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
Course: Kootu, SidesCuisine: Indian, TamilDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
20
minutesDiscover 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 – 3 to 4
Green Gram Dal – ¼ cup
Turmeric powder – a pinch
- To Fry and grind:
Red Chilli – 2
Coriander seeds – 1 teaspoon
Black Pepper – 1 teaspoon
Jeera (Cumin) – ½ teaspoon
Bengal gram Dal – 2 teaspoon
Coconut gratings – 2 tablespoon
Oil – 1 teaspoon
- For seasoning:
Oil – 1 teaspoon
Mustard – ½ teaspoon
Asafoetida powder – two pinches
Sambar Onion – 2
Curry leaves – few
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, salt and little water and cover with a lid. Cook over medium heat until tender.
- In a separate kadai, heat a teaspoon of oil. Briefly fry the Bengal gram dal, coriander seeds, pepper till the dal turn light brown. Now add cumin seeds and red chillies and fry 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, If required add 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 and when it begin to pop add asafoetida powder, chopped onion and curry leaves. Fry until the onion becomes translucent.
- Add this seasoning to the kootu and mix well.
i am going to do this immediately
Hi Nalini Vijay,
Pl try and let me know the result.
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
Sorrry, the auto spellcheck has changed some of my words above… I mean …proportion of ingredients… And kootu….(in the same line)….
Turned out to be awesome. My mom always makes this kootu out of snake gourd.
Never thought ridge gourd can be used here..
Thanks…
Thank you Anagha for your kind feed back.
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.
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.
Thank you for your kinbd feedback.