Saturday, October 18, 2014

RIDGE GOURD PEPPER KOOTU

RIDGE GOURD PEPPER KOOTU

As you know, Ridge Gourd, (Turai in Hindi, Gossale in Konkani, and Heerekai in Kannada) is commonly available in India. It has benefits to health and I make dishes out of this vegetable from time to time. An interesting dish is the Ridge Gourd Peel Chutney.

A "kootu" is a type of dish made of lentils and vegetables popular in Tamil cuisine and is usually of semi-solid consistency. This recipe is adapted from Ridge Gourd Pepper Kootu by Kamala's Corner.




Ingredients:
  • Ridge Gourds, of medium-size, 2-3
  • Green Gram Dal, (Split Moong Dal), 1/4 cup
  • Turmeric Powder, 1 pinch 
  • Salt, to taste
  • Red Chillies,2
  • Coriander Seeds, 1 tsp
  • Bengal Gram Dal, (Channa Dal), 2 tsp
  • Black Pepper, 1 tsp
  • Cumin Seeds (Jeera), 1/2 tsp
  • Coconut Gratings, 2 tbsp
  • Oil, 1 tsp
For Seasoning:
  • Oil, 1 tsp 
  • Mustard, 1/2 tsp
  • Asafoetida Powder, a pinch
  • Curry leaves, a few
  • Sambar Onion, 2
Method:

Wash, clean and peel the ridge gourds 
Cut the ridge gourds into small pieces
In a vessel, cook the green gram dal together with a pinch of turmeric powder till it becomes soft. Keep aside.
Add turmeric powder and salt to the ridge gourd pieces and cook them covered till they become soft
Take care not to overcook them
In a kadhai, put 1 tsp of oil and when it is hot, add red chillies, coriander seeds, Bengal Gram dal, pepper and jeera. Fry them for a few seconds.
Next add the coconut gratings and fry for few more seconds
Remove this from the kadhai and allow it to cool
In a mixer, grind this to a fine paste with very little water
When the ridge gourd is cooked, add the ground paste and the cooked dal with a little water
Mix well and allow this to boil for a few minutes on low heat
Finally, season by heating oil in a kadhai, when it gets hot add mustard seeds and when they splutter, add asafoetida powder, curry leaves and chopped onion
Pour the seasoning into the kootu and mix well
Serve hot as a side dish