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Peerkangai Kootu (Ridge Gourd Lentil Curry)
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Peerkangai Kootu (Ridge Gourd Lentil Curry)

Peerkangai Kootu is an easy, wholesome South Indian Ridge Gourd Lentil Curry. A Tamil Brahmin Style No Onion No Garlic Side dish for Chapati, Rice and Kuzhambu
Course Side Dish
Cuisine South Indian, Tamil Nadu Recipes
Keyword Peerkangai Kootu, Ridge Gourd Kootu, South Indian Kootu Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Author Vidya Narayan

Equipment

  • Pressure Cooker

Ingredients

  • 500 gms Peerkangai or Ridge Gourd (Turai) OR 3 cups (1 cup is 250 ml) of chopped peerkangai
  • 1/2 cup Toor Dal (Thuvaram Paruppu or Arhar Dal)
  • 2 cups Water Read Notes Below
  • 1/4 tsp Turmeric Powder
  • Salt to taste

Ingredients for Coconut Gravy

  • 3/4 cup freshly Grated coconut
  • 5 nos. Red Chillies Refer Notes below
  • 1 tsp Cumin Seeds 1 tsp is 5 ml measurement
  • 1/2 cup Water for grinding Use Hot water if using frozen coconut

Ingredients for Tempering

  • 2 tsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Urad Dal or Ulutham Paruppu
  • 2-3 nos. Whole dry red chillies
  • Few Curry Leaves

Instructions

  • Wash and Peel the ridge gourd or peerkangai and chop the peerkangai into thick chunks. Note - Retain the skin or peels to make chutney later.
  • Soak the Toor Dal in water for atleast 20 minutes.
  • Drain the water used for soaking lentils, add 1 cup water, turmeric powder and pressure cook the lentils until they are soft.
  • Once the lentils have cooked, mash it well and keep aside.
  • While the lentils are pressure cooking, heat a pan and add the chopped peerkangai with 1 cup of water and salt to taste. Cook this for about 5 to 7 minutes.
  • In a mixer grinder jar, add grated coconut, whole red chillies (break it for easy grinding) and cumin seeds (jeera). Grind this into a fine consistency paste by adding 1/2 cup water.
    Note - If using frozen coconut, use hot water for grinding.
  • Now, add the cooked and mashed lentils to the peerkangai. Mix well.
  • Then add the coconut gravy paste. Mix well and add salt, if required. Let it reach one single boil and then switch off the flame.
  • Heat a small tempering pan, add oil, urad dal, mustard seeds, curry leaves and whole red chillies. Once the mustard crackles, pour the tempering over the kootu. Mix well and serve as side dish with chapati or rice.

Notes

  1. 2 cups Water used in the recipe - 1 cup is used to pressure cook the toor dal and 1 cup for cooking the peerkangai or ridge gourd. Water for soaking etc is separate and not considered here. 
  2. This Kootu stays fresh in the refrigerator for couple of days. Leftovers should be immediately transferred into your refrigerator in an airtight container.
  3. You can reheat this in a microwave, if serving with Adai or Dosai the next morning.
  4. I have used Pandi Chillies or the spicy variety of red chillies for this Kootu. You can use Kashmiri red chillies or byadgi chillies, if you like. They would add to the colour. Please adjust the quantity of red chillies according to your preference. 
  5. The Recipe is Gluten Free and Vegan.