Peerkangai Kootu | Ridge Gourd Kootu recipe with detailed step by step photo and video recipe. Check out the Peerkangai kootu video and if you like the video pls SUBSCRIBE to my channel
Ridge Gourd dal | Peerkangai Kootu recipe – pathiya samayal recipe, postpartum recipe, toddler-friendly recipe. Healthy and tasty ridge gourd kootu | stew | curry | gravy | dal a tasty South Indian kootu varieties. Traditional Tamil brahmin – Iyer style kootu variety without onion and garlic.
Why ridge gourd?
Ridge gourd is low in saturated fat, cholesterol, and calories that aids in weight loss. It is also very rich in dietary fiber and enriched with all the vital elements. Ridge gourd is easy to digest and it is a great diabetic-friendly vegetable.
This healthy vegetable is used in many Indian cuisines. Ridge gourd | Chinese okra | sponge gourd is called as peerkangai in Tamil, beerakaya in Telugu,Peechinga In Malayalam, hirekayi in Kannada and turai in Hindi.
Why pathiya samayal?
Pathiya Samayal is a term we use it for the well-balanced diet that we follow for lactating moms for better digestion and to prevent colic in babies. Though pathiya samayal is widely prepared for new moms it is also made when someone is sick or has some digestion problem. Moong dal is widely prepared for patients recovering from jaundice.
Why Pathiya Kootu?
As I mentioned in my payatham Paruppu podi recipe moong dal is one ingredient that is often used in postpartum recipes. Mild pathiya kootu with moong dal tastes great with podi varieties such as Paruppu podi, karveppilai podi, Dhaniya podi. Also, kootu is a great side for Kuzhambu varieties such as marundhu Kuzhambu, Poondu Kuzhambu, and karveppilai Kuzhambu.
Kootu recipe collection in TMF
How to make a perfect Peerkangai pathiya kootu
- No red Chilli/ green chili for pathiya kootu
- Pathiya kootu is always prepared with pepper spice
- Postpartum kootu is tempered with ghee
- No coconut for pathiya kootu
- Less spicy and prepared with minimal
- Use moong dal for kootu. Avoid channa dal/ Toor Dal
- If Kootu is watery add rice flour or urad dal flour to thickness. Avoid roasted gram or besan flour or maida
Other pathiya kootu variations?
Today I have prepared kootu with ridge gourd. Instead bottle gourd, Snake gourd, broad beans, fresh small Brinjal, drumstick kootu can also be prepared. Avoid cabbage, pumpkin, Brussel sprouts, potatoes, sweet potato as they are gassy vegetables.
When it comes to the spice mix. Pepper- cumin powder is one most commonly used. If you prefer some variation use little urad dal for consistency and taste like Poricha kootu but avoid coconut
Never forgot to try a piece of vegetable before cooking
Just like snake gourd /cucumber, some ridge gourd tends to be bitter and it is always recommended to try a small piece first before making kootu. Bitter ones need to avoid so it is better to taste.
Ingredients
- Ridge gourd - 1 peeled and diced
- Moong dal - 1/4 cup
- Ghee - 1 tsp
- Water - 3/4 cup
- Mustard seeds - 1/2 tsp
- Cumin - pepper powder - 1/2 tsp heaped
- Turmeric powder - 1/8 tap
- Hing - Generous pinch
- Curry leaves - few
- Coriander leaves - few
Instructions
- In a separator soak moong dal for 20 minutes in 3/4 cup hot water
- Add turmeric water and close with a lid
- In another separator add the chopped ridge gourd and salt (no need to add water); close with a lid
- Take a cooker and add some water and place the dal at the bottom; cover with a lid
- Add the vegetables at the top and cook for 3 whistles; let the pressure release naturally
- In a pan add ghee and when ghee is hot add mustard seeds and let it splutter
- Add curry leaves and saute till it turns crispy
- After sauteing curry leaves add cooked dal, vegetable, salt, pepper-cumin powder, and coriander leaves and mix well
- Based on the desired kootu consistency add water if necessary and boil for 2-3 minutes
- Add hing and switch off
Video
Notes
- Pathiya kootu can also be prepared with bottle gourd, snake gourd, avarakkai, fresh brinjal, fresh drumstick
- Dal and vegetables can also be cooked in the instant pot. Use bean mode and cook like pumpkin erissery
- Adjust the pepper -cumin according to taste. I combine an equal amount of pepper and cumin and ground them into powder. It stays good for weeks and always comes handy
- Hing helps in digestion so use it generously
- Curry leaves and coriander leaves are optional for pathiya samayal. Skip it if unavailable
- Dal in kootu makes kootu to perfect consistency. If you think kootu is watery combine 1/4 tsp of rice flour or urad flour with kootu water and cook like white pumpkin kootu
- Avoid other thickening agents like roasted gram and besan flour for pathiya samayal
- Never forgot to try a piece of ridge gourd before cooking
- Using a peeler and peel the ridge gourd skin. If the skin is tender it can be used for making thogayal like chayote thogayal
- Ridge gourd I used was big to adjust the dal according to the vegetable though excess moong dal is perfectly fine for pathiya samayal
- Use coconut oil for tempering and make it vegan
- Skip hing and make it gluten-free
- Use coconut for kootu
- Green chili or red Chilli can be used for spice
- Besan flour can be used for thickening
Ingredients:
Ridge gourd – 1, peeled and diced
Moong dal – 1/4 cup
Ghee – 1 tsp
Water – 3/4 cup
Mustard seeds – 1/2 tsp
Cumin – pepper powder – 1/2 tsp heaped
Turmeric powder – 1/8 tap
Hing – Generous pinch
Curry leaves – few
Coriander leaves – few
How to peerkangai kootu with step by step pictures:
- Rinse dal well
- In a separator soak moong dal for 20 minutes in 3/4 cup hot water
- Add turmeric water and close with a lid
- In another separator add the chopped ridge gourd and salt (no need to add water); close with a lid
- Take a cooker and add some water and place the dal at the bottom; cover with a lid
- Add the vegetables at the top and cook for 3 whistles; let the pressure release naturally
- In a pan add ghee and when ghee is hot add mustard seeds and let it splutter
- Add curry leaves and saute till it turns crispy
- After a few saute cooked dal, vegetable, salt, pepper-cumin powder, and coriander leaves and mix well
- Based on the desired kootu consistency add water if necessary and boil for 2-3 minutes
- Add hing and switch off
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