Peerkangai kootu recipe, ridge gourd kootu

Peerkangai kootu recipe, ridge gourd kootu. A healthy and tasty south indian kootu made with peerkangai or ridge gourd, moong dal and ground coconut.

Course Main Course
Cuisine South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Nithya Govindarajan


  • 1 cup Peerkangai, ridge gourd
  • 1/4 cup Moong dal, pasi paruppu
  • 1 tbsp Channa dal, kadalai paruppu
  • Salt as required

To grind

  • 1/4 tsp Turmeric powder
  • 4 Red chillies, kanja milagai
  • 1 tbsp Coconut grated
  • 1/4 tsp Cumin seeds, jeeragam
  • 5 leaves Curry leaves

To season

  • 1/4 tsp Oil
  • 1/4 tsp Urad dal, ulutham paruppu
  • 1 sprig Curry leaves


  1. Grind coconut, red chillies, turmeric powder, cumin seeds and curry leaves coarsely. Set aside.
  2. Pressure cook both channa dal and moong dal for three whistles. Once the pressure releases, open the cooker and mash the dal. Boil peerkangai in 2 cups of water.

  3. Once peerkangai turns soft, add peerkangai and salt to the mashed dal. Mix well. If you think dal is too thick, add little water.

  4. Add the ground mixture to the dal and mix well.

  5. Heat oil and then let mustard seeds splutter. Then add urad dal and curry leaves. Finally, add the seasoning to the kootu. Give a quick stir and switch off.

  6. Now, peerkangai kootu or ridge gourd kootu is ready! Serve hot with steamed rice and spicy poriyal.