Peerkangai Kootu is a common side dish with Rice and Dal, Sambar etc. Ridge Gourd is rich in dietary fiber and also has many vital nutrients. It helps in weight control.
To cook Dal:
Pink Lentil (Masoor Dal) – ¼ cup
Tomato – 1 (finely chopped)
Green Chillies – 2 (chopped)
Water – 1 cup
Ridge Gourd – 500 Gms
Oil – 2 tbsp
Mustard Seeds – ¾ tsp
Urad Dal – ¾ tsp
Cumin Seeds – 1 tsp
Red Chillies – 2 (broken)
Curry Leaves – from 1 twig
Turmeric Powder – 1 pinch
Red Chilli Powder – ¼ tsp
Salt to taste
Grated Coconut – 2 tbsp (optional)
Peel the skin of the Ridge Gourd by scraping. No need to skin completely. Just scratch the skin. (If the skin is hard, then you have to peel the skin completely).Wash the gourds clean.
Cut them into medium sized pieces and keep aside.
Pressure cook the Masoor Dal along with Green Chillies, Tomato and 1 cup of water till the Dal turns soft. Mash the Dal lightly with the ladle when it is still warm. Keep aside.
Heat the Oil in a pan. Add Mustard and Cumin Seeds. When they splutter, add Urad Dal and Red Chillies. Stir fry for few seconds. Add Curry leaves and Asafoetida. Stir them.
Add the chopped Ridge Gourd and sauté for few minutes. Add ¼ cup of water, Salt and Turmeric Powder. Cook till soft.
Add mashed and cooked Dal and Chilli powder.
Mix and simmer for 3 to 4 minutes in low to medium flame. Add the grated Coconut.
Mix and cook for a minute. The Peerkangai Kootu is ready
You can add this to the hot steamed Rice with a spoon of Ghee. It would taste great. The rice does not need any other thing like Sambar, Rasam etc. Make the Kootu little thin (by adding a little more water while cooking) if you want to mix with rice and eat.