Ridge Gourd / Peerkangai – cooked along with Dal, tastes yummy for rice & chapathi.
Servings: 4 Persons
Ridge Gourd – ¾kg (Chopped)
Moong Dhal – ¼ cup (Manjal Udaitha Paasi Paruppu)
Thoor Dhal – ¼ cup (Thuvaram Paruppu)
Green Chillies – 4 nos
Onion – 1no – Chopped
Tomato – 1no – Chopped
Mustard – ¼tsp
Turmeric powder – ¼tsp
Curry Leaves – 1 sprig
Coriander leaves – 1 Sprig, Chopped
Asafoetida – 2 pinches
Salt – to taste
Oil – 1tsp
Ghee – 1tsp (Optional)
Peel off skins of ridge gourd; (you can use the skin to prepare Chutney, click here for recipe)
Pressure cook Dhal, keep aside.
Heat oil in a pan, add mustard, wait till it crackers. Add Curry leaves & Onion, Saute for a minute in medium flame.
Add vegetable, Tomato, Green Chillies, Asafoetida with water & turmeric powder, cook for 10 minutes, close with a lid.
Add the dhal to the vegetable, add Coriander leaves & mix salt. Cook for another 5 minutes.
Dole out hot yummy Peerkan Kootu with hot rice or with Chapathi. Add ghee before serving, if you like to.