Curries have always been an integral part of Indian diet. They are tasty and easy to make, and you can have them with rice or chapati. And the best part is that there are so many variations of curry that you have tons of options available from which you’ll never get bored of. After trying bottle gourd curry, onion dry curry, mushroom curry, okra curry, and banana flower curry. Today I’ll be sharing one more recipe and that is Peerakangai kootu, also known as Peerkangai poricha kuzhambu, Beerakaya kootu (in Telugu), or Ridge gourd kootu (in English), is a simple side dish for rice that only requires one pot. This ridge gourd kootu pairs nicely with rice cooked in vatha kuzhambu or kara kuzhambu. However, we enjoy eating this poricha kootu by combining it with plain rice and ghee.
The consistency of this kootu is, therefore, a little thin. For rice, we frequently prepare peerkangai kuzhambu and ridge gourd skin chutney/thogayal. However, when I asked my MIL to teach me some new ridge gourd dishes, she recommended this quick poricha kulambu dish that can be made in a pressure cooker without any additional cooking procedures.
Friends, give this simple peerkangai poricha kuzhambu a try for a change. You’ll adore this without a doubt. A well-known trick is that when buying peerkangai, always check for bitterness. Bite a bit and see, then buy it. Instead of a gourd, even a snake gourd would be a good substitute.
Peerkangai kootu Recipe
- 1 Peerkangai/ridge gourd
- 1/2 tbsp moong or chana dal
- 1/4 tsp turmeric powder
- 1 tsp sambar powder
- 1 finely chopped tomato
- 1/4 cup grated coconut
- 1 tsp rice flour
- 1/4 tsp cumin seeds
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/4 tsp cumin seeds
- 1 large onion (finely chopped)
- Using a peeler, wash the ridge gourd and remove the skin. Slice into thick rounds after chopping. Set apart. Use enough water to cover the chana dal if you're using it in place of moong dal, and soak it for 30 minutes before cooking. No soaking is required for moong dal.
- In the pressure cooker's base, heat the coconut oil. Curry leaves, cumin, mustard, and urad dal should get all sizzle. Sauté onion until it becomes translucent. Toss in the tomato and cook until mushy.
- Add the chopped ridge gourd and cook for one minute. Salt, turmeric powder, sambar powder, moong dal, and other ingredients should be added. Add 1 cup of water while fast sautéing. Allow it to simmer on a low burner.
- Make a smooth paste by combining rice flour and coconut in the meantime. Boiling kootu in a pressure cooker should be mixed with coconut paste. Close the cooker and cook under pressure for one whistle while using a very low burner.
- Open the cooker. When the steam has been released, open the cooker. Check the kootu's consistency after thoroughly blending. Add a little water and properly combine if it is too thick. If it's too thin, boil it for a while until it becomes thick. Serve with rice.
- Add coriander leaves as a garnish and serve hot with rice or chapati.
- Sambar powder can be substituted with 1 teaspoon each of red chili powder and dhania powder for variety.
- Snake gourds and bottle gourds may both be used to create the same kootu.
- This kootu may be made using just moong dal. Along with toor dal or moong dal, channa dal can also be utilized. Simply add and crush the coconut without first sautéing it. If necessary, add a bit more dal. To avoid tomatoes would only be pleasant if you wanted to.
- – If your gravy is too thin, simmer it over a high temperature while stirring often until you get the proper consistency.
- For a few days, this Kootu remains fresh in the refrigerator. You should put leftovers in your refrigerator as soon as possible in an airtight container.
You should be aware of a few tips and tricks before making the curry. Depending on your preferences, adjust the quantity of the ingredients. Refrigerate the remaining Peerkangai kootu and use it for the next day. Please post a comment if you attempt this recipe.