Peerkangai (Ridge Gourd) Kootu is made by cooking the vegetable in the dal & coconut mixture. This is easy to make and also very tasty. It's rich in dietary fiber,so it's good to use this vegetable regularly in our regular diet.
Peerkangai Kootu is a delicious stew made with tender Ridge Gourd. Like snakegourd, we can make wonderful stew using ridgegourd too. From the peel to the pith, this vegetable is fully edible. Also it is rich in water content which makes the vegetable easy and quick to cook. Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements. It is low in saturated fat, cholesterol and calories that aids in weight loss. With one ridge gourd we can use the peel to make thogayal and the flesh to make this kootu. This Peerkangai kootu is a perfect accompaniment for Rasam, Thogayal and sambar.
Tips for making Peerkangai Kootu:
Some Peerkangai might be bitter, so after peeling the skin, just taste a bit to check if it’s bitter. If not, we can proceed with the kootu.
If the pith of the ridgegourd is tender, we can chop the ridge gourd along with the pith.In case the seeds are hard inside, then discard the pith.
Since this vegetable is rich in water content, it cooks quickly, so do not add more water while cooking. Just sprinkle little water, cover and cook the peerkangai.
Chanadal can be pressure cooked directly instead of soaking. Soaking makes the dal cooks quicker on the pan.
Adjust the chili according to your spice level.
Coconut oil gives more flavor. If you don’t have coconut oil, you can use regular cooking oil.
If you like this Peerkangai Kootu, then you can also try other tasty recipes using this vegetable
Peerkangai Thogyal– Peerkangai Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam, especially with Milagau Rasam.
Ridgegourd Masala Curry – It is a spicy North Indian gravy curry that tastes delicious with roti and rice.
Peerkangai Thol Thogayal– Peerkangai Thol Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam, especially with Milagau Rasam. or even with Lemon rice.
Peerkangai (Ridge Gourd) Kootu is made by cooking the vegetable in the dal & coconut mixture. This is easy to make and also very tasty. It's rich in dietary fiber,so it's good to use this vegetable regularly in our regular diet.
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
For Grinding
2tbspGrated Coconut
1nosGreen Chili
½tspCumin Seeds
For Tempering
2tspCooking Oil
1tspSplit Urid Dal
1nosRed Chili
1sprigCurry leaves
Instructions
Preparation
Wash the moong dal thoroughtly. Add a pinch of turmeric powder to the washed dal. Add fresh water to soak the dal.
Take the moong dal in a pressure cooker and pressure cook for 4 whistles.
Take the chana dal in a vessel. Add water and soak the dal for 1 hour
Wash and Peel the skin of ridge gourd. If the Ridgegourd is tender, we can also include the pith and chop the as they would be very tender. If the pith is ripe with big seeds, remove the pith.
Tempering
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urad dal and fry till the dal turns golden brown color. Add the broken red chilli and curry leaves and fry for 10 seconds.
To this add the cubed Ridgegourd and mix well. Add turmeric powder and 1 handful of water. Give a good mix.
Cover the pan with a lid and let the ridge gourd gets cooked.
While the ridge gourd is getting cooked, lets grind the coconut spice paste.
Grinding
Take the grated coconut, green chili and cumin in a mixer jar.
Grind everything to a smooth thick paste. Set this paste aside
Finishing Kootu
When the ridge gourd is completely cooked, add the cooked dal and ground coconut paste.
Add salt and gently mix everything. Allow the stew to boil for 2 minutes and remove from flame. Add a teaspoon of coconut oil and some tore curry leaves and stir well
Serve this yummy Peerkangai Kootu (Ridge Gourd Stew) with hot boiled rice and slurp!
Video
Nutritional Info
Nutrition Facts
Peerkangai Kootu Recipe | Ridge Gourd Stew Recipe
Amount Per Serving (1 cup)
Calories 196Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1.6g10%
Trans Fat 0.1g
Sodium 224mg10%
Potassium 589mg17%
Carbohydrates 39g13%
Fiber 13g54%
Sugar 5.1g6%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
PREPARATION
Wash the moong dal thoroughtly. Add a pinch of turmeric powder to the washed dal. Add fresh water to soak the dal. Take the moong dal in a pressure cooker and pressure cook for 4 whistles.
Take the chana dal in a vessel. Add water and soak the dal for 1 hour.
Wash and Peel the skin of ridge gourd. If the Ridgegourd is tender, we can also include the pith and chop the as they would be very tender. If the pith is ripe with big seeds, remove the pith.
TEMPERING
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urad dal and fry till the dal turns golden brown color. Add the broken red chilli and curry leaves and fry for 10 seconds.
To this add the cubed Ridgegourd and mix well.
Add soaked chana dal to the pan.
Also add turmeric powder and 1 handful of water. Give a good mix. Cover the pan with a lid and let the ridge gourd gets cooked.
GRINDING
While the ridge gourd is getting cooked, lets grind the coconut spice paste. Take the grated coconut, green chili and cumin in a mixer jar.
Grind everything to a smooth thick paste. Set this paste aside.
FINISHING KOOTU
While the peerkangai is getting cooked, take out the cooked dal from the pressure cooker.
When the ridge gourd is completely cooked, add the cooked dal.
Also add ground coconut paste.
Add salt and gently mix everything. Allow the stew to boil for 2 minutes and remove from flame. Add a teaspoon of coconut oil and some tore curry leaves and stir well
Serve this yummy Peerkangai Kootu (Ridge Gourd Stew) with hot boiled rice and slurp!
Hello Gayu, the bitter taste is due to the variety of peerkangaai. Some peerkanggai tastes bitter. Its nothing related to the procedure. I also landed up bitter taste sometimes, its only with the peerkangaai.
Hello Madam, nice dish and I tried this yesterday. Tasted very good but I have a doubt. Since we are using dhal which can cause gastric issues, can we also add some garlic pieces to overcome this stomach related problems. Using pepper and cumin helps in good digestion but stomach uneasyness should also be taken care, right. Please let me know your thoughts Madam.
Will addition of garlic change the taste of the dish as I am more concerned about the gastric issues due to usage of dhal. Please share your thoughts, Madam.
yes we can always make a practice of adding 1 garlic to the dal which will take out the gas. cooking garlic with the dal doesn't have any dominant smell also
Hi… I tried this recipe as instructed, but the stew tasted bitter.. I have no clue what could be the reason??
Hello Gayu, the bitter taste is due to the variety of peerkangaai. Some peerkanggai tastes bitter. Its nothing related to the procedure. I also landed up bitter taste sometimes, its only with the peerkangaai.
Very nice. Do I need to peel the peerkangai??
Hello Madam, nice dish and I tried this yesterday. Tasted very good but I have a doubt. Since we are using dhal which can cause gastric issues, can we also add some garlic pieces to overcome this stomach related problems. Using pepper and cumin helps in good digestion but stomach uneasyness should also be taken care, right. Please let me know your thoughts Madam.
Regards
Jannath
Will addition of garlic change the taste of the dish as I am more concerned about the gastric issues due to usage of dhal. Please share your thoughts, Madam.
Regards
Jannath
yes we can always make a practice of adding 1 garlic to the dal which will take out the gas. cooking garlic with the dal doesn't have any dominant smell also
Can I try this with podalangai?
yes we can certainly use Podalangai, sorry for my late response