Peerkangai Kootu Recipe | Ridge Gourd Stew Recipe | Startup Cooking

PEERKANGAI KOOTU RECIPE |

STARTUP COOKING

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 chapathi.

This Ridge gourd is available only in Asian super market. This recipe is usually made in all South Indian Kitchen and considered to be very healthy recipe. We can replace ridge gourd with chayote, bottle gourd or drumstick leaves.

I used pressure cooker method to speed up the process, but you can also cook this kootu in open pot method too. Kootu is cooked with minimal or no spices and it always completes the vegetarian meals. Follow my step by step photo recipe to prepare Peerkangai Kootu. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Kootu Collection List

chow chow kootu

pudalangai kootu

avarakkai kootu

pumpkin kootu

drumstick leaves stew

RECIPE FOR PEERKANGAI KOOTU

Coarse : Lunch / Dinner

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 15 min

Total Time : 25 min

Try my other South Indian kuzhambu recipes

Karamani kuzhambu

Vazhaipoo Kuzhambu

Murungai keerai kootu

Sundakkai vathal Kuzhambu

Vegetable kurma

Pavakkai puli kuzhambu

Eggplant peanut coconut curry

Ennai Kathirikai Kuzhambu

INGREDIENTS

To Cook

1/3 cup moong dal

1 large Ridge gourd (peerkangai)

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

PROCEDURE

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 into 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 1 minute, and then switch off the flame

serve hot with steamed rice with spicy potato curry, or serve with chapathi, tastes so good

NOTES

instead of ridge gourd, you can also use bottle gourd, chayote for making this kootu
skip hing (Asafoetida) to make the kootu gluten free
you can also cook moong dal and ridge gourd separately

Check here for more kuzhambu recipes, drumstick leaves recipes, INDIAN RICE RECIPES, PANEER RECIPES, SPINACH RECIPES, MUSHROOM RECIPES.