Peerkangai Kootu: South Indian Ridge Gourd Curry
User Reviews
5
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Prep Time
7 mins
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Cook Time
30 mins
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Total Time
37 mins
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Servings
3
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Calories
328 kcal
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Course
Main Course
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Cuisine
Indian
Peerkangai Kootu: South Indian Ridge Gourd Curry
Description
Peerkangai Kootu blends peeled and chopped ridge gourd with split yellow moong dal cooked in turmeric and chili-infused water. The dal is soaked before cooking to soften it evenly. A spice blend ground from shredded coconut, roasted chana dal, toasted cumin seeds, and black peppercorns is stirred into the pot once the vegetables and dal are tender. The curry is then topped with tempering prepared by sizzling mustard seeds, urad dal, cumin seeds, asafoetida, dried chilies, fresh grated ginger, and curry leaves in coconut oil, which adds layers of flavor and fragrance.
This curry has a comforting, mild taste featuring the sweetness of ridge gourd balanced with warming spices and coconut. The texture is creamy with tender vegetable pieces, making it a nutritious side or main dish when served with rice or flatbreads.
Using a pressure cooker or Instant Pot speeds the cooking process, while careful soaking and rinsing of the dal prevent impurities and ensure even cooking. The tempering is sautéed until fragrant to maximize aroma without burning. Fresh cilantro garnish adds brightness before serving.
Ingredients
- peerkangai
- ¼ cup split yellow moong dal
- 1 ⅓ cups water
- ½ teaspoon turmeric powder
- 3 dried chilies Byadgi or Arbol
- 1 green chili minced, small
- 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 coconut either natural or refined are both fine, dried shredded
- 1 tablespoon chana dal roasted
- 1 teaspoon cumin seeds toasted
- ½ teaspoon black peppercorns
Tadka (seasoned oil topping):
- 3 tablespoons refined coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal optional, split
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida
- 2 dried chilies Byadgi or Arbol
- 2 teaspoons ginger grated fresh
- 10 curry leaves
- cilantro leaves fresh, to garnish
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.
Notes
- Soak the moong dal in clean water for 20 minutes to improve cooking and texture.
- Rinse soaked dal thoroughly under cold water to remove impurities before cooking.
- Cooking the dal and ridge gourd in a pressure cooker reduces cooking time and softens ingredients evenly.
- Prepare the coconut and spice powder during the dal's cooking time for efficiency.
- Heat the tempering oil until spices are fragrant but not burnt to preserve flavor balance.
- Garnish with fresh cilantro to add a subtle herbal note before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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