Ridge gourd (peerkangai) koottu recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Ridge gourd | Peerkangai - 1
  2. Split Bengal gram - 1 teaspoon (tsp.)
  3. Split green gram | Split Mung bean - 1/2 cup
  4. Fresh shredded coconut - 1/4 cup
  5. Dry chili - 2
  6. Mustard seed - 1/4 teaspoon (tsp.)
  7. Cumin seed - a pinch
  8. Turmeric - a pinch
  9. Curry leaves - 4
  10. Salt - to taste

PREPARATION:

  1. Soak the Bengal gram, green gram for an hour. Pressure cook or cook the soaked grams and mash them well.
  2. Grind coconut, cumin seed, turmeric, dry chili, curry leaves without adding water. (for 2 to 3 minutes)
  3. Remove the skin and cut the ridge gourd into small (1 inch ) pieces. Cook them by adding 1/2 cup of water.
  4. Now add the mashed grams and bring to boil. Now add the ground ingredients.
  5. Cook for few minutes or to your right thickness and serve.

NOTES:

  1. Goes well with chapati.



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