Bottlegourd Kootu/sorakkai poricha kootuKootu is a South Indian dish made of vegetables and lentils. It is semi- solid in consistency and is a substitute for curry. This kootu is very simple, easy to prepare and is also very healthy and light. It needs no oil except for seasoning. It can be had with rice, roti/phulkas and chappati. I usually prepare this for dinner.
Bottle gourd -Cubed pieces 3 cups full
Moong dal -3 tbsp
Sambar powder - 1 1/2 tsp
Salt as required
For the grinding
Grated Coconut -1 tbsp
Jeera -1 tsp
Fried gram/chutney kadalai - 1/2 tbsp
(I use fried gram instead of rice flour for thickening)
For the seasoning
Mustard seeds-1/2 tsp
Urad dal - 1/2 tsp
Red chillie -1
Curry leaves -little
Asafoetida - a pinch
Peel the skin, scoop out the seeds and chop the bottle gourd into cubes.
In a pressure pan, add the chopped bottle gourd pieces, salt, sambar powder, moong dal, needed water and pressure cook.(2 whistles are enough)
Add the grounded paste and boil for a few minutes.
Heat 1 tsp of oil and season with the ingredients for seasoning.
Serve hot with rice or chappati or roti.
Instead of moong dal/pasi parupu, toor dal or mixture of tur dal (1 tbsp) + moong dal (2 tbsp) can be used. In that case toor dal has to be pressure cooked separately. Some prefer to cook bottle gourd separately in water. I have given an easier version using the pressure pan as it can be done in a jiffy.
In this method, bengal gram is used along with the other dals and grinding is not required After cooking the bottlegourd separately in water, add the pressure cooked dal (moong dal -2 tbsp, tur dal 1 tsp, bengal gram dal -2 tsp) and grated coconut. Boil for a few minutes and then season it with the ingredients for seasoning.
Variations -the same kootu can be done with chow chow or ridge gourd or ash gourd or broad beans/avarakkai or cabbage or brinjal.