Ridge Gourd Pepper Kootu

Ridge gourd pepper kootu is a traditional South Indian dish made with ridge gourd (also known as Turai or Peerkankai) and black pepper. It is a simple and flavorful dish that is typically served with rice or roti.

Ridge Gourd Pepper Kootu

Recipe by S Kamala
0.0 from 0 votes
Course: KootuCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

15

minutes

Discover the delicious flavors of Ridge Gourd Pepper Kootu, a traditional South Indian dish packed with the goodness of ridge gourd and black pepper. Perfect with rice or roti!

Ingredients

  • Ridge Gourd – 2 to 3

  • Green Gram Dhal – ¼ cup

  • Turmeric powder – a pinch

  • Salt – ½ teaspoon or as per taste

  • Red Chilli – 2

  • Coriander seeds – 1 teaspoon

  • Black Pepper – 1 teaspoon

  • Jeera – ½ teaspoon

  • Bengal gram Dhal – 2 teaspoon

  • Coconut gratings – 2 tablespoon

  • Oil – 1 teaspoon

  • Mustard – ½ teaspoon

  • Asafoetida powder – a pinch

  • Curry leaves – few

  • Sambar Onion – 2 Nos

  • To Fry
  • Red Chilli – 2

  • Coriander seeds – 1 teaspoon

  • Black Pepper – 1 teaspoon

  • Jeera – ½ teaspoon

  • Bengal gram Dhal – 2 teaspoon

  • Coconut gratings – 2 tablespoon

  • Oil – 1 teaspoon

  • For seasoning
  • Oil – 1 teaspoon

  • Mustard – ½ teaspoon

  • Asafoetida powder – a pinch

  • Curry leaves – few

  • Sambar Onion – 2

Directions

  • Cook green gram dal with a pinch of turmeric powder until tender.
  • Meanwhile, peel the ridge gourd and cut it into small pieces. Place the pieces in a pan, sprinkle with turmeric powder and salt, then cover. Cook over medium heat until tender.
  • In a separate kadai, heat a teaspoon of oil. Briefly fry the red chillies, coriander seeds, Bengal gram dal, pepper, and cumin seeds for 1-2 seconds. Add the coconut gratings and fry for an additional second. Remove from heat and let cool before grinding into a fine paste.
  • Once the ridge gourd is tender, add the finely ground spice paste and cooked dal to the pan. Mix well, adding a little water to achieve the desired consistency.
  • Let the mixture simmer for a few minutes on low heat.
  • To season, heat some oil in a kadai. Add mustard seeds, asafoetida powder, curry leaves, and chopped onion. Fry until the mustard seeds begin to pop and the onion becomes translucent.

11 Comments

  1. nalini vijay

    i am going to do this immediately

  2. Thank you for your recipes. They are simple and easy to make. If we want to increase the quantity of your recipes, say one wants to double the serving size you have mentioned, do we double the promotion of ingredients? I did so for this knout and the result was not quite the same as when I made it with exactly the same proportions you have mentioned. Would be grateful if you could clarify. Thank you..

    • Hi Usha,

      Yes. When you want to double the quantity, you have to double the ingredients also. However cooking time will vary. Also it depends upon the quality of the vegetable you use. If you use large size vegetables, increasing the quantity of other ingredients will work. If you use fresh small size vegetable, need not double the quantity, but slightly increase it. Do try a couple of times. You will understand the correct proportion.

      • I’ve heard from another great cook on TV that when you double the quantity of a recipe, you’re not supposed to double the quantity of other ingredients like the spices… For example she said if you use 1 TBS spices for 1 lb vegetable,
        don’t use 2 TBS for 2 lbs, use a little less, maybe 1.5 TBS

        I don’t know if I am making myself clear or not and I don’t know how true this is

  3. Sorrry, the auto spellcheck has changed some of my words above… I mean …proportion of ingredients… And kootu….(in the same line)….

  4. Turned out to be awesome. My mom always makes this kootu out of snake gourd.
    Never thought ridge gourd can be used here..
    Thanks…

  5. I made this for lunch just now, it was delicious, followed it exactly except skipped coconut, red chili, onions still it was delicious. Even other members of my household who don’t like ‘Peerkangai’ loved this

    Love your simple, no fuss recipes.

  6. I made this for lunch just now, it was delicious. Followed it exactly except skipped coconut, red chili, onions still it was delicious. Even other members of my household who don’t like ‘Peerkangai’ loved this

    Love your simple, no fuss recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *

*