Ridge Gourd / Peerkangai Koottu

I make Ridge Gourd / Peerkangai koottu quite often. I love the taste of peerkangai. I make bajji / koottu very often.

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Ridge Gourd / Peerkangai - 2 small / 1 large
Salt - To taste
Turmeric - a pinch
Moong / Masoor Dal - 2 tbsp

For Seasoning

Ghee - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding

Green Chillies - 4 / 5
Coconut - 5 tbsp
Cumin seeds - 1/2 tbsp

Procedure

1. Cut the edges, and chop the peerkangai finely.
2. Pressure cook the dal and set aside
3. Grind the items given under (For grinding) into a smooth paste.
4. Pressure cook the peerkangai with salt and turmeric powder.
5. To the cooked peerkangai, add the ground paste and the dal and some more water if required, to suit your consistency preference and allow to boil
6. Finally, heat ghee in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida
7. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.