South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe

Name: South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe
Total time: 1200 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 cup chopped Bottle-Gourd; 2 medium size potatoes chopped; 1/2 cup green peas; 1 tomato chopped; 1/8 cup moong dal/ split dehusked green lentil; 1/4 Turmeric powder; 1 teaspoon sambhar powder (optional); 2-4 dry red chillies; 1 1/2 tablespoons raw rice; 1 teaspoon cumin seeds; 1 teaspoon black pepper corns; 3-4 tablespoons coconut milk powder; 2 teaspoon Coconut oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; Pinch hing/aesafoetida; 2 teaspoons udad dal/ split dehusked black lentil; 4-6 curry leaves

PV Iyer @pviyer79

Nagpur

#goldenapron3
#week15 Puzzle [Lauki]
#Entry2
South-Indian Bottle-Gourd Curry Sorraikai Kootu Lockdown recipe

I call it a lockdown recipe, as I have used coconut milk powder to substitute fresh coconut, that is traditionally used in this dish. I am so happy that I tried this coconut milk powder as a replacement because the end result is so similar to the authentic kootu that we prepare by grinding fresh coconut masala.

Low fat /Fat free recipe

#goldenapron3
#week15 Puzzle [Lauki]
#Entry2
South-Indian Bottle-Gourd Curry Sorraikai Kootu Lockdown recipe

Low fat /Fat free recipe

PV Iyer @pviyer79

Nagpur

#goldenapron3
#week15 Puzzle [Lauki]
#Entry2
South-Indian Bottle-Gourd Curry Sorraikai Kootu Lockdown recipe

Low fat /Fat free recipe

#goldenapron3
#week15 Puzzle [Lauki]
#Entry2
South-Indian Bottle-Gourd Curry Sorraikai Kootu Lockdown recipe

Low fat /Fat free recipe

Saved

Ingredients

20 minutes

5 servings

Boiled curry
2 cupchopped Bottle-Gourd
2medium size potatoes chopped
1/2 cupgreen peas
1tomato chopped
1/8 cupmoong dal/ split dehusked green lentil
1/4Turmeric powder
1 teaspoonsambhar powder (optional)
Ground masala
2-4dry red chillies
1 1/2 tablespoonsraw rice
1 teaspooncumin seeds
1 teaspoonblack pepper corns
3-4 tablespoonscoconut milk powder
Tempering
2 teaspoonCoconut oil
1 teaspoon mustard seeds
1 teaspooncumin seeds
Pinchhing/aesafoetida
2 teaspoonsudad dal/ split dehusked black lentil
4-6curry leaves

Saved

Steps

20 minutes

1

Chop vegetables and keep ready.
2

Prepare ground masala by soaking washed raw rice, cumin seeds and pepper corns in some water.
3

After 15 minutes or so add broken red chillies and coconut milk powder, grind to a smooth paste.
4

Wash and add moong dal in a pressure cooker.
5

Add all veggies to the cooker with moong dal. Add water till all vegetables are covered.
6

Add turmeric and sambar powder. Close the lid and take 3 whistles.
7

Vegetable must be well cooked and mushy.
8

Prepare tempering by heating coconut oil in a pan. Add cumin seeds, aesafoetida, curry leaves and udad dal. Roast till udad dal changes colour slightly.
9

Add boiled curry and ground masala.
10

Add salt and let the mixture come to boil.
11

Serve hot with parathas or Rasam rice, sambar rice or as a side dish.