Monday, February 27, 2012

Ridge gourd curry/ peerkangai kootu

   Ridge gourd (peerkangai/Turai) is a very tender vegetable.The rough skin could be deceiving, but I have tried recipes of the skin as well which I will post in my next posts. In this recipe, I have tried to make with moong dhal.


2 Ridge Gourd
1/2 cup of yellow moong dhal
1-2 tbsp of grated coconut
pinch of turmeric
3 dry red Chillies
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
pinch of asafoedita 
1 tbsp of oil
salt as required


1.Peel the outer dark green skin of ridge gourd. Cut the inner pulp into smaller pieces.
2.Cook the moong dhal with 2 cups of water and asafoetida. Then heat oil in the skillet and add mustard and cumin seeds. As the seeds sputter, add the red chillies, salt,turmeric and the ridge gourd. 

3.Saute well and add little water. As the vegetable is cooked add the cooked dhal and coconut.

4.Just cook for five more minutes. Peerkangai kootu is ready. Serve with rice and little ghee.

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