- Traditionally Modern Food

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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

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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 teaspoon 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

For nonpostpartum Peerkangai kootu