Cooking time – 30 minutes
Difficulty level – easy
- Peerkangai / Ridge gourd / Chinese Okra – 2
- Moong dal / payatham paruppu – 1/3 cup
- Turmeric powder – ½ tsp
- Jaggery – 1 tsp
- Salt – to taste
To fry and grind –
- Urad dal / Ullutham paruppu – 1 tbsp
- Red chilies – 2 or 3
- Black pepper – ½ tsp
- Cumin seeds – 1 tsp
- Coconut (grated) – ¼ cup
- Oil – 1 tsp
To season –
- Coconut oil (or any preferred oil) – 2 tsp
- Mustard seeds – ½ tsp
- Urad dal / Ullutham paruppu – 1 tsp
- Curry leaves –few
- Asafetida – 1/8th tsp
Procedure to make Peerkangai Poricha Kootu –
- Wash and peel the vegetable. Chop it into ½ inch cubes and place it in a pan. Add washed moong dal to the pan along with the turmeric powder and add enough water to cover the vegetable.
- Cook until the vegetable and the dal is well cooked. You could do this in a pressure cooker as well, but it does not take long on stove top. Add salt when the vegetable is almost cooked. It delays the cooking when the salt is added in the beginning.
- Meantime, in a small pan heat 1 tsp of oil and fry the urad dal, red chilies, pepper and cumin seeds until aromatic and light brown. Add the coconut and fry for few seconds. Let the mixture cool down and then grind it adding little water.
- Once the vegetable and the dal have cooked, add this ground mixture and mix well. Also add the jaggery and let it come to a boil. Simmer for 3-4 minutes or until the kootu has thickened to the required consistency.
- Season with the ingredients listed above and add it to the kootu. I like to use coconut oil because of its flavor, but you could use any oil.
- Serve the peerkangai poricha kootu hot with paruppu saadham.
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