Peerkangai/Ridge gourd(Chinese okra) Poricha Kootu

For the final day of Blogging Marathon#28,made a simple and flavorful kootu which is often made in our households.
 As this kootu is very light and healthy,it is given a the time of postpartum period.The same recipe can be followed for veggies such as snake gourd,broad beans,French beans,egg plant. Now off to the recipe.............................

Ingredients

Ingredient	Quantity
Rigde gourd/peerkangai	2(chopped )
Moong dhal/paasiparuppu	1/3cup
Onion/vengayam	1(small size)
Turmeric powder/manjal podi	1/4tsp
Salt	1tsp
Oil	2tsp

To roast and grind 

Ingredient	Quantity
Coconut(grated)	1/4cup
Channa dhal/kadalaparuppu	1tsp
Coriander seeds/varakothamalli	1tsp
Cumin seeds/jeergam	1/4tsp
Pepper corns/milagu	1/8tsp
Red chilly/varamilagai	2nos.

For the tempering

Ingredient	Quantity
Mustard seed/kadugu	1/2tsp
Urad dhal/uluthamparuppu	1/2tsp
Red chilly(broken)	1
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	5 leaves

Method

• Cook the dhal in the pressure cooker for 2 whistles or till it becomes soft and mushy.
• Heat a tsp of oil in a pan and roast the ingredients to a golden color and a nice aroma comes out.After cooling grind it to a fine paste and keep it aside.
• In a pan add the chopped ridge gourd and onion,add the turmeric powder,salt.Sprinkle enough water and cook it covered.
• Add the cooked dhal and the ground paste,cook it till the raw smell goes off.
• In a small pan heat the remaining oil do the tempering and add it,mix it well.
• Kootu is ready.
• Serve it with white rice and pappad.

Enjoy............................................................

• This kootu can be made with toor dhal also,but tastes good with the moong dhal.
• Peel the harder part of the skin in the ridge gourd,I keep it with the soft skin.

Check out my fellow bloggers in Blogging Marathon#28.

Posted in: Blogging Marathon,Vegetable Poriyal/Fry/Kottu