Peerkangai Kootu: South Indian Ridge Gourd Curry

Name: Peerkangai Kootu: South Indian Ridge Gourd Curry
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 3 serving
Ingredients: Peerkangai; ¼ cup yellow split moong dal; 1 ⅓ cups water; ½ teaspoon turmeric powder; 3 dried chilies; 1 small green chili; 3.5 cups ridge gourd peeled and chopped; 1 teaspoon sugar; 1 teaspoon salt; ⅓ cup dried shredded coconut; 1 tablespoon roasted chana dal; 1 teaspoon toasted cumin seeds; ½ teaspoon black peppercorns; 3 tablespoons refined coconut oil; ½ teaspoon mustard seeds; ½ teaspoon split urad dal; 1 teaspoon cumin seeds; ¼ teaspoon asafetida; 2 dried chilies; 2 teaspoons grated fresh ginger; 10 curry leaves; Fresh cilantro leaves to garnish

User Reviews

5.0

12 reviews

Excellent

Prep Time
7 mins
Cook Time
7 mins
Total Time
37 mins
Servings
3
Calories
328 kcal
Course
Main Course
Cuisine
Indian

Peerkangai Kootu: South Indian Ridge Gourd Curry

Joelle Ward

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Cook up a delicious and healthy dish with this classic Tamil recipe for Peerkangai Kootu. Made with urad dal and ridge gourd in a light and creamy coconut-based gravy, and topped with a curry leaf tadka, this vegan and gluten-free South Indian dish is sure to make your taste buds do the happy dance.

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Ingredients

Servings

Peerkangai
¼ cup yellow split moong dal
1 ⅓ cups water
½ teaspoon turmeric powder
3 dried chilies Byadgi or Arbol
1 small green chili minced
3.5 cups ridge gourd peeled and chopped
1 teaspoon sugar jaggery, coconut sugar, or evaporated cane juice
1 teaspoon salt

To grind:

⅓ cup dried shredded coconut either natural or refined are both fine
1 tablespoon roasted chana dal
1 teaspoon toasted cumin seeds
½ teaspoon black peppercorns

Tadka (seasoned oil topping):

3 tablespoons refined coconut oil
½ teaspoon mustard seeds
½ teaspoon split urad dal optional
1 teaspoon cumin seeds
¼ teaspoon asafetida
2 dried chilies Byadgi or Arbol
2 teaspoons grated fresh ginger
10 curry leaves
Fresh cilantro leaves to garnish

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Instructions

Soak the moong dal in clean water for 20 minutes.
After soaking, drain and rinse the dal in a mesh strainer under cold running water to remove any impurities.
Spread the dal on a baking pan and carefully check for any pebbles or foreign matter.
Put the moong dal, water, turmeric, dried chilies, and fresh minced chili in a pot and bring it to a boil over high heat. Once boiling, continue to cook for 6 minutes to start softening the dal.
Add chopped ridge gourd, sugar, and salt to the pot. Cover the pot and lower the flame to a simmer. Add additional water if it is running low. Cook for 10-15 minutes until the peekangai and dal are soft.
While the dal is cooking, use a spice grinder or blender to grind coconut, chana dal, cumin, and peppercorns into powder.
Once the contents of the pot are soft, stir in the ground spices.
Prepare the tadka in a separate pot. Heat coconut oil in a saucepan over medium heat. After 60 seconds, add mustard seeds, urad dal, cumin seeds, asafoetida, dried chilies, ginger, and curry leaves. Lower the flame to low, and allow the spices and dal to slowly release their flavors into the hot oil for ten minutes.
To serve, transfer the kootu to an attractive serving bowl and spoon the tadka on top. Garnish with fresh cilantro leaves.

Equipments used:

Notes

Soak the moong dal in clean water for 20 minutes as directed.
Soak the moong dal in clean water for 20 minutes as directed.
Drain and rinse the soaked dal under cold running water.
Drain and rinse the soaked dal under cold running water.
Place the dal in the Instant Pot along with the chopped ridge gourd, turmeric, dried chilies, sugar, salt, and water.
Place the dal in the Instant Pot along with the chopped ridge gourd, turmeric, dried chilies, sugar, salt, and water.
Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
While the dal and peerkangai are cooking, grind coconut, chana dal, cumin, and peppercorns in a spice grinder or blender to prepare the spice powder.
While the dal and peerkangai are cooking, grind coconut, chana dal, cumin, and peppercorns in a spice grinder or blender to prepare the spice powder.
When the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then release any remaining pressure manually.
When the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then release any remaining pressure manually.
Open the lid and stir in the ground spices.
Open the lid and stir in the ground spices.
Heat coconut oil in a separate saucepan over medium heat.
Heat coconut oil in a separate saucepan over medium heat.
Add the mustard seeds, urad dal, cumin seeds, asafoetida, dried chilies, ginger, and curry leaves to prepare the tadka, and sauté for a few minutes until fragrant.
Add the mustard seeds, urad dal, cumin seeds, asafoetida, dried chilies, ginger, and curry leaves to prepare the tadka, and sauté for a few minutes until fragrant.
Place the Peerkangai Kootu in an attractive serving dish, spoon the tadka on top, and garnish with fresh cilantro leaves.
Place the Peerkangai Kootu in an attractive serving dish, spoon the tadka on top, and garnish with fresh cilantro leaves.
Soak the moong dal in clean water for 20 minutes. Drain and rinse the soaked dal under cold running water.
Soak the moong dal in clean water for 20 minutes. Drain and rinse the soaked dal under cold running water.
In a pressure cooker, add the moong dal, chopped ridge gourd, turmeric, dried chilies, sugar, salt, and water.
In a pressure cooker, add the moong dal, chopped ridge gourd, turmeric, dried chilies, sugar, salt, and water.
Close the pressure cooker lid and cook on high heat until the first whistle.
Close the pressure cooker lid and cook on high heat until the first whistle.
Reduce the heat and let it cook for another 6-8 minutes or until the dal and ridge gourd are completely soft.
Reduce the heat and let it cook for another 6-8 minutes or until the dal and ridge gourd are completely soft.
Meanwhile, prepare the spice powder by grinding coconut, chana dal, cumin, and peppercorns in a spice grinder or blender.
Meanwhile, prepare the spice powder by grinding coconut, chana dal, cumin, and peppercorns in a spice grinder or blender.
When the dal and ridge gourd are cooked, stir in the ground spices.
When the dal and ridge gourd are cooked, stir in the ground spices.
In a separate pan, prepare the tadka by heating coconut oil, adding mustard seeds, urad dal, cumin seeds, asafoetida, dried chilies, ginger, and curry leaves, and sautéing for a few minutes until fragrant.
In a separate pan, prepare the tadka by heating coconut oil, adding mustard seeds, urad dal, cumin seeds, asafoetida, dried chilies, ginger, and curry leaves, and sautéing for a few minutes until fragrant.
Place the Peerkangai Kootu in an attractive serving dish, spoon the tadka on top, and garnish with fresh cilantro leaves.
Place the Peerkangai Kootu in an attractive serving dish, spoon the tadka on top, and garnish with fresh cilantro leaves.

Nutrition Information

Show Details

Calories 328kcal (16%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 18g (90%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Sodium 800mg (33%) Potassium 241mg (7%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 393IU (8%) Vitamin C 81mg (90%) Calcium 98mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 328 kcal

% Daily Value*

Calories	328kcal	16%
Carbohydrates	29g	10%
Protein	8g	16%
Fat	21g	32%
Saturated Fat	18g	90%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Sodium	800mg	33%
Potassium	241mg	5%
Fiber	6g	24%
Sugar	3g	6%
Vitamin A	393IU	8%
Vitamin C	81mg	90%
Calcium	98mg	10%
Iron	3mg	17%