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.

 

Ingredients:  
 

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

Preparation:

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.

 

 

Spinach coconut dhal

  Spinach coconut dhal is really simple dish for kids. It is easy way to make them eat greens. 

Preparation time: 30 minutes
Serves up to 3-4 people

Ingredients:

150 grams of baby spinach
1/2 cup of yellow moong dhal
1/4 tsp of turmeric
2 green chillies
1 tsp of cumin seeds
2 tbsp of grated coconut
1/2 tbsp of ghee
salt as required

Seasoning:

1/2 tsp of mustard
1 red chilly
pinch of asafoetida


Preparation:

1.Pressure cook moong dhal, finely chopped spinach,green chillies,turmeric along with 3 cups of water.
2.Grind coconut and cumin seeds together in to a coarse paste.  Add the paste and salt to cooked dhal. Mix well and bring it to boil.
3.In a separate pan, heat ghee and add the seasoning. As the mustard sputters, add the seasoning to the dhal. Spinach coconut dhal is ready and serve with rice.