27 May, 2018
Ridge gourd pepper curry | Heerekayi menasu kootu |
ಹೀರೆಕಾಯಿ ಮೆಣಸು ಕೂಟು | ಹೀರೆಕಾಯಿ ಮೆಣಸ್ಕೂಟು |
A super delicious curry recipe made using ridge gourd, to be consumed mixed with steaming hot rice. The Kannada word menaskootu (menasu = black pepper & Kootu = curry) translates to curry made using black pepper to obtain the hotness in the curry
this is special, because this is not a kind of dish which is made on everyday basis, but occasionally, when ridge gourd is available we make it along with rasam/saaru. More quantity of pigeon peas is used to make this Kootu thick.
And this is eaten tightly mixed with the rice unlike rasam/saaru which is made very thin (watery) consistency. And we should not overcook the ridge gourd as well, just keep it crunchy.
This is definitely a visual delight and appetizing too. Earlier I have posted nuchhinunde (steamed dumplings) made using ridge gourd and further transformed it into matawadi palya (steamed dumplings subji)
Ridge gourd provides us with lot health benefits, rather the entire plant is found to have some considerable medicinal value, the leaves and flowers of the plant are also occasionally used in cooking and the seeds are filled with many health benefits as well.
Ingredients : measuring cup used – 200 ml
- Ridge gourd/Heerekayi – 2 cups
- Cooked pigeon peas/togaribele – 1 to 1&1/2 cup
- Groundnut – 1/2 cup
- Tamarind pulp – 1 to 2 tbsp (adjust)
- Salt to taste
To dry roast and grind :
- Coriander seeds – 1&1/2 tbsp
- Split black gram/uddina bele – 2 tbsp
- Black pepper corns – 1&1/4 tsp
- Poppy seeds – 1 tsp
- Hing – 1/8 tsp
- Turmeric powder – 1/2 tsp
- Grated fresh coconut – 1/2 cup
For tempering :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/2 tsp
- Red chilli – 2 to 4
- Curry leaves – few
PROCEDURE :
- Wash, peel and cut the ridge gourd into cubes and cook it for 5 minutes in enough water along with groundnuts, don’t cook the ridge gourd till soft but keep it crunchy
- Meanwhile dry roast the coriander seeds, split black gram and black pepper corns till done, turn off the fire and add poppy seeds, hing, coconut and turmeric powder just to make them warm
- Transfer to a mixie jar and grind into fine paste by adding little water
- Now to the cooked ridge gourd + groundnut mixture add in cooked pigeon peas/dal/togaribele, salt and ground masala paste and allow it to boil well
- Now add in tamarind pulp, stir well and do check for the salt and remove from the fire
- Prepare the tempering and pour it on the Kootu
- Serve with steaming hot rice
