Peerkangai Kootu Recipe | Ridge Gourd Stew Recipe | Jayashree Recipes

PEERKANGAI KOOTU | JAYASHREE RECIPES

Peerkangai Kootu is a simple South Indian recipe made with moong dal, ridge gourd and grated coconut. Ridge Gourd is also known as "Peerkangai" in Tamil. This recipe is so simple, healthy and easy to make. Kootu is a semi solid curry and goes well with rice, roti and chapatti. We can replace ridge gourd with chayote, bottle gourd or drumstick leaves. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR PEERKANGAI KOOTU

Coarse : Lunch / Dinner

Cuisine : South Indian

Author : Jayashree

Prep Time : 10 min

Cook Time : 15 min

INGREDIENTS

To Cook

• 1/3 cup moong dal
• 1 large ridge gourd
• 1/2 cup water

For Kootu

• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp cumin seeds
• 1/8 tsp hing
• 1 spring curry leaves
• 1/2 cup onion - chopped
• 1/2 cup tomato - chopped
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• salt to taste

To Grind

• 1/4 cup grated coconut
• 1/2 tsp cumin seeds
• 3 tbsp water

METHOD

• peel the ridge gourd skin and discard it
• scoop out the seeds and discard it, if the seeds are hard and big
• if the seeds are small and tender, chop it and use them
• chop the ridge gourd in to small cubes, set aside
• rinse and soak the moong dal in water for 10 minutes
• discard the water, add 1/2 cup fresh water to the moong dal, followed by chopped ridge gourd
• close with lid
• pressure cook for 3 whistle and then switch off the flame
• let the pressure subside naturally and then open the cooker, set aside
• heat oil in a pan
• temper with mustard seeds, urad dal, cumin seeds, hing and curry leaves
• add finely chopped onions
• saute well until translucent
• add chopped tomato, turmeric powder, sambar powder and salt
• mix and saute well for few minutes until the tomatoes turn mushy
• in the meanwhile, add grated coconut and cumin seeds in the mixer grinder
• add little amount of water and grind to a smooth paste
• add in to the pan and followed by cooked moong dal and ridge gourd
• mix well and cook for 1minute and then switch off the flame
• serve hot with steamed rice with spicy potato curry or serve with chapatti, tastes so good

NOTES

• instead of ridge gourd, you can also use bottle gourd or chayote for making this ootu
• skin hing to make the kootu gluten free
• you can also cook moong dal and ridge gourd separately