Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Lunch

Peerkangai Kootu (Ridge Gourd Lentil Curry)

Ridge gourd cooked with split moong dal in a freshly ground coconut-cumin-pepper paste — a light, nutritious semi-dry kootu that is a staple in Tamil lunch boxes. The ridge gourd's mild sweetness pairs beautifully with the coconut and dal base.

🧺 Ingredients

• 400 g ridge gourd (peerkangai), peeled (peel the ridges with a vegetable peeler), cut into 1.5 cm cubes
• ½ cup moong dal (pasi paruppu), washed
• ¼ tsp turmeric powder
• ¾ tsp salt
• ½ cup fresh grated coconut
• 1 tsp cumin seeds
• 1 tsp black pepper, whole
• 1–2 green chillies
• 2 tbsp water
• 2 tsp coconut oil
• 1 tsp mustard seeds
• ½ tsp urad dal
• 1 dried red chilli
• 2 sprigs curry leaves
• Ridge gourd releases significant water during cooking — hence only 1.5 cups water in the pressure cooker (rather than the usual 2 cups for other gourds).

👩‍🍳 How to make Peerkangai Kootu

1. Grind coconut paste (no heat): Grind grated coconut, cumin seeds, black pepper, and green chillies with 2 tbsp water to a slightly coarse paste.
2. Combine and cook (medium heat): Open the pressure cooker. If there's excess water, cook uncovered on medium for 3–4 minutes to reduce. Add the coconut paste. Mix thoroughly. Cook on medium for 5–6 minutes, stirring every 2 minutes, until the raw coconut smell is gone, the kootu has thickened to semi-dry consistency, and oil begins to appear at the edges.
3. Prepare tempering (high heat): Heat coconut oil in a small tempering pan. Add mustard seeds — crackle fully. Add urad dal (10 seconds, golden). Add red chilli and curry leaves (15 seconds, leaves crisp). Pour over the kootu. Mix.
4. Taste and serve: Adjust salt. The kootu should be semi-dry — spoonable but not a liquid curry. Pairs perfectly with plain rice, milagu rasam, and a side of papad.

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