peerkangai kootu recipe /ridge gourd kootu
Ingredients
- Ridge gourd/peerkangai - 1 cup(after peeling and chopping)
- Moong dal(pasiparuppu) and toordal(thuvaramparuppu) - 1/4 cup
- Gingelly oil/ghee - 1 tbsp
- Mustard/kadugu - 1 tsp
- Asafoetida/hing - 1/4 tsp
- Tomatoes - 2(small)(pureed)
- Green chilli - 2(slit)
- Some curry leaves
- Turmeric powder - 1/2 tsp
- Needed salt
To roast and grind:
- Oil - 1 tsp
- Cumin/seeragam - 1 tsp
- Pepper - 1 tsp
- Red chillies - 2
- Grated coconut - 4 tbsp
Instructions
- First pressure cook both dal together with a few drops of castor oil and keep ready.2.Keep a kadai with oil roast the “to roast and grind” ingredients finally add coconut and grind to a paste and keep ready.3.Keep another kadai with oil/ghee add mustard to splutter with hing.4.Add pureed tomatoes, green chillies and some curry leaves.5.Now add in the chopped vegetable with needed salt and turmeric powder.6.Let the vegetable cook for some time inits own juices.7.Pour in the cooked dal with water let it boil till vegetables are cooked.8.Lastly put in the ground paste check for consistency.9.Let it boil for 2 minutes switch off the stove and serve with hot rice.
Notes
Can use moong dal alone for making this kootu.
Even channa dal can be used along with toor dal or moong dal.
You need not saute coconut just add and grind it.
You can use little more dal if needed.
If you want to skip tomatoes you can avoid it will be nice only.
Even channa dal can be used along with toor dal or moong dal.
You need not saute coconut just add and grind it.
You can use little more dal if needed.
If you want to skip tomatoes you can avoid it will be nice only.