw pigeon peas before cooking?

    No. Cook frozen pigeons peas directly and do not thaw.

    Bowl of ridge gourd pigeon peas curry.

    Ridge Gourd Recipes

    Apart from beerakaya alshantha kaya koora and ridge gourd pigeon peas curry, I also make beerakaya koora a plain turai subji, turai (beerakaya) egg bhurji and beerakaya royyala koora. Beerakaya royyala koora is a popular dish from Andhra cuisine.

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      Beerakaya Alshantha Kaya Koora ~ Ridge Gourd Fresh Black-Eyed Peas Curry

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    📖 Recipe

    Beerakaya kandikaya kura, ridge gourd pigeon peas curry

    Beerakaya Kandi kaya Kura

    Ridge gourd pigeon peas curry is Indian style turai tuvar lilva sabji. Simple Indian curry is under 30 minutes recipe and pairs well with both rice and roti.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian, South Indian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 3
    Calories: 192kcal
    Author: Usha Rao

    Equipment

    • 1 Peeler, cutting & knife
    • 1 Saute or Frying Pan
    • 1 Spatula or Wooden Spoon

    Ingredients

    • ½ cup frozen Pigeon Peas
    • 2 tablespoons Oil
    • ½ teaspoon Cumin Seeds
    • 6 Curry Leaves
    • 1 small Onion Chopped
    • 6 Green Chilies cut
    • 2 teaspoons crushed Garlic
    • ¾ teaspoons Chili Powder
    • ¾ teaspoons Salt but can use 1 tsp
    • ½ teaspoon Turmeric
    • 500 grams Ridge Gourd 2 medium to long ridge gourd and roughly 4 cups when chopped.
    • 2-3 tablespoons Milk opt and skip to keep it vegan
    • Cilantro to garnish

    Instructions

    • Cook pigeon peas in hot water for 4-5 minutes until tender or microwave for 4 minutes, discard the water and keep aside until needed.
      ½ cup frozen Pigeon Peas
    • Wash and peel ridge gourd. Cut it into half, lengthwise and then cut each into ½” pieces. Depending on how fat the gourd is, you may have to cut the gourd into 4 pieces lengthwise and then cut it into ½”pieces.
      500 grams Ridge Gourd
    • Heat oil in a skillet or a pan, add cumin seeds and let it change color.
      2 tablespoons Oil, ½ teaspoon Cumin Seeds
    • Then add curry leaves, green chilies, onions, and sauté until onions are translucent.
      6 Curry Leaves, 6 Green Chilies cut, 1 small Onion Chopped
    • Then add garlic and sauté until garlic is lightly roasted, followed by turmeric, chili powder and salt. Mix well.
      2 teaspoons crushed Garlic, ½ teaspoon Turmeric, ¾ teaspoons Chili Powder
    • Now add ridge gourd, pre-cooked pigeon peas and mix well.
    • At this point, add milk if using and mix well. Cover and cook for about 5 minutes on high. When not using milk. Cook on medium - medium low flame for 5-8 minutes or until the ridge gourd is soft.
      2-3 tablespoons Milk
    • When the ridge gourd is cooked, remove the cover and continue to cook for another 5 - 10 minutes until all the liquid evaporates. Keep stirring it intermittently. If the curry is burning, reduce the heat.
    • Once the water evaporates, fry it for a few minutes and remove from heat.
    • Transfer to a serving dish, garnish with cilantro and serve with rice or roti.

    Notes

    • Use tender ridge gourd.
    • Pre-cook frozen pigeon peas just until soft but still firm and then add to the curry.
    • When ridge gourd is not tender, you need not pre-cook pigeon peas. Cook ridge gourd and frozen peas together when preparing the curry. Or precook both before preparing the curry.
    • Milk - when adding milk to curry, keep the flame low and mix immediately to avoid curdling. For a vegan recipe, skip milk or use non dairy milk.
    • Nutrition - values listed below are approximate. 

    Nutrition

    Serving: 100grams | Calories: 192kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 901mg | Potassium: 272mg | Fiber: 6g | Sugar: 5g | Vitamin A: 246IU | Vitamin C: 62mg | Calcium: 77mg | Iron: 2mg
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!
    Blogging Marathon Logo.

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    Reader Interactions

    Comments

      5 from 2 votes

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    1. Srivalli says

      March 23, 2024 at 2:31 am

      5 stars
      Love the new pictures Usha, this is a must when the pigeon peas are freshly available right..

      Reply
    2. Archana says

      March 02, 2024 at 11:51 pm

      5 stars
      I had some frozen pigeon peas in my freezer and ridge gourd too can you guess what I served for lunch? Thanks, we are enjoying our meal today. It was different from what I regularly make and we needed the change.

      Reply
    3. Rama says

      August 09, 2011 at 8:01 pm

      Hi Usha lovely recipe will surely try by the way kandikaya antey Bobbarulaa ??

      Love Rama

      Reply
      • MySpicyKitchen says

        August 09, 2011 at 8:10 pm

        Rama, kandikaya antey fresh kandi ginjalu, pigeon peas. Manaku Indian store freezer section loo dorukutundhi.

        Reply
    4. Smitha says

      June 04, 2011 at 8:14 pm

      Hi Usha..

      Thanks again for your entry 🙂 Love Ridge gourd in any bean dish 🙂

      Smitha @ Kannadacuisine

      Reply
    5. Suma Gandlur says

      May 17, 2011 at 3:03 pm

      Interesting. As Harini mentioned we add toor dal to this curry but never tried adding alasandalu. And thanks for linking to my event. 🙂
      BTW are you from Andhra?

      Reply
    6. veena says

      May 17, 2011 at 12:10 pm

      looks great usha. I think i need to try this!!!1

      Reply
    7. Suman Singh says

      May 17, 2011 at 6:51 am

      Sabzi looks delicious..I remember mom making something similar to this back home..great recipe..thanks for sharing!

      Reply
    8. Raji says

      May 17, 2011 at 6:31 am

      This curry is looking delicious...very new to me...healthy and I bet tasty too.

      Reply
    9. Treat and Trick says

      May 17, 2011 at 5:59 am

      Great combo and looks delicious, nice clicks too...

      Reply
    10. Pavani says

      May 16, 2011 at 9:09 pm

      Beerakaya kura looks delicious. Adding peas/ beans makes it a even more healthy and nutritious.

      Reply
    11. Priya says

      May 16, 2011 at 4:43 pm

      Yumm, curry looks super delicious...Wish i get that whole plate of delicious curry rite now for my dinner..

      Reply
    12. Vardhinid says

      May 16, 2011 at 3:47 pm

      Yes Usha, I am in the US but the closest Indian store is 3 hours away :(. So my Indian grocery shopping is limited to once every 3 months. And the day we pick to go shopping .. the vegetables are in the dying stage that I hesitate to pick them up 🙂

      Vardhini

      Reply
    13. Priya (Yallapantula) Mitharwal says

      May 16, 2011 at 3:34 pm

      Wow, looks tempting and delicious 🙂

      Reply
    14. Vardhini says

      May 16, 2011 at 3:11 pm

      Looks so yummy. We dont get these vegetables here .. drooling ..

      Vardhini

      Reply
    15. harini-jaya says

      May 16, 2011 at 3:02 pm

      Good one! I usually make it with soaked chana dal or soaked toor dal.

      Reply
      • MySpicyKitchen says

        May 16, 2011 at 3:12 pm

        Never tried it with chana dal or toor dal however, at my grandma place they used to make it with soaked moong dal. That was when fresh black eyed peas were not in season.

        Reply
    16. Priya Mahadevan says

      May 16, 2011 at 2:31 pm

      the curry looks extremely colorful and completely delicious, Usha! YUM!

      Reply

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