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Beerakaya Pesarapappu Kootu ~ Ridge gourd and Moong dal

Print version of Beerakaya Pesarapappu Kootu ~ Ridge gourd and Moong dal

The monsoon has set in and I am enjoying Vizag weather since the past two days. It isn’t pouring yet, just a few showers during the night and one wakes up to pleasant, cool and windy weather. The landscape outside my bedroom window is spectacular. After Nehal left for school (his first day after summer vacation) this morning, I sat outside with a cup of hot tea, reading the newspaper and enjoying the weather. I was also in a mood to bake and prepared a quick basic eggless cake for Nehal.

Such weather also calls for hearty, warming, comforting foods. This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious. :)

Beerakaya Pesarapappu Kootu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

1 small cup pesarapappu/moong dal, washed

2 cups ridge gourd, peeled and cut into small pieces

1/4 tsp turmeric pwd

salt to taste

Make a paste:

2 tbsps grated coconut

2 green chillis

1 tsp cumin seeds

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp split black gram dal (urad dal/minapappu)

big pinch asafoetida/inguva/hing

few fresh curry leaves

2 tsps oil or ghee

1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool.
2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery.
3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds.
4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts.
5 Serve with hot rice or rotis.

Beerakaya Pesarapappu Kootu ~ Ridge gourd and Moong dal Recipe

Prep time: 5 min
Cook time: 25 min
Yield: 5
Main Ingredients: moong dal ridge gourd coconut

This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious.

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By • Jun 14th, 2010 • Category: All Recipes, Andhra Recipes, Indian Dal Recipes, Indian Lentil Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes

  • http://myworld-kitchen.blogspot.com kanthi

    Sailu,
    Beerakai pesara pappu kootu is a good dish, surely will try this. Thank u for sharing.

  • http://www.litebite.in Sanjeeta kk

    Vegetables and pulses! Looks very healthy and delicious.

  • http://www.foodmazaa.blogspot.com Shobha

    I love it ..it is a simple and healthy dish with bare minimum spices.

  • http://fastindianrecipes.com/ kshipra

    simple and easy dish yet so very healthy and delicious.

  • sri

    Looks yum.. My MIL adds little bit miriyalu powder instead of green chilli paste. Its a different taste..

  • JS

    Dear Sailu,

    This recipe looks good. It has been cloudy and from time to time some drizzle in New York. I will try this Kootu. With best wishes.

    JS

  • Nagamohini Nadiminti

    Dear Sailu,

    We also generally prepare beerakaya pesarapappu kootu. But we dont add coconut in it. After adding coconut paste, it is simply superb. Thank you very much. I love it.

  • tapathi

    this is a very super delicious food item and it is diet control food, thanks

  • Madhuri

    Wow , Pesarapappu is my favorite lentil and beerakaya is my favorite vegetable. This is a MUST try for me. Thx for sharing this.

  • http://www.shalinivenkatesh.com shalini

    yummy kootu… i luv all varieties… this one seems new and m gonna try it tom…

  • http://everythingaboutcooking.blogspot.com Bhagi

    sailu garu ,
    This is what I made for dinner yesterday to pair with vankaya vepudu….it was great. I did not add coconut though….

  • Madhuri

    Sailu, Is there any technique to choose the right ridge gourd ? Every time i buy ridge gourd at least one out of 3 turns bitter. If you have any tips please share, thanks in advance.

    • http://sailusfood.com Sailu

      Choose the ones with a deep green color and are firm on touch. Like brinjals, sometimes ridge gourds also have a bitter taste and it spoils the flavor of the dish. Before cooking, bite on the raw vegetable and if its sweet, proceed with the dish otherwise discard it. :)

      • Madhuri

        Thank you Sailu, will try your tip next time i go shopping.

      • Vinu

        Today my wife cooked birakaya pesara papu .It;s too bad.i never heard this receipe in my lifetime.

  • http://umaskitchen.wordpress.com uma

    Love the dal and ridge gourd combo.

  • aneel

    hi sailu
    i like your all recipes they are delicious, and in this recipe you told to make a paste of grated coconut,greenchilli,cuminseeds, can you please tell we need to use the fresh coconut or the roasted coconut powder and the cumin we need to roast them and make a paste or not.
    thankyou
    aneel

    • http://sailusfood.com Sailu

      Fresh coconut. No need to roast cumin seeds.

  • Gowthami

    Sailu Garu,

    I was never a fan of ridge gourd.. I tries this recipe of yours and voila.. I’m in love with the dal..It is so yummy and I told my mum back in India to try it out..

    When I got married a year ago and came to US..I know nothing,absolutely nothing about food.. Thanks to my mom and you…I can cook now…

    I was really amazed by the amount of detail you put into your recipes..That is what makes you different from the hundreds of other blogs..

    G

  • sita

    Tried out yesterday we all enjoyed! Thanks

  • sita

    Tried out yesterday we all enjoyed! Thanks