About The Recipe:

Peerkangai Kootu | Ridge Gourd Kootu Recipe In A Easy Pressure Cooking Method - Kootu is one of my favorite dish. We usually make kootu once in a week. It contains less oil and very easy to make in pressure cooking method. Now lets see how to make this peerkangai kootu with simple ingredients, step by step image and instructions. Follow the recipe as below...

YouTube - Peerkangai Pasi Paruppu Kootu

Recipe : Peerkangai Kootu | Easy Ridge Gourd Kootu Pressure Cooking Method Prep Time: 40 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Kootu Serves: 4 persons

Ingredients :

Pasi Paruppu - 1\4 cup

Turmeric Powder - 1\4 tsp

Coconut - 2 tbsp

Green Chili - 2 no

Cumin Seeds - 1 tsp

Oil - 1 tbsp

Mustard Seeds - 1\4 tsp

Urad Dal - 1\4 tsp

Asafoetida - 1\4 tsp

Curry Leaves - 1 stk

Onion - 1 no (finely chopped)

Tomato - 1 no (chopped)

Peerkangai - 1 no (skin removed, 1\2 inch chopped)

Water - 1 cup

Salt To Taste.

Method :

Wash and soak the pasi paruppu for about thirty minutes. Pressure cook the soaked pasi paruppu with turmeric powder and one cup of water for 1 whistle over high flame and two to three minutes over simmer. When all the steam has released, open the pan and keep aside.

Grind the coconut, green chili and cumin seeds into paste with required water and keep aside.

To make the peerkangai kootu, heat the oil in a pressure cooker pan, temper the mustard seeds and urad dal, after splutter add the asafoetida and curry leaves, mix well for few seconds.

Add the onion and saute until turns slightly golden colour. Add the tomato and saute until soft.

Add the peerkangai, saute for one minute. Add the ground coconut paste mixture, one cup of water, cooked pasi paruppu and required salt, mix well altogether.

Cover and cook for one whistle over high flame and three to four minutes over simmer. When all the steam has released, open the pan, mix well and the peerkangai kootu is ready.

Notes: Always open the pressure cooker pan, after the steam released fully.

Step By Step Images:

Preparations, first wash and soak the pasi paruppu for about 30 minutes. Pressure cook the soaked pasi paruppu with turmeric powder and one cup of water for 1 whistle over high flame and two to three minutes over simmer. When all the steam has released, open the pan and keep aside.

Then grind the coconut, green chili and cumin seeds into paste with required water and keep aside.

To make the peerkangai kootu, heat the oil in a pressure cooker pan, temper the mustard seeds and urad dal, after splutter add the asafoetida and curry leaves, mix well for few seconds. Then add the onion and saute until the onion turns slightly golden colour or translucent.

Add the tomato and cook until soft. Add the peerkangai and saute for one minute.

Add the ground coconut paste mixture and one cup of water, mix well.

Add the cooked pasi paruppu and required salt, mix well altogether. Cover and cook for one whistle over high flame and three to four minutes over simmer. When all the steam has released, open the pan, mix well and the peerkangai kootu is ready. Serve hot.

Serving Suggestion: Serve the peerkangai kootu with pickle and sepang kizhangu varuval. Page: Collection Of Kootu Recipes. Variation: Similarly you can try with the pudalangai and sorakkai. If you like this recipe: You will like this peerkangai poriyal recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais