Peerkangai Kootu – Ridge Gourd Kootu is essentially ridge gourd cooked with a bit of moong dal and tempered with a few ingredients. It is super simple to make and with added moong dal, it is a protein-rich nutritious side dish to go with rice!
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If you know me, you’ll know that I used to be a picky eater. I still am, kinda, but much better than how I was when growing up. One of the veggies I wouldn’t even go near is Ridge Gourd aka Peerkangai. But ever since I decided to include more and more native vegetables, I’ve come to like Ridge Gourd.
One of my friends used to tell me that peerkangai / ridge gourd tastes like mushrooms, I have to say that I didn’t believe her. However, it really does taste like mushrooms at times. And this peerkangai kootu is the best way to have this vegetable. This dish brings out the best of its flavor and is also protein-rich.
Peerkangai Kootu Recipe
What goes into this:
- Vegetable: The star ingredient, Ridge Gourd, is not much of a looker but it definitely has so many health benefits. For me it was an acquired taste for those of you who like this vegetable, this dish is perfect. I always peel the ridge gourd, some don’t but I like peeled better. If you’re cool with the skin, just chop it up.
- Lentils / Dal: Moong dal is the second important ingredient here. Usually some use a few teaspoons of this dal but I like them protein content when I up the quantity of dal. Don’t worry it is just right amount so that lentil won’t shadow the ridge gourd in flavour.
- Spice Powder: A blend of simple ingredients like pepper, cumin powder and roasted bengal gram are ground and made into a powder. The cumin is for flavor, the pepper for spice and thr bengal gram binds everything together.
- To Sauté: Pearl onions and garlic are the flavor ingredients for this kootu. Onions add a bite to this dish and garlic adds the best flavor. Curry leaves and mustard seeds are tempered before onion and garlic go in.
How to serve this kootu:
Although we do have this leftover peerkangai kootu with dosa, this dish is best served alongside Cooked Rice or Cooked Millets. Don’t forget to drizzle some good quality ghee on top when serving!
Time Saving Tips:
Making this dish is very easy. All you have to do is chop the vegetables, cook the ridge gourd and lentils and then temper it. But you can prep ahead for the next day or for the following week if you prefer. Once you have these ready, it is a breeze cooking it.
- To do that, chop the ridge gourd, peel, and chop the garlic and store them in an airtight container in the refrigerator.
- Measure out lentils and add to the instant pot (if using) or else add it to the container you put the ridge gourd in.
- Do not chop the onions, it will turn weird when put in the refrigerator; chop the onions on the day you make it.
- Make the powder and put it in a tiny container.
Storage and Variations:
Serve this peerkangai kootu as soon as your make it, it tastes best that way. But in case you have leftovers, store it in the refrigerator and heat them up with a splash of water before serving. It will thicken up as it cools down.
Tips to Note:
- I like to increase the protein content in any dish, so I use 1/4 cup lentils, but if you want it with mostly vegetables, use 2 tbsp of moong dal.
- If you prefer no onion-no garlic version, skip the onions and then substitue garlic with 1/8 tsp of asafoetida powder.
- This dish is best served right away. If you do have leftovers, store it in the refrigerator until use. Reheat it before you serve.
More recipes you might like:
- Bitter Gourd Curry / Pavakkai Puli Kulambu
- Restaurant Style Cauliflower 65 / Gobi 65
- Brinjal with Black Channa Curry / Kathirikkai Konda Kadala Kuzhambu
Peerkangai Kootu Recipe | Peerkangai Kulambu
Equipment
- Instant Pot or Any Pressure Cooker (optional)
Ingredients
To Temper:
- 2 tbsp Coconut Oil , or any vegetable oil
- 1/2 tsp Cumin Seeds
- 1/8 tsp Mustard Seeds
- 2 sprigs Curry Leaves
- 1/2 cup Pearl Onions , peeled and chopped, approx. handful
- 5 large Garlic Cloves , peeled and chopped
For the spice powder:
- 1.5 tsp Whole Peppercorn / Milagu
- 1 tsp Cumin Seeds / Seeragam
- 1 tsp Roasted Bengal Gram / Pottukadalai
To Pressure Cook:
- 1.5-2.5 cups Ridge Gourd / Peerkangai , peeled* and chopped
- 1 tsp Salt
- 1 pinch Turmeric Powder
- 1.5 cups Water
Instructions
- Add the ingredients listed under "to pressure cook" to a pressure cooker. Cook for 1 pressure release and remove from heat. Let it cool down.
- Powder the ingredients given under "spice powder" in a spice grinder or a small mixer grinder on high speed.
- Place a kadai or saucepan on the stove and pour the coconut oil in. Once the oil is hot, add the mustard seeds and cumin seeds and wait until it splutters.
- Next, add the curry leaves, onions and garlic. Sauté until the onions become translucent. Then add the cooked lentil-ridge gourd mixture.
- Followed by the spice powder. Mix it thoroughly to avoid the powder clumping together. Remove the pan from heat and serve!
Notes
- I like to increase the protein content in any dish, so I use 1/4 cup lentils, but if you want it with mostly vegetables, use 2 tbsp of moong dal.
- If you prefer no onion-no garlic version, skip the onions and then substitute garlic with 1/8 tsp of asafoetida powder.
- This dish is best served right away. If you do have leftovers, store them in the refrigerator until use. Reheat it before you serve.
- To cook this in Instant Pot: Place all the ingredients inside the instant pot and set it to PRESSURE COOKER mode for 10 minutes. Quick Release and use.
Made this? Got doubts? Let me know what you think in the comments below!