Spicy Peerkangai Milagu Kootu Recipe | Ridge Gourd with Moong Dal and Pepper | Traditional South Indian Kootu

Peerkangai Milagu Kootu is a traditional South Indian lunch dish made with ridge gourd, black pepper, and moong dal. This comforting and mildly spiced curry is a perfect blend of nutrition and flavor, offering a wholesome balance of protein and fiber. The freshly ground pepper and cumin blend with the richness of coconut give the kootu a warm, aromatic flavor that pairs beautifully with the soft texture of ridge gourd. Rich in antioxidants and easy to digest, Peerkangai Milagu Kootu is a healthy addition to everyday meals, especially during cold or rainy days when a pepper-based dish brings both comfort and nourishment. It is an ideal side dish for steamed rice, Vendakkai Kaara Kuzhambu, Tomato rasam, or even chapathi.

Health Benefits of Peerkangai Milagu Kootu

1. Ridge gourd is rich in dietary fiber and low in calories.
2. Black pepper aids digestion and boosts immunity.
3. Moong dal provides protein and essential nutrients.

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Ingredients needed for making Peerkangai Kootu

Peerkangai (Ridge gourd) – 2 medium-sized

Moong dal – ¼ cup

Chopped onions - 1 no

Tomatoes - 1 no.

Turmeric powder – ¼ tsp

Salt – to taste

Water – as required

To Roast and Grind

Grated coconut - 4 tbsp.

Cumin seeds - 1tsp.

Pepper - 1 tsp.

Gramdal - 1 tsp.

Coriander seeds - 1 tsp.

Red chillies - 2 nos.

For Tempering

Oil – 1 tsp

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Curry leaves – few

Preparation of Peerkangai Kootu

1. Wash moong dal and cook it with turmeric powder and enough water until soft. Set aside.

2.  Peel the outer skin of ridge gourd, cut into small cubes.

3. Heat oil in a pan add the gram dal, coriander seeds, cumin and pepper along with red chillies and roast till they become crisp. Now add the grated coonut and saute well. Switch off the flame.

4. Cool the ingredients and ground in a mixie into a coarse paste using a little water.

5. Heat oil in a kadai, add mustard seeds, urad dal, and curry leaves. Saute well and add chopped onions when they turn transparent add the tomatoes and saute well.

6. Next add the chopped ridge gourd, cooked dal with the required amount of salt and mix well. Allow to boil till the ridge gourd cooks well. You can even allow for 1 whistle.

7. Add the ground paste to the cooked ridge gourd. Mix well and simmer for a few minutes until the flavors blend together. Adjust salt and consistency as needed.

8. Garnish with Coriander leaves and serve hot.