• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Turai rice soup curry ridge gourd and rice cooked together to make a cooling soup.

  • Ridge gourd ( turai ), peeled and cut into medium cubes – 2 medium
  • Basmati rice soaked-2 cups
  • Oil – 2 tablespoons
  • Panch phoran-  1 teaspoon
  • Dried red chilies – 2-3
  • Garlic, chopped -2 teaspoons
  • Onion, chopped -1 medium
  • Potato peeled and cut into medium cubes- 1 large
  • Red pumpkin, peeled cut into cubes – 1 cup
  • Turmeric powder – ¼ teaspoon
  • Crushed black peppercorn – ½ teaspoon
  • Salt – To taste
  • Fresh coriander leaves, chopped – 2 tablespoons
  • Lemon juice – 2 tablespoons



  1. Heat oil in non-stick pan, add panch phoran and saute for 10 seconds. Add red chilies and saute for 30 seconds.
  2. Add garlic and saute for a minute. Add onion and saute till it turns translucent
  3. Add potato, red pumpkin, ridge gourd, turmeric powder, crushed black peppercorns and salt and mix well.
  4. Drain rice and add to the pan with two litres water and mix well and cook till rice and vegetables are fully cooked.
  5. Add coriander leaves and lemon juice and mix well.
  6. Transfer into a serving bowl and serve hot




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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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