Peerkangai Kootu | Indian Curry Recipes

For a fulfilling weekend meal the other day, I made this kootu with Milagu Kulambu and Peerkangai Thogayal to go with rice. An easy to put together kootu, makes even the pickiest of eaters to enjoy. Trust me, any vine vegetable cooked with dhal will be super tasty, like my Pumpkin kootu or Suraikai kootu.

Ingredients:
Serves - 3-4
Recipe from here
Peerkangai / Ridge Gourd- peeled and chopped - 2 cups
Moong dhal - 1/4 cup - cooked with turmeric and salt
Coconut - 1 tsp
Urad dhal - 1 tbsp
Red chilli - 3
Cumin seeds - 1/2 tsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few

Method:
Dry roast urad dhal, red chillies, cumin seeds until a nice aroma emanates. Add the grated coconut, mix and remove from heat. Allow to cool and grind to a smooth paste adding water. Cook moong dhal with a pinch of salt and turmeric powder until done but not overly mashed. Add chopped peerkangai to boiling water and cook covered in medium heat until the vegetables are cooked to tender. Add the cooked moong dhal and the ground paste. Adjust salt and continue to cook in medium heat until the flavours meld. Heat oil in a small kadai and temper the mustard seeds and curry leaves. Pour over the kootu and serve hot with any spicy kulambu and rice. This is a great combo for chapathis too.