Tuesday, 1 December 2015

Bottle Gourd / Suraikkai Koottu

Bottle Gourd / Suraikkai Koottu. In vegetarian dishes, I like koottu very much. Not only this bottle gourd koottu, generally I like koottu made from any vegetable like cabbage, snake gourd, chow chow etc... Especially, koottu will taste wonderful with rasam rice. Give it a try, I am sure you will like it too...

Bottle Gourd / Suraikkai – 1/2 Kg
Onion – 2 No.
Tomato – 2 No.
Moong dal – 1/4 Cup
Dry Red chili – 3 No.
Curry Leaves – 2 String
Grated Coconut – 1/4 Cup
Cumin Seeds – 1 tsp.
Garlic – 6 Cloves
Shallots – 4 No.
Coriander Leaves – 2 tbsp.
Mustard Seeds – 1/2 tsp.
Asafoetida – a pinch
Oil – 2 tbsp.
Salt to taste

1. Chop the bottle gourd, tomato and onion. Soak moong dal in water for 15 minutes.
 2. Heat oil in a pressure cooker and add finely chopped onion and saute till the onion turns golden brown color.
3. Add chopped tomatoes and saute for a minute. Add salt and turmeric powder. Mix well and cook till the tomatoes become soft and mushy.
4. Now, add the chopped bottle gourd, mix well and cook for 2 minutes.
5. After 2 minutes, add soaked moong dal and mix well. Add enough water and close the pressure cooker and cook for 5 whistles.
6. In the meanwhile, grind grated coconut, cumin seeds, garlic, shallots and 2 dry red chilies into coarse paste without adding water.
7. After 5 whistle, switch off the flame and wait till the pressure is completely released. Open the cooker and add the ground coconut paste.
8. Place the cooker of stove and cook on a medium flame for about 5 minutes. Temper it with mustard seeds, asafoetida, one dry red chili and curry leaves. Switch off the flame. Add chopped coriander leaves and stir well.
Bottle Gourd Koottu / Suraikkai Koottu is ready to serve. Serve with hot steamed rice or chapati. Tastes best with rasam rice.

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