This is once again my MIL’s recipe that belongs to the South Arcot Cuisine, which slightly differs from the usual Peerkangai kootu that my mom used to make at home that involved some grinding. But this kootu recipe needs no grinding and has the most unique flavor and taste. Peerakangai is a vegetable that I happen to love as no part of it goes waste. The peel can be used to make Thogayal (chutney) and the rest of the vegetable also gets used well. In my MIL’s place, a dish that has ground coconut paste is referred as a kootu and the one without, which can be had as a main dish with rice and also as a side dish like the kootu is referred as “Oorpu”.
1. You can also make the same dish with podalangai (Snake gourd) and Chow-Chow (Chayote).
2. Replacing tur dal with moong dal will not taste that good.
3. Make sure that you completely remove the skin, else it will not taste that good. No need to discard the pith inside the ridge gourd.
4. Do not waste the skin (peel) you have removed from the skin and use it make chutney.