PEERKANGAI KOOTU|RIDGE GOURD KOOTU

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Ridge gourd/Peerkangai/Chinese Okra is used in various South Indian dishes.I prepare kootu most often with this vegetable.The taste and flavor differs from the other kootu varieties.The skin can be be used for making Peerkangai Peel thuvayal

Ingredients Parangikai Chopped: 2 cups Moong dhal: 1/4 cup Urad dhal: 2 tsp Red chillies: 2 or 3 Salt 3/4 tsp Cumin seeds: 1/2 tsp Grated coconut: 1.5 tablespoon For tempering Oil: 1 tsp Mustard seeds: 1/2 tsp Urad dhal: 1/2 tsp Curry leaves: a sprig Procedure: 1) Scrap the ridges of the ridge gourd and discard it 2) Peel the skin. The skin can be used to make thogayal 3) Cut the soft portion of the ridge gourd into small cubes 4) Cook in 1/2 cup of water along with little turmeric powder. Do not cook in pressure cooker.It will get easily mashed up.This vegetable is very soft and cooks quickly 5)Cook moong dhal , turmeric powder and asafoetida with enough water in pressure cooker 6) Meanwhile fry together urad dhal, red chillies and cumin seeds. Once it is fried add the coconut as well and fry for less than a minute 7) Grind it to powder 8) Add the ground powder to the moong dhal 9) Add the cooked ridge gourd and salt and mix well 11) Heat little oil and add mustard seeds. Once it starts spluttering add urad dhal and curry leaves and add this to the kootu

Notes:

Do not cook Peerkangai and moong dhal together as we do for other Kootu.The vegetable gets overcooked in pressure cooker

Step by Step pictures

Peel the ridgegourd

cut into cubes

cook in a closed vessel with enough water

Fry and grind the spices

Cook the moong dhal and mix with ridge gourd

Mix with ground spices