Receta Ridge Gourd Poricha Kootu
Indian cooking has been significantly evolving over the time with a perfect blend of various culture and ages. Due to numerous cross-cultural interactions within and from outside, both its culture and its cuisine has become diverse and adapted. So is the present Tanjore cuisine adapted form the Marathis during the Maratha reign. Over time it has become the Tamil common man's food.
The indigenous dishes of the local inhabitants of Thanjavur include exotic South Indian recipes that are easy to cook and delicious to relish. This Poricha Kootu falls under this category which frequents the Tambrahm homes often. This is adapted from the Marathi dish, Sappak Pitla with minor variations. Vegetables cooked in a coconut and dahl gravy with typical south Indian spice blends.
Pictorial representation.
Cook the dahl either in a pressure cooker or in a pan. Once the dahl is almost cooked and mushy; add the ridge gourd and cook.
Grind the ingredients mentioned under "To roast and grind". Once the vegetable is cooked, add the ground mixture. Add water if needed to adjust the consistency it it is very thick. Check for seasoning and turn off the stove.
RIDGE GOURD PORICHA KOOTU
Vegetables cooked in a coconut and dahl gravy with typical south Indian spice blends.
Prep time: 5 mins | Cook time: Under 15 Mins | Total time: ~20 min | Serves: 2
Ingredients
- 1/4 Cup Moong Dahl
- 2 Cups Roughly chopped ridge gourd
- To Roast and grind
- 2 Tbsp Toor Dahl
- 1 Tbsp Urad Dahl
- 1 tsp Peppercorns
- 2-3 no's Red chillies
- 2-3 Tbsp Grated coconut
- For Tempering
- 1 Tbsp Coconut Oil
- 1 tsp Mustard seeds
- 2 tsp Urad dahl
2 no's Red Chillies
3-4 Curry leaves
Coriander leaves
For garnish
1/2 tsp Asafoetida
Instructions
Pressure cook the Moong dahl and keep it aside.
Meanwhile roast all the ingredients, except the coconut mentioned under "to roast and grind" . Allow it to cool and then grind the mixture along with coconut and little water into a smooth paste.
Cover and cook the chopped ridge gourds with little salt in a pan. So just sprinkle some water; cover and cook for about 6-7 minutes.
Then add the dahl and the ground mixture and allow it to boil for another 3-4 minutes and turn off the stove.
Meanwhile heat a pan; add coconut oil and once it is hot, add the mustard seeds and once they crackle, add the urad dahl, chillies, curry leaves and asafoetida.
Pour the tempering and garnish it with coriander leaves.
Notes
You can substitute ridge gourd with Chayote, drumstick, squash etc..
The ridge gourd on its own will release water and the salt will also help in the process. So sprinkle water as and when needed.
After adding the dahl and ground mixture, if the kootu is slightly watery, add 1/2 Tbsp of rice flour. This will thicken it.
This for the fourth day of BM under Traditional theme. Check out the other Blog Marathoners here.