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.
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