Peerkangai Poricha Kootu | Ridge Gourd Kootu
Peerkangai Poricha Kootu is a delicious and Vegan kootu / stew made with Peerkangai / chinese okra and Moong dal and freshly ground spices. A perfect dish with steaming hot rice.
- 2 Peerkangai / Ridge gourd / Chinese Okra Peeled and chopped
- ⅓ cup Moong dal / payatham paruppu
- ½ tsp Turmeric powder
- 1 tsp Jaggery
- to taste Salt
TO FRY AND GRIND –
- 1 tbsp Urad dal / Ullutham paruppu
- 3 Red chilies
- ½ tsp Black pepper
- 1 tsp Cumin seeds
- ¼ cup Coconut grated
- 1 tsp Oil
TO SEASON –
- 2 tsp Coconut oil or any preferred oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal / Ullutham paruppu
- few Curry leaves
- ⅛ tsp Asafetida
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.
Calories: 146kcal | Carbohydrates: 18g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Sodium: 10mg | Potassium: 136mg | Fiber: 4g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 49mg | Calcium: 16mg | Iron: 2mg