Kootu is a healthy option compared to stir-fry and best pair with any tangy gravy. This bottle gourd Kootu is simple to make and tastes good. I make this at least once in two weeks. Bottle gourd/Sorakkai is high in vitamins and best for lactation mothers. This kootu is apt for summer and this kootu can be tried with snake gourd or chow chow/chayote too. Let's see the recipe.
Bottle gourd Kootu recipe | Sorakkai Kootu | Kootu Recipes
South Indian Bottle Gourd Kootu with moong dal.
Calories
Ingredients
- Bottle gourd - 2 cups chopped
- Moong dal - 4 tbsp
- Salt - as required
To Grind
- Coconut grated - 1/4 cup
- Cumin seeds - 1/2 tsp
- Small onions - 2
- Raw rice - 1/2 tsp
- Green chillies - 2
To Temper
- Oil - 1 tsp
- Mustard seeds- 1 tsp
- Urad dal - 1 tsp
- Curry leaves - 1 sprig
Instructions
Preparation
- Peel the skin off from the bottle gourd and cut into two vertical pieces. Then chop them to small cubes. Keep aside.
- Grind coconut, green chillies, small onions,cumin seeds and raw rice with little water to a fine paste and keep it ready.
Method
- Take chopped bottle gourd pieces and moong dal in a small pressure cooker and add a cup of water to it. Pressure cook it for two whistles and open the cooker once the pressure released.
- Now add the coconut paste to the pressure cooker and mix it slowly. Start boiling the kootu in low medium flame for 5 minutes or until the kootu consistency is reached. Switch off the flame once done. Don't boil the kootu for more time after coconut paste is added.
- Heat a tadka pan and add the items to temper. Let the mustard seeds crackle and urad dal turns brown, then add curry leaves and fry for a minute. Add the tempered items to the kootu and mix it well.
Nutrition
Serving: 3g
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Preparation :
1. Peel the skin off from the bottle gourd and cut into two vertical pieces. Then chop them to small cubes. Keep aside.
2. Grind coconut, green chillies, small onions,cumin seeds and raw rice with little water to a fine paste and keep it ready.
Procedure :
1. Take chopped bottle gourd pieces and moong dal in a small pressure cooker and add a cup of water to it. Pressure cook it for two whistles and open the cooker once the pressure released.
2. Now add the coconut paste to the pressure cooker and mix it slowly. Start boiling the kootu in low medium flame for 5 minutes or until the kootu consistency is reached. Switch off the flame once done. Don't boil the kootu for more time after coconut paste is added.
3. Heat a tadka pan and add the items to temper. Let the mustard seeds crackle and urad dal turns brown, then add curry leaves and fry for a minute. Add the tempered items to the kootu and mix it well.
Serve the kootu with steamed rice and any tangy kuzhambu of your choice. We had it with karuveppilai kuzhambu.
Notes :
1. Keep the flame in low to medium while boiling the kootu in order to avoid the bottom to get sticked.
2. If the kootu is watery add a tsp of rice flour in the end and boil it for 2 minutes to make it thick.
3. This kootu thickens with time so switch off the flame accordingly.
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