Ridge Gourd Kootu Recipe
Ingredients
- Tender ridge gourd- 2 nos.
- Fresh grated coconut- 1/2 cup
- Pigeon pea lentils toor dal- 1/4 cup
- Tamarind paste- 1 tsp
- Turmeric powder- 1/2 tsp
- Green chillies- 2 nos.
- Cumin seeds- 1/2 tsp
- Salt- 1 tsp
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
- Wash the veggie under running water and trim the edges. Carefully remove the ridges using a sharp knife. And chop it in to small cubes.
Method
- Pressure cook toor dal with enough water till it is soft and mushy. Meanwhile soak tamarind in 1/4 cup of warm water for about 10 minutes. Extract it's juice and keep it ready.
- Next get the coconut puree ready. Grind coconut, cumin and green chillies together with little water to fine puree.
- Heat a pan with oil, mustard seeds, lentils and curry leaves. Saute for a while and when the mustard seeds sizzle, add the chopped ridge gourd cubes. Saute and add turmeric and tamarind juice.
- The ridge gourd which is soft veggie, takes very little time to cook. When the cubes turn little pale, add in cooked toor dal and coconut puree. Finally add salt and little water. Bring it to boil and switch off.
- Tasty and delicious ridge gourd kootu is ready to serve with steamed rice.
Notes
- When you chop the ridge gourd, taste a bite and ensure it's not bitter. Some times it tends to be bitter and ruin the taste.
- Do not overcook the veggie to mushy. It tastes good to feel the crunch while biting.
- Do not use coconut more than mentioned which will change the color towards white.
- Adjust consistency by adding required water, but ensure it's not runny.
- I liked the flavor of cumin in this kootu.