Ridge Gourd Kosthu

Idlis and Dosas are staples for many of us. Finding a right accompaniment for them is a challenge. Coconut chutney or sambar is a classic combo for hot Idlis. However, there are various other options for those. One such kosthu/ sambar varieties that I often prepare with Idlis is the Ridge Gourd Kosthu from the market. This Kosthu is different from other varieties as it does not have any dal/ lentils added to it. It is very easy to prepare and delicious to have with steaming hot Idlis. Ridge gourd / Turai/ Peerkangai is an extreme blood purifier and removes pollutants from blood when included frequently in the diet. This is very tasty form of including ridge gourd to your diet. Do try this kosthu with piping hot Idlis and enjoy the goodness of this vegetable.
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
    Main Ingredients
  • 1 cup Ridge Gourd/Peerkangai/ Turai /Birakaya
  • 0.25 cup Chopped Onions
  • 0.5 cup Chopped Tomatoes
  • 2 stick Green Chilli
  • 0.25 tsp Turmeric Powder
  • 1 dash Salt
    • Tempering Ingredients
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Urad Dal
  • 0.25 tsp Chana Dal
  • 1 stick Curry Leaf
  • 1 stick Red Chili
  • 2 tsp Cooking Oil
Instructions
  1. Choose tender ridge gourds, peel off the skin, and chop them into cubes and measure one cup.
  2. In a wide pan, add the chopped ridge gourd, slit green chili and roughly chopped tomatoes. Add 1.5 cups of water, just enough to cover them. Place in a stove and cook with a covered lid.
  3. After 8 – 10 mins, open the lid and check if it's done. Switch off the flame and allow it to cool down.
  4. Meanwhile, chop onions finely and set aside. In a mixer, add the boiled ridge gourd and tomatoes along with green chili and ground them to a fine paste.
  5. Heat a pan and drizzle oil to it. Temper with mustard seeds, urad dal, curry leaf, channa dal, and red chilli. Add the finely chopped onions and saute until they turn pinkish.
  6. Add the grounded ridge gourd mix to it and add turmeric powder. Add half a cup of water to it along with salt and asafoetida powder. Allow it to boil for 4 – 5 mins.
  7. Switch off the stove when they reach a sambar consistency. Serve soaked with hot idlis.
Recipe Notes

  • Instead of adding chopped tomatoes, you can also replace it with tamarind pulp or half a tsp of tamarind paste.
  • The same kosthu can be made with just tomatoes alone or lauki/ bottle gourd.