Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Peerkangaai Kootu | RidgeGourd and Red Lentil Curry | Side-dish for Rice

Peerkangaai Kootu

Peerkangaai Kootu

Serves: 3

Ingredients : (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Red Lentil  – 1/2 cup (Soaked for atleast 2 hrs)
  • Chopped RidgeGourd –  2 cups
  • Turmeric powder – 1/4 tsp
  • Finely chopped cilantro – 1 tbsp
  • Thai Green Chilly – 1 (Slit)
  • Lime juice – 1 tsp
  • Salt – To taste

To dry roast and grind:

  • Poppy seeds – 1/2 tsp
  • Cumin seeds – 3/4 tsp
  • Channa Dhal – 1 tbsp
  • Shredded coconut – 2 tbsp
  • Curry Leaves – 6

For Seasoning:

  • Ghee – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Asafoetida – a pinch

Get Started:

  • In a sauce pan, add ridge gourd, red lentils, turmeric, green chilly, 3 cups of water and let it come to a boil in medium flame.
  • Reduce the flame to low and cook it covered till the dhal turns slightly mushy.
  • Then add the masala powder, salt, little water(if needed) and let it cook in low-medium flame for 5 mins.
  • Temper the items given under “For seasoning” and add it to the curry.
  • Remove from flame and garnish it with cilantro.
  • Add lime juice before serving.

Healthy and tasty Peerkangaai Kootu is ready!

Enjoy it as a side-dish for Variety rice or Plain rice.

Note:

  • RidgeGourd is cooling in nature and hence Pitta pacifying.
  • Red Lentil is tridoshic (for vata in moderation).

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