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Showing posts with label KOOTU RECIPE. Show all posts
Showing posts with label KOOTU RECIPE. Show all posts

April 18, 2021

Avarakkai Kootu | Broad Beans Kootu Recipe

avarakkai kootu recipe

Avarakkai kootu / Broad beans kootu is an easy and yummy Tamil nadu style (South Indian) side dish for rice. This kootu recipe tastes the best with sambar and vatha kuzhambu rice. Most of us make poriyal with broad beans. But this kootu is a healthy and interesting recipe with the addition of moong dal and coconut. We call this kootu as avarakkai poricha kuzhambu. You can mix this kootu with plain rice adding few drops of ghee.

As usual I made this poricha kootu in a pressure cooker directly. So my job was done under 10 minutes. It tastes more like hotel kootu recipe. Friends, do try this easy and healthy broad beans kootu recipe. You will love it.

Check out my other KOOTU RECIPES too.

Broad beans kootu

Broad beans kootu recipe / Avarakkai kootu


Broad beans kootu recipe / Avarakkai kootu

Broad beans kootu recipe / Avarakkai kootu - Side dish for rice


 
Cuisine: South Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Broad beans / Avarakkai - 250gms
  • Moong dal - 1 tbsp
  • Tomato – 1
  • Turmeric powder – 1/4 tsp
  • Sugar – 1/4 tsp
  • Sambar powder - 1 tsp
  • Asafetida / hing - 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Water - as needed
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE AVARAKKAI KOOTU
  1. Wash and chop broad beans, tomato into small pieces. Grind coconut, rice flour to smooth paste.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds, curry leaves.
  3. Add chopped broad beans, tomato. Saute for a minute. 
  4. Add sambar powder, turmeric powder, sugar and salt. Mix well.
  5. Add moong dal and mix well. Lastly add the required water, ground coconut paste and mix well.
  6. Pressure cook in low flame for one whistle. Switch off the flame.
  7. Open the cooker after the steam is released naturally.
  8. Mix well and serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and remove the fiber part of broad beans by slicing the top and bottom. Chop into small pieces. Chop tomato finely. Set aside.

  • Grind coconut and rice flour to smooth paste adding little water. Keep it aside.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  • avarakkai kootu recipe
  • Add chopped broad beans and tomato. Mix well for a minute. Add turmeric powder, sugar, salt and sambar powder. Mix well.

  • Add moong dal. Add the ground coconut paste and mix well. Add required water and mix well.
  • avarakkai kootu recipe
  • Close the lid and keep the flame high. When the steam starts to come out, lower the flame completely and put the weight valve. Cook in low flame for one whistle in low flame. Switch off the flame and let the steam release naturally.
  • avarakkai kootu recipe
  • Open the cooker after the steam is released. Mix well and check the consistency. Boil for few minutes if the kootu is watery. If its too thick, add little water and adjust the consistency. Serve hot with vatha kuzhambu , sambar and curd rice. Enjoy !
  • avarakkai kootu recipe

Note

  • Do not skip moong dal and tomato. It helps to give hotel taste.
  • While grinding coconut you can add 2 small onion, 1/2 tsp cumin seeds. It gives a different flavor to kootu.
  • For variations, you can add chana dal instead of moong dal but soak the chana dal for 30 minutes before cooking.

    Try this easy and yummy broad beans kootu recipe for rice. You will love it !

 Avarakkai kootu

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March 24, 2021

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Peerkangai paal kulambu

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

Peerkangai paal kuzhambu

Ridge gourd milk gravy / Peerkangai paal kulambu recipe


Ridge gourd milk gravy  / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Ridge gourd - 1
  • Big onion - 1
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Rice flour - 1/2 tsp
  • Salt and water - as needed
  • Boiled and cooled milk - 1/2 cup
  • Cooking oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves - Few
  • Hing / Asafetida – 1/4 tsp
HOW TO MAKE PEERKANGAI PAAL KULAMBU
  1. Wash and peel the skin of ridge gourd. Chop finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
  3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
  4. Now add turmeric powder, sambar powder and salt.
  5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
  6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely.
  • Peerkangai paal kuzhambu
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.

  • Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime.
  • Peerkangai paal kuzhambu
  • Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off.

  • Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy.
  • Peerkangai paal kuzhambu
  • Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!
  • Peerkangai paal kulambu

Note

  • For variations, you can add one finely chopped tomato and saute with onion.
  • You can use green chilli instead of sambar powder.
  • Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu.
  • For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

Ridge gourd kuzhambu

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November 21, 2019

Vendakkai kootu Recipe – Lady’s Finger Kootu Recipe

My MIL tried this vendakkai kootu (Lady’s finger kootu) with tomato, coconut and moong dal after tasting in a hotel/ restaurant. Its procedure is very similar to our poricha kuzhambu. Last week when she was here, she made this kootu for me. We loved it very much. Its a simple and easy kootu recipe. We can serve it thick as a side dish for vatha kuzhambu/ sambar or make it slightly thin like kuzhambu, mix with plain rice adding ghee. Tastes good in either ways. Ok lets see how to make vendakkai kootu recipe with step by step pictures.


Vendakkai kootu recipe / Lady's finger kootu


Vendakkai kootu recipe / Lady's finger kootu

Lady's finger kootu recipe / Vendakkai kootu recipe



Cuisine: South Indian
Category: Kootu recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup 250ml
  • Lady's finger - 20 nos.
  • Moong dal - 2 tbsp
  • Ripe tomato - 1
  • Sambar powder - 1 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Water - to grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE VENDAKKAI KOOTU
  1. Wash and chop lady’s finger, tomato into cubes.
  2. Grind coconut , rice flour to a smooth paste.
  3. Pressure cook moong dal adding required water, turmeric and sambar powder.
  4. Heat oil in a kadai, saute lady’s finger, tomato.
  5. Add required water and cover cook till soft.
  6. Add cooked moong dal, coconut paste and salt. Boil for few minutes.
  7. Temper and add to kootu. Mix and adjust consistency. 
  8. Serve hot with rice. Enjoy !
VENDAKKAI KOOTU RECIPE - STEP BY STEP PICTURES
  • Wash and chop lady’s finger and tomato into cubes. Set aside. Grind coconut + rice flour to a smooth paste.

  • In a pressure cooker, take the moong dal, sambar powder, required water and turmeric powder. Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside.

  • Heat oil in a kadai. Add chopped lady’s finger and saute till it shrinks without threads. Add tomato and saute well till its mushy. Add some water, cover cook till lady's finger is done.  

  • Add the cooked moong dal, coconut paste and mix well. Add required water if the kootu is thick. 

  • Boil for few minutes. Temper mustard seeds , curry leaves and add to kootu. Mix gently and serve with plain rice. Enjoy ! 

Note

  • You can use red chilli powder and coriander powder instead of sambar powder.
  • For variations, you can use toor dal or chana dal instead of moong dal.

Try this yummy vendakkai kootu for rice and enjoy !
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November 2, 2019

Vazhaipoo Mor Kootu – Banana Flower Kootu For Rice

vazhaipoo mor kootu
Vazhaipoo mor kootu is a delicious side dish for rice prepared with banana flower, moong dal, coconut and fresh curd/ yogurt as major ingredients. Usually I make vazhaipoo kootu in this method. For a change, I tried it with curd as suggested by my neighbor. Generally mor kootu is prepared with banana stem / vazhaithandu. But banana flower/ vazhapoo mor kootu is equally delicious. I loved to serve with vatha kuzhambu. Tastes yummy ! Friends, do try this easy vazhaipoo mor kootu in a pressure cooker. Its so easy, quick to prepare and tasty too !

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banana flower kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu


Vazhaipoo mor kootu / Banana flower buttermilk kootu

Vazhaipoo mor kootu / Banana flower buttermilk gravy for rice



Cuisine: South Indian
Category: Kootu recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Banana flower - 2 cups
  • Moong dal - 2 tbsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 2
  • Fresh curd - 1/4 cup
  • Cumin seeds - 1/2 tsp
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE VAZHAIPOO MOR KOOTU
  1. Take the banana flower and clean it. Chop finely.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, curry leaves.
  3. Add chopped banana flower, saute for a minute.
  4. Add moong dal and required  salt. Mix well.
  5. Grind the ingredients given under “to grind” to a smooth paste adding fresh curd.
  6. Add to the cooker. Mix for a minute and add required water.
  7. Pressure cook in low flame for one whistle. Switch off the flame.
  8. Remove the lid after steam is released. Mix and serve hot with rice !
VAZHAIPOO MOR KOOTU RECIPE - STEP BY STEP PICTURES
  • Take the banana flower / vazhaipoo. Peel the skin and remove the flowers. Discard the black stamen and paper like kaalan. Keep the cleaned flower immersed in water or diluted buttermilk to avoid banana flower turning black. 
  • vazhaipoo mor kootu
  • In a pressure cooker, heat coconut oil. Splutter mustard seeds, urad dal and curry leaves. Add chopped banana flower and saute for a minute.
  • vazhaipoo mor kootu
  • Add moong dal and salt. Mix well. Grind coconut, cumin seeds and green chilli to a coarse paste. Add fresh curd and grind to a smooth paste. Add water while grinding if needed.  
  • Vazhaipoo mor kootu
  • Add this paste to the cooker and mix well. Add required water and mix well. Close the cooker and keep the flame high. Wait till vapor comes off through the nozzle.
    • Vazhaipoo mor kootu
  • Lower the flame completely and put the weight valve. Cook in very low flame for two whistles. Switch off the flame. Open the cooker lid after the steam is released.
  • Vazhaipoo mor kootu
  • Mix well and Check for consistency. If kootu is too thick, add some water and bring to a boil. If the kootu is watery, boil for some time and make it thick as you like.
  • Serve with vatha kuzhambu, kara kulambu etc.
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • Do not add sour curd. It spoils the taste of kootu.
  • Instead of grinding curd, you can add thick buttermilk.
  • Color of kootu was mildly on yellow side due to moong dal. 

Try this easy, yummy banana flower mor kootu and enjoy with rice !
Vazhaipoo mor kootu
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October 4, 2018

Chow Chow Kootu Recipe – Chayote Kootu Recipe In Pressure Cooker

 chow chow kootu recipe
 Chow chow kootu (Chayote in English) is one my most favorite kootu recipes. Basically chow chow is a vegetable with rich water content. It doesn’t have any particular smell or taste. Generally we Tamil people make this chow chow kootu at least once in a week in our regular lunch menu. Its a good side dish for vatha kuzhambu and puli kulambu. In my family, both mom and MIL make chow chow kootu with small variations. My MIL adds moong dal whereas my mom adds chana dal along with coconut, green chilli paste. Usually we add small onion while grinding coconut but this kootu can be prepared without onion as well. It tastes and smells good in both the ways. My mom adds little milk at the end to give a rich taste and to look white in color. I combine my mom and mil’s recipes and make this kootu in a pressure cooker directly to ease my job. For variations, this kootu can be prepared adding sambar powder too. In that case, kootu looks orange in color. Ok, lets see how to make chow chow kootu / Chayote kootu with step by step pictures in an easy way using pressure cooker.

Do check out my other kootu recipes too.

how to make chow chow kootu

Chow Chow kootu recipe / Chayote kootu recipe


Chow Chow kootu recipe / Chayote kootu recipe

Chow chow kootu recipe with moong dal, coconut and green chilli. Its a good side dish for vatha kuzhambu / Puli kulambu.



Cuisine: South Indian
Category: Kootu recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

1 cup - 250ml
  • Chayote / Chow chow - 1 no.
  • Moong dal or chana dal - 1.5 tbsp
  • Salt & water - as needed
  • Boiled milk – 2 tbsp (optional)
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 nos.
  • Small onion or big onion - 2 nos / 1/4th
  • Cumin seeds - 1/2 tsp
  • Rice flour - 1 tsp
  • Water - to grind
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few

METHOD

  1. Wash and peel the skin of chayote / chow chow and chop into small pieces.
  2. Grind coconut, green chilli, cumin seeds, onion and rice flour to a smooth paste.
  3. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves.
  4. Add the chopped chow chow. Saute for a minute. Add moong dal, ground coconut paste.
  5. Add the required water and salt. Mix well and pressure cook in low flame for one whistle.
  6. Remove after the steam is released. Add the milk, little water if needed. Mix well and give one boil.
  7. Serve hot with vatha kuzhambu or puli kulambu sadam and sutta appalam. Tastes yum!

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of chow chow / Chayote using a peeler. Remove the seed. Chop into small pieces and set aside.
  • chow chow kootu recipe
  • Grind coconut, green chilli, small onion, cumin seeds and rice flour to a smooth paste adding required water. Set aside.
  • chow chow kootu recipe
  • Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves. Add the chopped chow chow pieces. Saute for a minute.
  • chow chow kootu recipe
  • Add moong dal and mix well. Add the ground coconut paste, required salt and mix well. Add 1/2 cup of water. Close the pressure cooker and keep the flame high. As soon as the steam comes from the nozzle, put the weight valve and reduce the flame to low completely. Pressure cook in very low flame for one whistle.  It takes 8 to 10 minutes.
  • Switch off the flame after one whistle. Remove the cooker lid after the steam is released. Mix well, add milk and check the consistency. If the kootu is too thick, add 1/4 cup of water, give one boil. If its watery, boil for few minutes to reach the desired consistency. Switch off the flame.
  • chow chow kootu recipe
  • Serve with vatha kuzhambu rice or puli kulambu rice. Tastes great with sutta appalam / roasted papad. If you like, you can mix this kootu with plain rice adding ghee. Enjoy !      chow chow kootu recipe

Note

  • Do not add more green chillies. Kootu will become spicy.
  • Do not add more water in the pressure cooker. As this vegetable itself is rich in water content, it will cook easily in less water.
  • Do not skip cumin seeds while grinding coconut. It adds a nice flavor.
  • You can avoid onion while grinding if you are making this kootu on vrat/ fasting days.
  • For variations, chana dal can be used instead of moong dal. Soak chana dal for 15 minutes for perfect cooking. 
  • Similarly sambar powder can be used in place of green chilli. One chopped tomato can also be used in the cooker. In that case, kootu looks orange in color. 

Try this easy, yummy chow chow kootu in a pressure cooker and enjoy with rice.

Chayote kootu


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June 11, 2018

Vendhaya Keerai Paruppu Kadayal – South Indian Methi Dal Recipe

Vendhaya keerai kadayal
 Today I have shared a South Indian version of methi dal called as vendhaya keerai paruppu kadayal in Tamil. I learnt this easy, one pot dal recipe from my neighbor. Its a no grind recipe without coconut. Usually I make vendhaya keerai kootu using moong dal and ground coconut paste. When my neighbor shared this easy kadaiyal with similar ingredients like kootu, I got tempted to try it. We can mix this paruppu kadayal with plain rice adding ghee. It tastes yum. As it an easy recipe which can be prepared easily in a pressure cooker, bachelors and working women may find it helpful to cook easily during busy morning hours. Do try this easy vendhaya keerai paruppu and let me know your feedback.

Vendhaya keerai paruppu kadayal


Vendhaya Keerai Paruppu Kadayal –Methi Dal Recipe


Vendhaya keerai kadayal

Vendhaya keerai paruppu kadayal - South Indian methi dal recipe for rice


Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Fenugreek leaves / Vendhaya keerai / Methi leaves - 1 cup
  • Moong dal - 1/4 cup
  • Ripe tomato - 1 no
  • Green chilli - 1 no
  • Big onion or small onion - 1 no / 8 nos
  • Garlic cloves - 5 nos
  • Chilli powder - 1/4 tsp to 1/2 tsp (adjust)
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Crushed garlic cloves - 4 nos

METHOD

  1. Wash the fenugreek leaves and set aside.
  2. In a pressure cooker base, take the dal, leaves, chopped tomato, onion, garlic cloves and chilli powder.
  3. Pressure cook in very low flame for 2 whistles.Mash the dal completely.
  4. Temper all the ingredients and add to the dal. Mix well.
  5. Serve with plain rice adding few drops of ghee.

METHOD - STEP BY STEP PICTURES

  • Wash and clean the fenugreek leaves. In a pressure cooker base, take moong dal, washed fenugreek leaves, chopped tomato, onion, garlic cloves, slit green chilli, chilli powder, salt and turmeric powder. Cook for 2 whistles in low flame.  Alternatively you can pressure cook dal and remaining ingredients separately. For variations, you can saute the methi leaves in oil till it shrinks, then add to the cooker.
    Vendhaya keerai paruppu kadayal
  • Open the cooker after the steam is released. Mash the dal mixture with a whisk or ladle. Check for taste and add more salt if needed.
    Vendhaya keerai paruppu kadayal
  • In a small kadai, heat ghee. Splutter mustard seeds, cumin seeds, crushed garlic cloves and curry leaves. Add to the dal. Mix well and boil for few minutes till semi thick in consistency. Garnish with coriander leaves and serve with plain rice adding few drops of ghee.
    Vendhaya keerai paruppu kadayal
  • Enjoy !

Note

  • Adjust the quantity of green chilli and chilli powder as per your taste.
  • You can also saute the fenugreek leaves in little oil before adding to the pressure cooker. It helps to reduce the bitterness of fenugreek leaves. 
  • If you want thick
Try this easy, yummy , healthy methi dal at home and enjoy with rice.

Vendhaya keerai paruppu

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May 15, 2018

Ridge Gourd Kootu Recipe - Peerkangai Poricha Kuzhambu Recipe

Ridge gourd kootu recipe

Peerakangai kootu / Peerkangai poricha kuzhambu/ Beerakaya kootu (In Telugu) / Ridge gourd kootu (in English) is an easy, one pot side dish for rice. This ridge gourd kootu goes well with vatha kuzhambu and Kara kuzhambu rice. But we love to eat this poricha kootu by mixing with plain rice adding ghee. So I make this kootu slightly thin in consistency. Usually we make peerkangai kuzhambu and ridge gourd skin chutney / thogayal for rice. But when I was asking my MIL to teach some new recipes using ridge gourd, she suggested this easy poricha kulambu recipe that can be prepared directly using a pressure cooker. Friends, do try this easy peerkangai poricha kuzhambu for a change. You will love it for sure. I have used moong dal / Paasi paruppu in this kootu. You can also use Chana dal/ Kadalai paruppu just like hotel style kootu recipes. It tastes good for vatha kuzhambu and Kara kuzhambu. If you like, you can have it with chapathi too. Lets see how to make this easy peerkangai kootu in pressure cooker with step by step pictures.

Check out Andhra style Ridge gourd dal, Ridge gourd Kuzhambu , Turai Ki Sabji  for Chapathi.

Peerkangai kootu recipe

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu


Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu

Peerkangai Kootu Recipe / Ridge Gourd Poricha Kootu using a pressure cooker - Side dish for Vatha kuzhambu and Kara Kuzhambu.


Cuisine: Tamil nadu
Category: Kootu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Ridge gourd / Peerkangai - 1 no
  • Moong dal Or Chana dal - 1.5 tbsp
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1 tsp
  • Ripe tomato – 1 no ( finely chopped )
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Cumin seeds – 1/4 tsp
  • Water - To grind
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds -1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few

METHOD

  1. Wash and peel the skin of ridge gourd. Slice it.
  2. In a pressure cooker, temper and saute onion, tomato.
  3. Add chopped ridge gourd, moong dal, sambar powder, turmeric powder and salt.
  4. Grind coconut+rice flour+cumin seeds to smooth paste. Add to ridge gourd.
  5. Pressure cook in low flame for one whistle. Serve with rice or as side dish for vatha kuzhambu and kara kuzhambu.

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of ridge gourd using a peeler. Chop into thick round shaped slices. Set aside. If you are using chana dal instead of moong dal, soak it in enough water for 30 minutes before cooking. No need to soak for moong dal.

  • In a pressure cooker base, heat coconut oil. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Saute onion till transparent. Add tomato and saute till mushy.
    ridge gourd kootu
  • Add the chopped ridge gourd and saute for a minute. Add moong dal , salt, turmeric powder and sambar powder. Saute quickly and add 1 cup of water. Let it boil in low flame.

  • In the mean time, grind coconut + rice flour to a smooth paste. Add the coconut paste to the boiling kootu in pressure cooker. Close the cooker and pressure cook in very low flame for one whistle.
    ridge gourd kootu
  • Open the cooker after steam is released. Mix well and check the consistency of kootu. If its too thick, add little water and mix well. If its too thin, boil for some time till thick. Serve with rice. ridge gourd kootu
  • Enjoy !

Note

  • For variations, you can use red chilli powder + dhania powder 1 tsp each instead of sambar powder.
  • You can make the same kootu using snake gourd, bottle gourd.
Try this easy, yummy peerkangai kootu for rice and enjoy !
I enjoyed it by mixing this kootu with plain rice and ghee. In the plate, you can find cabbage curry, goosberry thogayal and microwave roasted papad. 
Ridge gourd poricha kootu

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