 In Tamil Nadu, the gourd is called "peerkangai" and used as a vegetable to make "peerkangai kootu", "poriyal", and "thogayal".Even the skin is used to make chutney.In Karnataka's Malenadu (Western Ghats) it is known as "tuppadahirekayi", which literally translates as "buttersquash", also known as Hirekayi in Kannada.