Ridge Gourd is also known as Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malyalam, Turai in Hindi. Ridge gourd is in fact a fruit however we use it as a vegetable. It is also called as silky gourd or spongy gourd. It is rich in fiber content thus helps in weight loss, they are extremely low in saturated fats, prevents constipation as it has high moisture content like bottle gourd & cucumbers, prevent premature greying or whitening of hair, helps to manage acidity and ulcers.
Recipe Overview: Ridge Gourd cooked along with toor dal with added masala powders and finally seasoned with mustard and urad dal.
Recipe Overview: Ridge Gourd cooked along with toor dal with added masala powders and finally seasoned with mustard and urad dal.
Similar Recipes :
Dal Recipes - 1. Palak Keerai Kootu - Pasalai Keerai Kootu
2. Toor Dal Recipe – Thuvaram Paruppu
Ridge Gourd Recipes - 1. Ridge Gourd Fry - Peerkangai Poriyal
Paruppu Peerkangai Kootu - Ridge Gourd curry
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Ingredients Needed:
- Ridge Gourd - 1
- Toor Dal – ½ cup
- Turmeric Powder – 1 tsp
- Chilli Powder - 1 ½ tsp
- Asafoetida – ½ tsp
- Shallots - 4 to 5
- Oil – as required
- Salt – as required
- For seasoning:
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Onion – few
- Curry leaves – few
Preparation:
- Peel off the skin of ridge gourd and cut it into small cubes.
- Pressure cook Toor dal for 3 to 4 whistles and keep it ready.
- In the mixer add shallots and whip it once or twice.
Method:
- In a cooking pan, add water and allow it to boil, once water starts rolling, add chopped ridge gourd.
- Cook in high flame until it starts boiling, then cook for another 4 to 5 minutes in low flame.
- Once veggie is half cooked add turmeric powder and chili powder and mix well. Then add pressure cooked toor dal.
- Next add whipped shallots, salt and 1 tsp of Asafoetida powder and allow it to boil for another 2 minutes for the raw smell of Asafoetida to go off.
- Next we need to season it!
- In a pan add oil. Once oil gets heated add mustard seeds and urad dal. After mustard seeds splutters and urad dal turns golden brown add chopped onion and fresh curry leaves.
- Paruppu Peerkangai Kootu is ready !
| Author : Mano Priya Vijay |
Ingredients Needed
|
|---|
Ridge Gourd - 1
|
Toor Dal – ½ cup
|
Turmeric Powder – 1 tsp
|
Chilli Powder - 1 ½ tsp
|
Asafoetida – ½ tsp
|
Shallots - 4 to 5
|
Oil – as required
|
Salt – as required
|
For seasoning:
|
Mustard seeds – 1 tsp
|
Urad dal – 1 tsp
|
Onion – few
|
Curry leaves – few
|
Preparation:
- Peel off the skin of ridge gourd and cut it into small cubes.
[Tip: While buying Ridge gourd make sure it doesn't have bitter taste. Some will have bitter taste so make sure you pinch it and taste it before you buy]
2. Pressure cook toor dal for 3 to 4 whistles and keep it ready.
3. In the mixer add shallots and whip it once or twice.
[Note: Do not make into paste! Just Coarse grind it]
[Note: Do not make into paste! Just Coarse grind it]
[Tip: If you want to grind shallots coarsely, you can use the WHIP settings in your mixer grinder.]
In a cooking pan, add water and allow it to boil, once water starts rolling, add chopped ridge gourd.
Once veggie is half cooked add turmeric powder and chili powder and mix well. Then add pressure cooked toor dal.
Next add whipped shallots, salt and 1 tsp of Asafoetida powder and allow it to boil for another 2 minutes for the raw smell of Asafoetida to go off.
Cook in high flame until it starts boiling, then cook for another 4 to 5 minutes in low flame.
Next add whipped shallots, salt and 1 tsp of Asafoetida powder and allow it to boil for another 2 minutes for the raw smell of Asafoetida to go off.
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Ridge Gourd – also known as Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malyalam, Turai in Hindi. Ridge gourd is in fact a fruit however we use it as a vegetable. It is also called as silky gourd or spongy gourd. It is rich in fiber content thus helps in weight loss, they are extremely low in saturated fats, prevents constipation as it has high moisture content like bottle gourd & cucumbers, prevent premature greying or whitening of hair, helps to manage acidity and ulcers.
Ingredient 2:
Toor Dal – also known as Thuvaram paruppu in Tamil, Kandipappu in Telugu, Thogari Bele in Kannada, Tuvara Parippu in Malayalam, Arhar ki Dal in Hindi. Toor dal is also known as Split pigeon peas, are very commonly used in Indian Cuisines. It is the main ingredient for the most famous south Indian dish Sambar. It is a staple food in India consumed along with rice and roties. Though there are variety of dals available, each dal has its own health benefits. Toor dal is rich in protein and carbohydrates, it helps to maintain blood pressure, good source of folic acid which is must for pregnant ladies, they are cholesterol free and are rich in dietary fiber thus improves digestion and prevent digestion.
Ingredients 3:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredients 4:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 5:
Asafoetida – also known as Perungaayam in Tamil, Inguva in Telugu, Hingu in Kannada, Kaayam in Malayalam, Hing in Hindi. Asafoetida have distinct flavor and aroma. It is a key ingredient in Indian cuisines used mostly in curries and dal. It has very high medicinal value apart from its health benefits. It is mainly used in home remedies for stomach upset & intestinal gas. Whenever we prepare dal, we use to season it with asafetida in order to balance the gaseous effort dal produce. It’s a natural cure for asthma and bronchitis, relieves menstrual pain, cures ear aches, heals insects bites.
Ingredient 7:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 8:
Salt – also kown as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 9:
Ingredient 12:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Ridge Gourd – also known as Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malyalam, Turai in Hindi. Ridge gourd is in fact a fruit however we use it as a vegetable. It is also called as silky gourd or spongy gourd. It is rich in fiber content thus helps in weight loss, they are extremely low in saturated fats, prevents constipation as it has high moisture content like bottle gourd & cucumbers, prevent premature greying or whitening of hair, helps to manage acidity and ulcers.
Ingredient 2:
Toor Dal – also known as Thuvaram paruppu in Tamil, Kandipappu in Telugu, Thogari Bele in Kannada, Tuvara Parippu in Malayalam, Arhar ki Dal in Hindi. Toor dal is also known as Split pigeon peas, are very commonly used in Indian Cuisines. It is the main ingredient for the most famous south Indian dish Sambar. It is a staple food in India consumed along with rice and roties. Though there are variety of dals available, each dal has its own health benefits. Toor dal is rich in protein and carbohydrates, it helps to maintain blood pressure, good source of folic acid which is must for pregnant ladies, they are cholesterol free and are rich in dietary fiber thus improves digestion and prevent digestion.
Ingredients 3:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.
Ingredients 4:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 5:
Asafoetida – also known as Perungaayam in Tamil, Inguva in Telugu, Hingu in Kannada, Kaayam in Malayalam, Hing in Hindi. Asafoetida have distinct flavor and aroma. It is a key ingredient in Indian cuisines used mostly in curries and dal. It has very high medicinal value apart from its health benefits. It is mainly used in home remedies for stomach upset & intestinal gas. Whenever we prepare dal, we use to season it with asafetida in order to balance the gaseous effort dal produce. It’s a natural cure for asthma and bronchitis, relieves menstrual pain, cures ear aches, heals insects bites.
Ingredient 6:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 7:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 8:
Salt – also kown as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 9:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 10:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 11:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.Ingredient 10:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 11:
Ingredient 12:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Great recipe, thanks for sharing
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