From the cuisine of Tamizh Nadu
Peerkangaai Nilakadalai Kootu
( Ridgegourd n Peanut stew )
Servings : 5 to 6 | Prep time : 3 minutes
Cooking time : 8 minutes | Course : Main
Not common in many Tamizh homes, but it is a wholesome side meal by itself.
INGREDIENTS
To Grind
- Coconut, grated - 1/2 cup
- Red chillies - 1 to 3, depending on spice necessity
- Roasted peanuts - 2 Tbsp
- Myleafy Salem Kootu masala - 2 tsp
To Saute & Cook
- Sesame oil - 1 Tbsp
- Mustard seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp
- Red chillies, dried - 1 to 2
- Small onions, finely chopped- 2 Tbsp
- Curry leaves - 8 to 10
- Ridge gourd, peeled & cut into
- half inch cubes - 2 cups
- Coconut oil - 1 tsp
- Salt as required
- A heap of love
METHOD
Step 1 : Grind
Coconut, red chillies, roasted peanuts and myleafy Salem kootu masala to a coarse (70 to 80%) paste.
Step 2 : Sauté & Cook
Pre-heat a pan, drizzle a Tbsp of sesame oil and splutter the mustard seeds. Add the red chillies, cumin seeds, small onions and curry leaves. Sir until the onions turn soft and then add the ridge gourd pieces. Mix well and add the ground paste. Sprinkle salt and mix until everything combines well.
Close with a lid and cook upon a moderate flame to allow the ridge gourd to release its water. Sprinkle some water only if it is necessary. Cook for 5 more minutes or until the ridge gourd turn really soft. Switch off the flame and drizzle coconut oil. Close the lid and leave aside for 5 minutes.
Now the kootu is ready to serve as a side meal by itself.