Peerkangai Poricha Kootu (Ridge Gourd / Turai)

Peerkangai is one of those vegetables I always see in the Indian store but never buy.   It just looks like it would be time consuming to prepare. 

Last week, I caved in and decided to buy it – and I am glad I did.  The texture of the vegetable is great for kootu.  It tastes even better than soraikkai (lauki – bottle gourd).   My mom also makes a thogayal (chutney) with the peel.  I have to try that out sometime.

Poricha kootu is a staple in most Tamil homes.  We used to have it regularly.  It is also festive enough to be served as part of a wedding feast.  This kootu can be made with so many different vegetables (all type of gourds or pumpkins work well) or a mixture of vegetables.  Most often people eat this with rice, but my uncle, who was trying to cut down on rice, used to have this with phulkas.

Here is what you need:

• 1 cup moong dal
• 2 ridge gourds/peerkangai/turai
• salt to taste
• ¼ tsp. turmeric powder

For the masala:

• 1 tsp. oil
• 2 tsp. cumin seeds
• 3 – 4 red chilies
• 3 tsp. urad dal
• 1 tsp. black peppercorns
• ¼ cup grated coconut

For tempering:

• 2 tsp. oil
• 1 tsp. mustard seeds
• 1tsp. cumin seeds
• ¼ tsp. hing (asafetida)
• 1 tsp. split urad dal
• 2 red chilies
• few curry leaves

 

 Here is how I made it:

1. Rinse the moong dal, add enough water and cook in a pressure cooker till done (about 10 minutes on low after the first whistle)
2. While the dal is cooking, peel the ridge gourd.  Cut it lengthwise in half. Remove the pulp and seeds and dice it.
3. Add enough water and place this in a pot.  Cook on medium heat for about 10 minutes..
4. In a small saucepan, heat a little oil.  Add the cumin seeds, red chilies, urad dal, and black peppercorns.  Fry on medium heat till the chilies change color.  Turn off the heat and let this cool.
5. Add the coconut to the fried ingredients and grind to a smooth paste with a little bit of water.  Set aside.
6. Drain most of the water out from the ridge gourd.  Add the cooked dal, salt, and turmeric.  Bring this to a boil.
7. Add the ground masala paste and simmer for about five more minutes.
8. Heat oil for tempering in a small saucepan.  Add mustard seeds, jeera, urad dal, and red chilies.
9. When the mustard seeds sputter, turn off the heat, add curry leaves, and pour this over the kootu.

 Serve with rice or rotis.