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  • 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 teaspoon heaped
  • Turmeric powder - 1/8 tap
  • Hing - Generous pinch
  • Curry leaves - few
  • Coriander leaves - few


  • 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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  1. Pathiya kootu can also be prepared with bottle gourd, snake gourd, avarakkai, fresh brinjal, fresh drumstick
  2. Dal and vegetables can also be cooked in the instant pot. Use bean mode and cook like pumpkin erissery
  3. 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
  4. Hing helps in digestion so use it generously
  5. Curry leaves and coriander leaves are optional for pathiya samayal. Skip it if unavailable
  6. 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
  7. Avoid other thickening agents like roasted gram and besan flour for pathiya samayal
  8. Never forgot to try a piece of ridge gourd before cooking
  9. Using a peeler and peel the ridge gourd skin. If the skin is tender it can be used for making thogayal like chayote thogayal
  10. 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
  1. Use coconut oil for tempering and make it vegan
  2. Skip hing and make it gluten-free
  3. Use coconut for kootu
  4. Green chili or red Chilli can be used for spice 
  5. Besan flour can be used for thickening
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