Beerakaya Nuvvula Karam | Ridge Gourd Sesame Seeds Curry is an authentic Andhra dish. It is a classic example of how Andhra cuisine uses simple ingredients and make a simple delicious dish. Deep nutty flavours of sesame seeds and the best texture of ridge gourd makes it mild and gut friendly side dish for hot piping rice.
Beerakaya Nuvvula Karam Kura is a an Andhra-style dry curry made with ridge gourd and a flavorful roasted sesame spice powder. It is a traditional dish made without onion and garlic, but if you want to add spices can always try it out. But my mother -in-law like to make without onion and garlic. This dish is simple, aromatic, and pairs perfectly with hot steamed rice and ghee or rasam.
Step by step instructions
Prepare the Nuvvula Karam Powder
Dry roast sesame seeds along with red chillis in a pan over low heat for 2-3 minutes until golden and aromatic. Cool completely, then grind with roasted sesame into a coarse powder.
Cook the Ridge Gourd
Peel the skin of ridge gourd. Cut them into bite size pieces. Wash and drain chopped ridge gourd. Heat oil in a wide pan or kadai over medium heat. Add the chopped beerakaya pieces.
Simmer and Season
Stir in turmeric and salt to taste. Cook on medium-low for 8-10 minutes. Cover and cook, while stirring for every 2-3 minutes—no water needed, as ridge gourd releases moisture. Uncover once soft and moisture evaporates (it should look dry).
Finish and Serve
Sprinkle in 3-4 tablespoons of nuvvula karam powder (adjust to taste). Gently mix to coat evenly. Cover and cook on low for 2 minutes to meld flavors. Turn off heat; garnish with extra sesame if desired.
Tips for best and Perfect beerakaya nuvvula karam
- Don’t Over-Grind: Sesame seeds tend to release oil quickly, so while grinding the Nuvvula Karam, pulse or whip the grinder to make coarse powder. Grinding too long would result in turning a sticky paste rather than a dry crumble.
- Sesame Seeds Powder: Sesame seeds spice powder stays afresh for 2 weeks. So the same powder can be used in other curries like bottle gourd or snake gourd.
- Check for Bitterness: Always taste a small piece of the raw beerakaya piece before cooking. Occasionally, they turn quite bitter, which can ruin the entire dish. So before cooking taste it.
- Manage the Moisture: Ridge gourd has very high water content. So the curry would become mushy. But to reduce it you sauté it on medium-high heat before adding the spice powder. This evaporates the excess liquid and helps the powder coat the pieces perfectly.
Serve hot with steamed rice, a dollop of ghee.
Beerakaya Nuvvula Karam | Ridge Gourd Sesame Seeds Curry
Ingredients
- 1/2 kg Beerakayalu/Ridge Gourd
- 3 tbsp oil
- Salt to Taste
- 1/4 tsp Turmeric Powder
- 2 to 4 tbsp Sesame Seeds Powder
Sesame seeds powder
- 1 Cup Sesame Seeds
- 3 to 4 Red Chillis
Instructions
- Peel the skin of the ridge gourd and cut them into bite size pieces.
- Put them in a colander and wash thoroughly.
- heat a kadai add sesame seeds and 2 or 3 red chillis.
- Dry roast them till the sesame seeds splutter.
- Transfer them onto a plate and allow them to cool completely.
- Grind them to make a fine powder. Use whip or pulse button on the mixer grinder.
- Heat oil in a kadai, Add beerakaya pieces.
- Add turmeric powder and salt.
- Mix them well and cover and cook.
- Cook till the vegetable turns soft and mushy.
- While stirring occasionally without burning the vegetable.
- Once the beerakaya turns soft and mushy add the above made sesame seeds powder.
- Mix it well and cover and cook for another 2 to 3 minutes.
- Serve with rice.
Notes
- Don’t Over-Grind: Do not over grind to make sesame seeds powder, to avoid the powder becoming sticky paste.
- Check for Bitterness: Always taste a small piece of the raw beerakaya piece before cooking. Occasionally, they turn quite bitter, which can ruin the entire dish. So before cooking taste it.
- Manage the Moisture: Let the beerakaya evaporates the excess liquid before adding the sesame seeds powder. It helps the powder to coat perfectly.