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Indian

South Indian Peerkangai Kootu

Peerkangai kootu simmers ridge gourd with mung dal and ground coconut into a soft, mild South Indian side.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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South Indian Peerkangai Kootu

40 mintotal

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

Method

  1. In a pot or pressure cooker, add the washed moong dal, cubed ridge gourd, turmeric powder, and water. Cook until both the dal and the vegetable are soft and mushy (about 2-3 whistles).

  2. While it boils, make the Kootu paste: Blend the grated fresh coconut, a portion of cumin seeds, and green chillies with a splash of water into a smooth, fine paste.

  3. Once the dal and ridge gourd are cooked, mash them lightly. Place the pot back on low heat.

  4. Pour the prepared coconut paste and salt into the boiling dal mixture. Stir well and let it simmer gently for 5 minutes so the raw coconut flavor cooks out.

    5 min

  5. Prepare the tempering: Heat coconut oil in a small tadka pan. Add mustard seeds and let them pop.

  6. Add the urad dal, remaining cumin seeds, slit green chilli, and curry leaves. Fry until the urad dal turns golden brown.

  7. Pour this aromatic tempering over the simmering Kootu. Stir gently and turn off the heat.

How to tell it's done

A velvety, pale-yellow, creamy lentil-vegetable porridge bursting with the fresh, sweet notes of ground coconut.

Getting it right

Tip

Kootu means 'to add' or 'mix' in Tamil. It should have a semi-solid, porridge-like consistency, thicker than Sambar but looser than a dry Sabzi. Do not add onions or garlic; let the cumin-coconut paste shine.

What to serve it with

Extremely soothing on the stomach. Best mixed with hot rice and a spoonful of ghee, paired with spicy potato fry or papad.