Peerkangai Kootu Recipe | Ridge Gourd Stew Recipe

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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.

Recipe Card to make Peerkangai Kootu

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!

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Peerkangai Kootu Recipe | Ridge Gourd Stew Recipe

Tips for making Peerkangai Kootu:

Recipe Card to make Peerkangai Kootu