Peerkangai kootu | Ridge gourd kootu

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Rice | Type: Kootu

Ingredients

• Ridge gourd [Peerkangai] – 1 cup [chopped]
• Turmeric powder – ¼ tsp
• Red chilli powder – ¼ tsp
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – ½ tbsp
• Curry leaves -1 spring
• Oil – 1 tbsp
• Salt to taste
• Water as needed

For grinding

• Bengal gram – 1 tbsp
• Coriander seeds – ½ tbsp
• Coconut – 2 tbsp [grated]
• Dry red chilli – 1 to 2
• Water - 3 tbsp
• Oil – 1 tbsp
• *Heat oil in a pan roast Bengal gram, coriander seeds, coconut, dry red chilli. Add roasted ingredients in a mixer jar grind well with 3 tbsp of water.

Method

• Heat oil in a pan add mustard seed & let its splutter. Then Bengal gram, urad dal & curry leaves.
• Add chopped Peerkangai sauté. Then add turmeric, red chilli powder mix well.
• Add salt, water mix well, cover lid & cook till soft.
• Add ground paste mix well & let it thickens.
• Then cut off heat & serve hot with rice.

How to make Peerkangai kootu- Stepwise Pictures

Organic ridge gourd-Baby peerkangai

Heat oil in a pan add mustard & let its splutter. Then add bengal gram, urad dal saute

Add curry leaves, peerkangai

Add salt, turmeric & red chilli powder

Add water, cover it, cook till soft

Grinding ingredients[ roasted dry red chilli, bengal gram, coriander seeds, & coconut]

Put above roasted ingredients in a mixie jar grind well with 4 tbsp of water

Add freshly ground paste, mix well, & let it boil & thickens

Perfect stage, cut off heat

Ridge gourd kootu is ready. Serve hot with rice