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Ridge Gourd Kootu Recipe

Updated on May 28, 2020
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Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Ridge Gourd Kootu Or Stew Recipe

Ridge Gourd is rich in dietary fiber, vitamin C, riboflavin, zinc, thiamine, iron and magnesium. Low in saturated fat, cholesterol and calories. Helps to regulate weight. Have blood purifying properties. This vegetable is very tender which gets cooked in no time. Very versatile vegetable. This is on of the best way to include this vegetable in our regular diet.

Ridge Gourd kootu is super delicious rice side dish.

The other names of ridge gourd includes luffa, turiya, turai, beerakai, peere etc in different languages.

Ridge Gourd Kootu Or Stew
Ridge Gourd Kootu Or Stew

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves 3 people 2 ridge gourd

Ingredients

  • 1-2 tender ridge gourd, medium sized, washed
  • 1/2 cup toor dal or pigeon pea
  • 2-3 teaspoons green gram
  • 1/2 teaspoon fenugreek or methi seeds
  • 1-2 ripe tomatoes, roughly chopped
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1 inch long piece of cinnamon
  • 4-5 teaspoons split urad dal or black gram
  • 1 teaspoon cumin seeds
  • 1-2 guntur chili, to give spiceness
  • 4-5 byadagi red chili, to give color
  • 1/2 cup dry coconut
  • 2-3 teaspoons coriander seeds
  • 1 teaspoon tamarind, soaked and squeezed
  • 1/2 teaspoon jaggery
  • 1 teaspoon cooking oil, or you can use ghee
  • 1/2 teaspoon mustard seeds
  • 1-2 broken red chilies
  • 2 teaspoons peanuts

Instructions

  1. Wash and chop off the ends of ridge gourd, remove ridges. Chop them. Keep the tender seeds and discard the rest. Keep aside.
  2. Soak tamarind pulp in 1/2 cup of water for 10-15 minutes. Squeeze the tamarind juice and discard the pulp. ( or you can use store brought tamarind paste).
  3. In a pressure cooker take 1/2 cup of toor dal or pigeon pea, 2-3 teaspoons of green gram, 1/2 teaspoon methi or fenugreek seeds, wash everything properly.
  4. Add 1-2 cups of water, a pinch of turmeric powder, 1 teaspoon of salt, roughly chopped tomatoes and chopped ridge gourd. Close the lid and take 3-4 whistles. switch off the flame and let the pressure release by itself.
  5. Meanwhile, heat pan and add 1 inch long cinnamon and 4-5 teaspoons of split urad dal or black gram. Fry till urad dal turns light golden color and starts smelling nice.
  6. Add 1 teaspoon cumin seeds and let it splutter, add 1-2 guntur red chilies ( or any red chili to give spiciness) and 4-5 byadagi red chilies (or any red chili to give color), fry till crisp.
  7. Transfer it to the plate, to the same pan add 1/2 cup of dry coconut, and fry till light brown.
  8. Add 2-3 teaspoons of coriander seeds and fry till start smelling nice. Switch off the flame and let it cool down.
  9. After cooling down transfer them to the mixer jar and grind to fine powder without adding water. Keep aside.
  10. Transfer cooked lentils and vegetables to the vessel, peel the skin of tomatoes ( after boiling you can peel very easily), mash everything roughly using masher or end of ladle.
  11. Add tamarind paste and jaggery. Mix and cook for 3-4 minutes in low flame till smell of tamarind paste disappears.
  12. Add prepared ground powder, stir well. Allow to boil for 5 minutes in medium low flame and remove from flame.
  13. In a frying pan, heat oil, Splutter mustard seeds, add broken red chilies and 2-3 teaspoons of peanuts. Fry till golden. Add this seasoning to kootu.
  14. Serve hot with rice and ghee.

Method to prepare Ridge Gourd kootu with step by step pictures

Wash ridge gourd properly (use tender ridge gourd).
Wash ridge gourd properly (use tender ridge gourd).
Cut off the edges, remove ridges, seeds and chop ridge gourd. (Do not peel the skin). You can include the tender seeds.
Cut off the edges, remove ridges, seeds and chop ridge gourd. (Do not peel the skin). You can include the tender seeds.
Take 1/2 cup of toor dal (pigeon pea lentils). 2-3 teaspoons of green gram and 1/2 teaspoon of fenugreek seeds in a cooker.
Take 1/2 cup of toor dal (pigeon pea lentils). 2-3 teaspoons of green gram and 1/2 teaspoon of fenugreek seeds in a cooker.
Wash properly. Add 1-2 cups of water, 2 roughly chopped tomatoes, 1/2 teaspoon turmeric powder, and a pinch of salt.
Wash properly. Add 1-2 cups of water, 2 roughly chopped tomatoes, 1/2 teaspoon turmeric powder, and a pinch of salt.
Add chopped ridge gourd.
Add chopped ridge gourd.
Close the lid of cooker and take 3-4 whistles. Switch off the flame and let the pressure release by itself.
Close the lid of cooker and take 3-4 whistles. Switch off the flame and let the pressure release by itself.
Roughly cut and make the pieces of dry coconut. Keep it aside.
Roughly cut and make the pieces of dry coconut. Keep it aside.
In a bowl, take 1 teaspoon of tamarind pulp. Soak in water.
In a bowl, take 1 teaspoon of tamarind pulp. Soak in water.
After 10-15 minutes, squeeze and extract the tamarind paste and discard the remaining fibers. (Skip this step if you are using store brought tamarind paste). Keep it aside.
After 10-15 minutes, squeeze and extract the tamarind paste and discard the remaining fibers. (Skip this step if you are using store brought tamarind paste). Keep it aside.
In a frying pan, take 1 inch long cinnamon.
In a frying pan, take 1 inch long cinnamon.
Add 4-5 teaspoons of urad dal (split black gram), fry in low flame till urad dal turns light brown and start smelling nice.
Add 4-5 teaspoons of urad dal (split black gram), fry in low flame till urad dal turns light brown and start smelling nice.
Add 1-2 teaspoons of cumin seeds, let it splutter.
Add 1-2 teaspoons of cumin seeds, let it splutter.
Add red chilies and fry till crisp. (I have used 1-2 guntur red chilies to give spiciness to the sambar and 4-5 byadagi red chilies to give nice color).
Add red chilies and fry till crisp. (I have used 1-2 guntur red chilies to give spiciness to the sambar and 4-5 byadagi red chilies to give nice color).
Transfer this mixture to the plate. After cooling down transfer it to the mixer jar.
Transfer this mixture to the plate. After cooling down transfer it to the mixer jar.
To the same frying pan add 1/2 cup of dry coconut. Fry in medium low flame for 2-3 minutes.
To the same frying pan add 1/2 cup of dry coconut. Fry in medium low flame for 2-3 minutes.
Add 2-3 teaspoons of coriander seeds, fry for 1 minute. Off the flame and allow it to cool down.
Add 2-3 teaspoons of coriander seeds, fry for 1 minute. Off the flame and allow it to cool down.
Transfer it the mixer jar.
Transfer it the mixer jar.
Grind to fine powder without adding water.
Grind to fine powder without adding water.
Keep your ground powder aside.
Keep your ground powder aside.
Take out the lid of pressure cooker. Peel off the skin of tomatoes. (they can be removed easily as tomatoes are already cooked).
Take out the lid of pressure cooker. Peel off the skin of tomatoes. (they can be removed easily as tomatoes are already cooked).
Transfer it the vessel and mash lightly using masher or using back of ladle.
Transfer it the vessel and mash lightly using masher or using back of ladle.
Add tamarind paste.
Add tamarind paste.
Add jaggery.
Add jaggery.
Add salt to taste. Stir well and allow to boil for 5 minutes in medium flame till raw smell of tamarind disappears.
Add salt to taste. Stir well and allow to boil for 5 minutes in medium flame till raw smell of tamarind disappears.
Add ground powder, mix well.
Add ground powder, mix well.
Add water if required (but ensure it is not runny). Boil in low flame for 3-4 minutes. Switch off the flame.
Add water if required (but ensure it is not runny). Boil in low flame for 3-4 minutes. Switch off the flame.
In a frying pan heat 1 teaspoon of oil (or use ghee). Splutter mustard seeds.
In a frying pan heat 1 teaspoon of oil (or use ghee). Splutter mustard seeds.
Add broken red chilies and 2 teaspoons of  peanuts. Fry for a minute.
Add broken red chilies and 2 teaspoons of peanuts. Fry for a minute.
Add this seasoning to prepared kootu.
Add this seasoning to prepared kootu.
Serve this tasty Ridge gourd kootu with hot rice and enjoy.
Serve this tasty Ridge gourd kootu with hot rice and enjoy.

Notes

  1. The term tamarind pulp I used here is dark brown brick or block which is available in Asian stores commonly. If you want to use tamarind paste in your dishes, you have to soak this pulp (brick) in water. After sometimes (10-15 minutes), it becomes little soft. Now you can squeeze (separate seeds if any) the tamarind paste and use in your dishes. What is left is fibers and membranes. Just discard them.
  2. Tamarind paste is available in some stores. You can use it directly in your dishes, no extraction is needed. Just measure and scoop out the required amount.
  3. Adjust the spice level according to your taste.
  4. You can replace toor dal with moong dal.
  5. You can first cook lentils, then cook ridge gourd and tomatoes separately. (by this ridge gourd retains its crunchiness). I cooked everything together to save time and I don't like crunchy ridge gourd in my kootu.

Nutrition Facts
Serving size: 1
Calories 200
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 2 g10%
Carbohydrates 43 g14%
Sugar 7 g
Fiber 15 g60%
Protein 17 g34%
Sodium 226 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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