Peerkangai/Ridgegourd Kootu with Kaarmani Kaara Kuzhambhu

Starting the 3rd week of blogging marathon with combo dishes as theme.There are so many Indian  dishes served in a combo to balance the taste as well as the nutritive value.

One such classical dish is kootu,a lentil based dish served along with a tamarind based spicy dish,kaara kuzhambhu or puli kuzhambhu along with rice..As the kuzhambhu doesn't have lentils,normally a dish with lentil is paired to balance the nutritive value.In most of the household either kottu or a lentil dip,thogayal is accompanied with the spicy kuzhambhu along with a dash of ghee.

Coming to the recipe,its made in no time as pressure cooker is used for the entire process.Its a perfect dish to make in a hurry.this kootu can be served as such with white rice also.in that case a spicy fry is accompanied.

                                                                      

                                                            

                                                Peerkangai/Ridgegourd Kootu

---

                                                                  

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15minutes

   Serves ~ 3

   

  Ingredients

Ingredient	Quantity
Ridge gourd /peerkangai	3 cups(chopped)
Channa dhal/kadala paruppu	3 tbs
Moong dhal/paasiparuppu	3 tbs
Green chilly/pachamilagai	2(slit lengthy)
Salt	3/4 tsp
Oil	2 tsp
Curry leaves/karivepillai	few leaves

  To grind to a fine paste

Ingredient	Quantity
Dried red chilly/varmilagai	1
Coconut(grated)	2 tbs
Cumin seeds/jeergam	1 tsp

   For the tempering

  

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	1 tsp
Asafoetida/perungayam	a pinch
Dried red chilly/varamilagai	1(broken)

  Method

• Grind the given ingredients to a fine paste and keep it aside.

• Cook the channa dhal and moong dhal in a pressure cooker for 2 whistles along with 1/2 cup of water.It should not turn mushy but needs to cook until soft.

• To the cooked dhal add the chopped ridgegourd and green chilly.To this add 1/4 cup of water.Close the the pan with the lid and pressure cook it for a whistle.

• Once the pressure subsides,remove the lid and add the ground paste. and let it cook for 3 minutes or till the raw smell disappears.

• Do the tempering in a pan and add it to the kootu and mix it well.Put off the flame.

• Serve it with white rice and kuzhambu

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

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