Monday 27 January 2014

Ridge gourd Kootu/Peerkangai Kootu

Ridge gourd is a very tender and versatile vegetable referred to as luffa, turiya, turai, beerakai or dodka in several languages in India. It is a well-known and a very common vegetable in Asia, Africa and Arabian nations. Ridge gourd is loaded with dietary fiber, vitamin C, riboflavin, zinc, thiamine, iron, as well as magnesium. It is low in saturated fat and cholesterol and has excellent blood purifying properties. Check out other delicious kootu varieties here.

Here’s how to make Ridge gourd kootu with step by step photos…

Moong dal/Pasiparuppu
¾ cup
Ridge gourd/Peerkangai
3 no
1 finely chopped
1 finely chopped
Green chillies
3 slit length wise
Turmeric powder
¼ tsp
Sambar powder or Red chilli powder
½ tsp
One pinch
As needed
Grated Coconut
2 tbsp

For Tempering
1 tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Split urad dal
½ tsp
Dry red chillies
Curry leaves
Preparation time: 1o minutes                             Recipe Category: Lunch, Kootu Varieties 
Cooking time: 25 minutes                                    Recipe Cuisine: Tamil Nadu, South India
Wash and peel the ridge gourd. Save the peel to make ridge gourd peel thogaiyal/peerkangai thol thogaiyal.

Cut the ridge gourd to small cubes.

Wash the moong dal thoroughly for two to three times and drain the water. Add the moong dal to the pressure cooker along with the onions, green chillies, tomatoes, asafoetida water [2 cups] and pressure cook for three whistles.

After the steam releases open the lid and mash the dal really well.

Heat oil in a pan, splutter mustard seeds, then add cumin seeds, urad dal, dry red chillies, curry leaves and fry for about a minute.

Now add the cut ridge gourd/peerkangai, salt to the pan and sauté well. Sprinkle very little water and cook the ridge gourd. Since the ridge gourd is a very soft vegetable, it will cook really fast.

Add the cooked dal, sambar powder, turmeric powder and mix really well. Add required water at this point to adjust the consistency of the kootu.

Let it boil for about 4 – 5 minutes. Finally sprinkle the grated coconut to the kootu, stir it well and switch off the stove.

Delicious, healthy and comforting Peerkangai/Ridge gourd Kootu is ready to be served.

Serve it hot with white rice and ghee or as side dish for rotis, chapathis or dosas.

Do not pressure cook the ridge gourd/peerkangai, it will become so mushy and you will not be able find the vegetable in the kootu at all.

I have added grated coconut which is totally optional, but I love to add them finally to the kootu to make it tastier.

Other Kootu Varities that might be of your interest
Beetroot Kootu [Chana dal]
Chow Chow Kootu
Cabbage Kootu/Muttaigose Kootu
Vazhaipoo Kootu/Banana Flower Kootu
Surakkai Kootu/Bottle Gourd Kootu
Pudalangai Kootu/Snake Gourd Kootu
Peerkangkai Kootu/Ridge Gourd Kootu
Carrot & Tomato Kootu

Thank you all for visiting my blog, please come back again for more healthy, delicious and traditional dishes of Tamil Nadu.

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Until then I am signing off…


  1. I do peerkkangai koottu with coconut, never without coconut! This version is interesting...will try it! Thank you!

  2. Its in my try list.u have made it so well dear.will try ur version :)

  3. I am Thinking to diet, this recipe is just perfect
    Keep in touch

  4. very healthy and delicious Kootu!!

  5. i make it same way.. bt i dont add tomato.. looks too good.. healthy and comfort food.. today i made kadalaiparuppu vazhakkai kootu.. :)

  6. You knocked me out with another delicious dish, our all time fav.

  7. healthy bowl akka.. I also used to make for chapati...:)

  8. very healthy kootu. nice one for chapatis

  9. Protein rich Kootu. You inspired me to try ridge gourd Recipes. I have not tried recipes with that.

  10. Delicious ridge gourd kootu love it.

  11. I would definitely get ridge gourd today from our indian store.. This variety was never know to me...can't wait to try it

  12. very nice priya :)

  13. Thank you all friends for your wonderful and encouraging comments...


Hello everybody,
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Priya Anandakumar