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Peerkangai Kootu | Ridge Gourd Dal is a simple, tasty, healthy South Indian side dish. You can easily prepare this Peerkangai Kootu Recipe within 30 minutes and serve it as an accompaniment to any lunch meal.
How to make Peerkangai Kootu Recipe is given below with step-by-step instructions and images.
Peerkangai Kootu Recipe | Ridge Gourd Dal Recipe | Peerkangai Kootu Seivathu Eppadi | Kootu Recipes | Turai Ki Sabzi Recipe | Easy Side Dish Recipes | South Indian Side Dish | Side Dish For Chapati | Side Dish For Rice
If you try this Peerkangai Kootu Recipe. Please let me know in the comment section. I'm very excited to read your comments.
Further, I request you to check out my other South Indian Kootu Recipes -
🔗Pavakkai Pitlai Recipe
🔗Manathakkali Keerai Kootu
🔗Vazhakkai Kootu Recipe
🔗Avarakkai Kootu Recipe
About - Peerkangai Kootu Recipe
Peerkangai Kootu is a healthy and easy side dish popularly made throughout South India. It is a simple recipe made with the green vegetable Peerkangai. Peerkangai is a Tamil name for Ridge Gourd, they are also known as Turai or Turiya in Hindi, Beerakaya in Telugu and Peechinga in Malayalam.
Peerkangai Kootu tastes best with a combination of boiled rice and a dollop of ghee. It even goes very well with rasam sadam, kara kulambu or even chapati.
I would like to eat peerkangai kootu with plain boiled rice, rasam, a spoonful of ghee, appalam and egg masala omelette. I suggest you try this recipe in this combination. I'm sure you will love it.
All right, let's move on to the Peerakangai Kootu Recipe.
How to make Peerkangai Kootu Recipe? | How to make Ridge Gourd Kootu Recipe?
Peerkangai Kootu | Ridge Gourd Dal is a simple, tasty, healthy South Indian side dish. You can easily prepare this Peerkangai Kootu Recipe within 30 minutes and serve it as an accompaniment to any lunch meal.
Cuisine - South Indian
Timing - 30 minutes
Serving - 4
INGREDIENTS
Peerkangai/Ridge Gourd - 2
Moong Dal - 1/2 cup
Tomato - 1
Small Onion - 8
Garlic - 3
Curry Leave - 1 sprig
Green Chilli - 1
Grated Coconut - 1/4 cup
Water - as needed
SPICE POWDERS
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 1/2 teaspoon
Salt - to taste
FOR TEMPERING
Oil - 1 tablespoon
Mustard Seeds - 1/2 teaspoon
Small Onion - 5 (chopped)
Garlic - 4 (crushed)
Dry Red Chilli - 1 (halved)
INSTRUCTIONS
1. To begin making the Peerkangai Kootu Recipe | Ridge Gourd Dal Recipe - Keep all the ingredients ready.
2. To Chop - Wash the peerkangai in 2-3 exchanges of water and then peel the skin and chop them into your desired size.
3. Peel the onions and garlic and chop the tomato and slit the green chilli.
4. To Grind - In a mixer grinder, add grated coconut and water and grind to a fine paste. Keep it aside.
5. To Dry Roast - In a dry pan, add yellow moong dal and roast for a few seconds.
6. Turn off the flame and wash in 2-3 exchanges of water.
7. To Boil - In a kadai, add moong dal, onion, garlic, tomato, and turmeric powder and then add enough water to cook.
8. Cook for 7-8 minutes.
9. Now add chopped peerkangai/ridge gourd, curry leaves and slit green chilli.
10. Cook for 1-2 minutes.
11. Add red chilli powder, coriander powder and salt.
12. Mix well and cook for 2-3 minutes on a medium flame.
13. Now add coconut paste and cook further a minute.
14. To Temper - Heat oil in a tempering pan, add mustard seeds and allow them to splutter and then add chopped onions, crushed garlic and broken dry red chilli and fry for a few seconds.
15. Add the tempering to peerkangai kootu and mix well.
16. Check for the salt and adjust accordingly. Turn off the flame.
17. Peerkangai Kootu Recipe | Ridge Gourd Dal Recipe is ready.
You can serve this Peerkangai Kootu Recipe | Ridge Gourd Dal Recipe as an accompaniment to any lunch meal.
PICTORIAL INSTRUCTIONS
1. To begin making the Peerkangai Kootu Recipe | Ridge Gourd Dal Recipe - Keep all the ingredients ready.
2. To Chop - Wash the peerkangai in 2-3 exchanges of water and then peel the skin and chop them into your desired size.
3. Peel the onions and garlic and chop the tomato and slit the green chilli.
4. To Grind - In a mixer grinder, add grated coconut and water and grind to a fine paste. Keep it aside.
5. To Dry Roast - In a dry pan, add moong dal and roast for a few seconds.
6. Turn off the flame and wash in 2-3 exchanges of water.
7. To Boil - In a kadai, add moong dal, onion, garlic, tomato, and turmeric powder and then add enough water to cook.
8. Cook for 7-8 minutes.
9. Now add chopped peerkangai/ridge gourd, curry leaves and slit green chilli.
10. Cook for 1-2 minutes.
11. Add red chilli powder, coriander powder and salt.
12. Mix well and cook for 2-3 minutes on a medium flame.
13. Now add coconut paste and cook further a minute.
14. To Temper - Heat oil in a tempering pan, add mustard seeds and allow them to splutter and then add chopped onions, crushed garlic and broken dry red chilli and fry for a few seconds.
15. Add the tempering to peerkangai kootu and mix well.
16. Check for the salt and adjust accordingly. Turn off the flame.
17. Peerkangai Kootu Recipe | Ridge Gourd Dal Recipe is ready.
You can serve this Peerkangai Kootu Recipe | Ridge Gourd Dal Recipe as an accompaniment to any lunch meal.
If you have any more questions about the Peerkangai Kootu Recipe | Ridge Gourd Dal Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest, Instagram and Twitter.
I hope the above recipe and the information benefits you. If you try this recipe, do let me know in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
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