Peerkangai (Ridged Gourd) Dhal

in Soups and Lentils

Recipe taken from Cook and see part -1.

Ridge gourd is a watery vegetable which is also known as Peerkangai  in Tamil , Turai in Hindi. This green and ridged vegetable is a coolant and is very filling . As its a very adaptable versatile  vegetable , it is used in many ways  in South Indian cuisine .

The following recipe can be served with rice and rotis . Choose tender green gourds for  cooking.

Ingredients

  • Ridged gourd 2 cups   (peeled and chopped medium size),
  • Red gram dal (Tuvar dal / Tuvaram paruppu) or green gram (Moong dal / Pasiparuppu) ½ cup cooked to soft,
  • Salt 1 teaspoon,
  • Oil 1 teaspoon,
  • Mustard ½ teaspoon,
  • Green chillies 2,
  • Coriander leaves chopped two tablespoon,
  • Asafoetida ¼ teaspoon,
  • Turmeric powder ¼ teaspoon.
  • Curry leaves few

Method

  1. Cook the ridged gourd, adding salt and turmeric powder till soft and tender.
  2. Add dal, curry leaves and asafoetida to the cooked gourd . Mix well.
  3. Season with mustard and green chillies. Garnish with coriander leaves.
  4. Serve.