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Peerkangai/Ridgegourd Kootu with Kaarmani Kaara Kuzhambhu



Starting the 3rd week of blogging marathon with combo dishes as theme.There are so many Indian  dishes served in a combo to balance the taste as well as the nutritive value.

One such classical dish is kootu,a lentil based dish served along with a tamarind based spicy dish,kaara kuzhambhu or puli kuzhambhu along with rice..As the kuzhambhu doesn't have lentils,normally a dish with lentil is paired to balance the nutritive value.In most of the household either kottu or a lentil dip,thogayal is accompanied with the spicy kuzhambhu along with a dash of ghee.

Coming to the recipe,its made in no time as pressure cooker is used for the entire process.Its a perfect dish to make in a hurry.this kootu can be served as such with white rice also.in that case a spicy fry is accompanied.





                                                                      
                                                            
                                                Peerkangai/Ridgegourd Kootu

                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 15minutes
   Serves 3


   
  Ingredients



Ingredient
Quantity
Ridge gourd /peerkangai
3 cups(chopped)
Channa dhal/kadala paruppu
3 tbs
Moong dhal/paasiparuppu
3 tbs
Green chilly/pachamilagai
2(slit lengthy)
Salt
3/4 tsp
Oil
2 tsp
Curry leaves/karivepillai few leaves


  To grind to a fine paste

Ingredient
Quantity
Dried red chilly/varmilagai
1
Coconut(grated)
2 tbs
Cumin seeds/jeergam
1 tsp

   For the tempering
  
Ingredient
Quantity
Mustard seeds/kadugu
1/2 tsp
Urad dhal/uluthamparuppu
1 tsp
Asafoetida/perungayam
a pinch
Dried red chilly/varamilagai
1(broken)


  Method
  • Grind the given ingredients to a fine paste and keep it aside.
  • Cook the channa dhal and moong dhal in a pressure cooker for 2 whistles along with 1/2 cup of water.It should not turn mushy but needs to cook until soft.
  • To the cooked dhal add the chopped ridgegourd and green chilly.To this add 1/4 cup of water.Close the the pan with the lid and pressure cook it for a whistle.
  • Once the pressure subsides,remove the lid and add the ground paste. and let it cook for 3 minutes or till the raw smell disappears.
  • Do the tempering in a pan and add it to the kootu and mix it well.Put off the flame.

  • Serve it with white rice and kuzhambu







    Enjoy...........................





    rd week of blogging marathon with combo dishes as theme Peerkangai/Ridgegourd Kootu with Kaarmani Kaara Kuzhambhu


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

    Sumber http://www.naliniscooking.com
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