Peerkangai Kootu (Ridge gourd gravy):- Preparation time 15mins
When you buy peerkangai check whether inner flesh is not bitter because sometimes it will be very bitter you wan't be able to eat. I once made peerkangai thogayal and finally tasted to check whether salt is enough hmm then only i found that the ridge gourd was soooo bitter that we cant take with Idli. Finally we had idli with idli podi :-) .
Ingredients:-
Peerkangai (Ridge gourd) - 1 medium size (remove the skin and chop to small cubes)
Coconut - 2 tbsp
Salt - to taste
Thuvaram paruppu (toor dhal) - 2 tbsp (or 1 small cup pressure cooked softly with pinch of turmeric)
Cumin seeds - 1 tbsp
Sambhar powder - 1 tbsp
Pepper - 5
Urad dhal - 1 tbsp
Curry leaves - 2 string
Water required amount
Sesame oil - 1 tsp
Mustard seed - 1/2 tsp
Preparation method:-
Remove the outer skin of peerkangai and chop to small cubes.
In a vessel boil 1cup of water along with sambhar powder and salt.
When water starts to boil add chopped peerkangai and cook till the vegetable becomes tender.
Add boiled toor dhal to peerkangai and cook for few mins.
Grind coconut, pepper & 1 tbsp cumin seed to coarse paste and add to the peerkangai kootu. Switch of the flame and mix well.
In a pan add oil, mustard seed and leave to splutter. Now add curry leaves, urad dhal to light brown garnish the peerkankai kootu with this. This kootu almost taste like vellarikai kootu.
You can take this with rice or chapathi.
When you buy peerkangai check whether inner flesh is not bitter because sometimes it will be very bitter you wan't be able to eat. I once made peerkangai thogayal and finally tasted to check whether salt is enough hmm then only i found that the ridge gourd was soooo bitter that we cant take with Idli. Finally we had idli with idli podi :-) .
Ingredients:-
Peerkangai (Ridge gourd) - 1 medium size (remove the skin and chop to small cubes)
Coconut - 2 tbsp
Salt - to taste
Thuvaram paruppu (toor dhal) - 2 tbsp (or 1 small cup pressure cooked softly with pinch of turmeric)
Cumin seeds - 1 tbsp
Sambhar powder - 1 tbsp
Pepper - 5
Urad dhal - 1 tbsp
Curry leaves - 2 string
Water required amount
Sesame oil - 1 tsp
Mustard seed - 1/2 tsp
Preparation method:-
Remove the outer skin of peerkangai and chop to small cubes.
In a vessel boil 1cup of water along with sambhar powder and salt.
When water starts to boil add chopped peerkangai and cook till the vegetable becomes tender.
Add boiled toor dhal to peerkangai and cook for few mins.
Grind coconut, pepper & 1 tbsp cumin seed to coarse paste and add to the peerkangai kootu. Switch of the flame and mix well.
In a pan add oil, mustard seed and leave to splutter. Now add curry leaves, urad dhal to light brown garnish the peerkankai kootu with this. This kootu almost taste like vellarikai kootu.
You can take this with rice or chapathi.
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