Turai Rice Soup Curry

Served hot, this hearty and aromatic soup curry is perfect for warming up on a chilly day or enjoying as a satisfying meal any time of the year.

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Turai Rice Soup Curry

Main Ingredients Ridge gourd (turai), Basmati rice
Cuisine Indian Fusion
Course Soups
Prep Time 25-30 minutes
Cook time 20-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg


  • 2 medium ridge gourds (turai), peeled and cut into medium cubes
  • 2 cups basmati rice, soaked
  • 2 tbsps oil
  • 1 tsp panch phoran
  • 2-3 dried red chillies
  • 2 tsps chopped garlic
  • 1 medium onion, chopped
  • 1 large potato, peeled and cut into medium cubes
  • 1 cup cubed red pumpkin
  • ¾ tsp turmeric powder
  • ½ tsp crushed black peppercorns
  • Salt to taste
  • 2 tbsps chopped fresh coriander leaves
  • Juice of 1 lemon


  1. Heat oil in non-stick pan, add panch phoran and sauté for 10 seconds. Add red chillies and sauté for 30 seconds.
  2. Add garlic and sauté for a minute. Add onion and sauté 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.