Ingredients:
- Chopped Peerkangai - 1 cup
- Cooked moong dal - 1/2 cup
- Sambar powder - 1 tspn
- Garam masala powder - 1/4 to 1/2 tspn
- Salt - to taste
For tempering:
- Oil - 1 tspn
- Mustard seeds - small quantity
- Jeera - 1/4 tspn
- Asafoetida powder - 2 pinch
- Curry and coriander leaves - as required
Method:
- Wash and peel the skin of the ridge gourd and take out the centre sponge like part and chopped it in to small cubes
- Cook the moong dal and keep it aside
- Cook the chopped ridge gourd in a kadai along with little water, after 85% cooked add salt and sambar powder to it
- when it cooked fully add moong dal as per your consistency
- Springle garam masala and mix well . if need can add little quantity of water and take it out from stove
- Heat oil in a kadai, add the ingredients given under " For tempering" after jeera pops out take it out and pour it on to the kootu and mix well
- Serve this tasty peerkangai kootu along with sambar, rasam rice or with chappathi, paratha.
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