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Slender and ridged, Turia, also called turai, tori, beerakaya or peerkangai, has tender flesh and a mild flavour that absorbs spices. Find it in our Everyday Vegetables collection or explore all fresh produce in Fresh Foods.
Its subtle sweetness works in everyday dishes with onions, tomatoes and cumin. Slice it for a quick sabzi, or cook it with dal, tamarind and coconut.
Peel the ridged skin and slice for Turai Sabzi with onions, tomatoes and cumin. Cook with toor dal and spices for Beerakaya Pappu, or with lentils and coconut for Peerkangai Kootu. Use in stir-fries and soups; the peel can be cooked separately for chutney.
Do I need to peel turia?
Remove the tough ridged skin before cooking the flesh; the peel can be cooked separately for chutney.
Is turia the same as dudhi?
No. Turia is ridged, while dudhi (bottle gourd) has smooth skin.
