Kootu is a South Indian dish made of vegetables and lentils. Kootu pairs well with any thogayal. You do not have to prepare rasam or samber. 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 chapati. Today we will learn how to make sorakkai kootu following this easy recipe.
Peel the skin, scoop out the seeds and chop the bottle gourd into cubes.
Grind coconut, cumin seeds and fried gram to a smooth paste. Fried gram is used for thickening. You can also use 3/4 tsp of rice flour instead of fried gram.
In a pressure pan, add the chopped bottle gourd, salt, sambar powder, moong dal, needed water and pressure cook for 2 whistles.
Add the ground paste and simmer for a few minutes.
Heat 1 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chilli, hing and curry leaves. When dal turns golden brown, pour the seasoning over the kootu.
Serve hot with rice or chappati or roti.
Instead of moong dal/pasi parupu, tur dal or mixture of tur dal (1 tbsp) + moong dal (2 tbsp) can be used. In that case tur dal has to be pressure cooked separately. Some prefer to cook bottle gourd separately in water. You can do that also but I have given an easier version using the pressure pan.
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 on medium flame and then season it with the ingredients given under seasoning.
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