Published: · Modified: by Radhika · This post may contain affiliate links · 4 Comments
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Peerkangai Oorpu Recipe with step by step photos and Video. A wonderful dish to make using ridge gourd also known as turai in hindi, that is served along with rice.
This recipe is once again learned from my MIL that belongs to the South Arcot Cuisine.
I love this form of cooking Ridge gourd, which slightly differs from the usual Peerkangai kootu that my mom used to make at home that involves grinding.
But this recipe needs no grinding and has the most unique flavor and taste.
Though this peerkangai oorpu has dal, it neither tastes like a typical sambar nor like a kootu.
Peerakangai is a vegetable that I happen to love as no part of it goes waste.
The peel can be used to make Ridge GourdThogayal
Sometimes apart from this oorpu, I also make Peerkangai Kadayal, which is also very easy and simple yet tastes really delicious when served with rice.
On the whole anything when you make with ridge gourd is simplistic in nature, wholesome which is what a typical South Indian meal is all about.
Notes:
- Make sure you select a tender ridge gourd. You can also make the same dish with podalangai (Snake gourd) and Chow-Chow (Chayote).
- Replacing tur dal with moong dal will not be very good as it will taste very bland.
- Make sure that you completely remove the skin, else it will not taste that good.
- No need to discard the pith inside the ridge gourd.
Peerkangai Oorpu Recipe Video:
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Peerkangai Oorpu Recipe with stepwise photos:
1. Heat a pan with oil. Add mustard seeds and when it crackles, add broken whole dry red chili, urad dal and roast for few seconds till it turns golden brown.
2. Add onion and sauté till it turns translucent.
3. Add tomatoes, chopped peerkangai and sauté till they wilt.
4. Add ¼ cup water, salt,sambar powder andmix well.Close with a lid and let it cook for 2-3 minutes over low flame.
5. Add mashed dal, more water if needed to get the thick consistency, mix well and let it cook for another 3-4 minutes over low flame.
6. Mix in freshly grated coconut, crushed pepper corns, torn curry leaves and stir well.
7. Transfer to a serving bowl. Close with a lid and let it rest for 5 minutes for the all the flavors to come together and set.
8. Peerkangai Oorpu is ready. Serve piping hot with rice along with a spicy side dish of your choice or chips. You can also serve this like kootu side dish to any spicy kulambu sadam.
Peerkangai Oorpu Recipe details below:
Recipe
Peerkangai Oorpu Recipe
Peerkangai Oorpu Recipe with step by step photos. This is served for lunch along with rice and a side dish of your choice.
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Prep Time : 5 minutes mins
Cook Time : 25 minutes mins
Total Time : 30 minutes mins
Servings : 4
Course : Main
Cuisine : South Indian
Author : Radhika
Ingredients
- Peerkangai or Ridge gourd - 500 gms
- Tur dal - ½ cup
- Onion - 1
- Tomato - 1
- Mustard seeds – 1 tsp
- Urad dal – ½ tsp
- Whole dry red chili – 2
- Sambar powder – 2 tsp
- Turmeric powder – ¼ tsp
- Fresh grated coconut – 3 tbsp
- Black pepper corns – 5 to 6
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 2 tsp
Instructions
Preparation:
Wash Peerkangai (Ridge Gourd) and trim the edges. Scrape the skin completely and chop the vegetable finely.
Chop the onion and tomato finely and keep aside.
How to make Peerkangai Oorpu:
Pressure cook tur dal (pigeon peas) in enough water and turmeric powder for 3 to 4 whistles.
Wait for the pressure to release. Mash well and keep aside.
Heat a pan with oil. Add mustard seeds and when it crackles, add broken whole dry red chili, urad dal and roast for few seconds till it turns golden brown
Add onion and sauté till it turns translucent.
Add tomatoes, chopped peerkangai and sauté till they wilt.
Add ¼ cup water, salt, sambar powder and mix well. (You can also add the water used to cook tur dal if you happen to have in excess).
Close with a lid and let it cook for 2-3 minutes over low flame.
Add mashed dal, more water if needed to get the thick consistency, mix well and let it cook for another 3-4 minutes over low flame.
In a mortar, using the pestle crush the whole pepper corns coarsely and keep it ready. Do this just before adding to the gravy and not before hand, as the flavor of the pepper is very important.
Mix in freshly grated coconut, crushed pepper corns, torn curry leaves and stir well.
Transfer to a serving bowl. Close with a lid and let it rest for 5 minutes for the all the flavors to come together and set.
Peerkangai Oorpu is ready.
You can serve this to mix with rice and enjoy with a side dish or serve this as a side dish to any spicy kulambu sadam as a kootu.
Video
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Reader Interactions
Comments
H
Made this for today's lunch. Such an amazing recipe. Thank you
Reply
Radhika
Thank you for your lovely feedback. Yes it is indeed tasty to have with rice.
Reply
Gayathiri
Radhika,
I have been making this recipe practically every time i buy ridge gourd for the last one year or so! Love this style of cooking ridge gourd. Different and easy 🙂Reply
Radhika
I agree Gayathri, I love it too. easy and simple too at the same time.
Reply
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