Peerkangai Paal Kootu: Creamy Ridge Gourd Coconut Milk Curry

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Peerkangai Paal Kootu: Creamy Ridge Gourd Coconut Milk Curry - Plattershare - Recipes, food stories and food lovers

4.80 from 5 votes
Indian

About Peerkangai Paal Kootu: Creamy Ridge Gourd Coconut Milk Curry

Indulge in the creamy delight of Peerkangai Paal Kootu, a comforting South Indian side dish featuring tender ridge gourd simmered in a rich coconut milk gravy. This aromatic curry boasts a harmonious blend of mild spices and fresh flavors, making it a perfect accompaniment to rice, idli, dosa, or roti.
The secret to its irresistible taste lies in the gentle cooking process, allowing the ridge gourd to absorb the essence of onions, tomatoes, and a touch of heat from green chilies. The addition of thick coconut milk at the end elevates the dish to a creamy, dreamy perfection.
Easy to make and incredibly satisfying, this Peerkangai Paal Kootu recipe is sure to become a family favorite, bringing a taste of authentic South Indian cuisine to your table.
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Recipe Time & More

Prep20 minutes
Cook15 minutes
Total35 minutes
Calories26 kcal
Serves4
Served AsBreakfastBrunchDinnerLunch
Recipe TasteCrunchySaltySourSpicyTangy

Ingredients
 

Vegetables

Spices & Seasoning

Other Ingredients

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Instructions
 

Preparation

  • Peel and chop the ridge gourd into small, bite-sized pieces.

Tempering

  • Heat oil in a pan or pot. Add mustard seeds, urad dal, and cumin seeds. Once they splutter, add slit green chilies and sauté briefly.

Sautéing Vegetables

  • Add finely chopped onions and sauté until golden brown. Then, add chopped tomatoes and cook until they soften and become pulpy. Stir in turmeric and red chili powder.

Simmering the Curry

  • Add the chopped ridge gourd, salt, and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 5-7 minutes, or until the ridge gourd is tender.

Finishing Touches

  • Stir in the thick coconut milk. Do not boil after adding coconut milk. Garnish with curry leaves. Serve hot with rice, idli, dosa, or roti.

Recipe Notes

Expert Tips for the Best Peerkangai Paal Kootu

  • For a richer flavor, use freshly grated coconut to make the coconut milk.
  • If you prefer a less spicy curry, reduce the amount of green chilies or red chili powder.
  • Adding a squeeze of lime juice at the end brightens up the flavors.
  • To enhance the texture, you can lightly sauté the ridge gourd before adding it to the curry. This helps to retain its crispness.

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4.80 from 5 votes

Recipe Nutrition

Calories: 26kcalCarbohydrates: 3gProtein: 2gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSugar: 3g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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4.80 from 5 votes

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