Peerkangai Kootu / Ridge gourd curry

There are certain dishes for which you don’t need to tell  your mind to plan , size, and execute. All that you may have to say to yourself is that ‘I am making kootu for lunch’. The execution is almost effortless and flows like a river that knows the destination. That is the power of the ‘force of habit’ .

Peerkangai kootu / Ridge gourd curry

The days I pack a variety rice for lunch, the side dish is kootu because I believe it balances the lack of protein in the rice.  The vegetable today in the menu is peerkangai / ridge gourd. The vegetable goes very well nutty gram dall /kadalai paruppu.  The key is to cook the dall  till it is soft and breaks when pressed.


Ridge gourd – One number

Onion – 1 big sized

Tomato – 1 medium sized

Cooked gram dall – 2 cups

Ingredients - Ridge gourd curry


For tadka

Vadagam – 1 tablespoon

Curry leaves.

Garlic – 3 big cloves (malai poondu)

Chilli powder- 1 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Salt – 1 teaspoon ( adjust to taste)

Oil – 1 tablespoon

Ingredients - Ridge gourd curry


Pressure cook the dall till it is soft and well done. Skin and dice the ridge gourd. Chop onion and tomato. Mince garlic.  Heat oil in a kadai , sputter vadagam (if not , you can substitute with mustard and urad dall). Throw in the curry leaves , garlic . Add onions , let till cook until it is  translucent , add tomato and cook till it is smushy. Add the chilli, turmeric, salt and the gourd . Simmer till the raw smell of the chilli powder fades away . Add the dall and pour the water in which dall is cooked. Simmer till the spice marries well with the dall. Adjust salt to taste .


Peerkangai kootu/ Ridge gourd curry

Garnish with cilantro and enjoy  with rice /chapati /Phulka!

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