Sorakkai Kootu (Bottle Gourd Kootu)
Directions
- 1Soak tamarind in a bowl with ¼ cup hot water and set aside to soak, then squeeze and strain it.
- 2Add dal to a pot or pressure cooker, rinse well, pour 1½ to 2 cups water, and begin to heat on a medium flame.
- 3Rinse the bottle gourd, cut it into 2 parts, taste test to ensure it's not bitter, peel the skin, and cube it.
- 4Add the cubed gourd to the dal and bring it to a rolling boil, then turn the heat to low.
- 5If using a pressure cooker, cover and pressure cook for 2 whistles on a medium heat, then open the lid when pressure drops.
- 6If cooking in a pot, cook uncovered on a low to medium heat, adding more hot water as required, until lentils and gourd are soft cooked.
- 7While the lentils cook, dry roast red chilies and chana dal in a small tadka pan until deep golden and aromatic, then add cumin seeds and fry for 30 seconds.
- 8Cool the roasted ingredients and add them to a grinder along with coconut, then pour a little water and make a thick paste.
- 9When the dal and gourd are cooked completely, add the ground paste, tamarind, and turmeric.
- 10Stir well, add more hot water if required to achieve a thick yet pouring consistency, and cook for about 3 to 5 minutes until bubbling and aromatic.
- 11Heat a tadka pan with ghee or oil, add mustard and cumin seeds.
- 12When they begin to crackle, add curry leaves, red chili, and hing.
- 13Switch off the stove and add the tempering to sorakkai kootu.
- 14Serve with rice or chapathi.
Ingredients
- 1.5 cups bottle gourd, chopped / sorakkai
- 0.5 cup moong dal or toor dal
- 0.5 teaspoon salt (adjust to taste)
- 0.5 tablespoon Tamarind or paste (adjust to taste)
- 1 tablespoon Tamarind or paste (adjust to taste)
- 1 sprig curry leaves
- 1 tablespoon ghee or oil
- 0.5 teaspoon mustard seeds
- 0.5 dried red chilli (broken)
- 1 dried red chilli (broken)
- 1 Pinch hing (asafetida)
- 3 tablespoon coconut grated
- 4 tablespoon coconut grated
- 2 dried red chilies (adjust to taste)
- 5 dried red chilies (adjust to taste)
- 0.5 teaspoon cumin
- 0.75 teaspoon cumin
- 1 tablespoon chana dal (bengal gram)
- 1.5 tablespoon chana dal (bengal gram)
Equipment
bowlpotpressure cookertadka pangrinder
Tips
- The key to a nice and flavorful kootu is the paste we make with roasted ingredients, which adds aroma and enhances the taste.
- Always taste the bottle gourd before cooking and avoid using bitter-tasting ones, as they are toxic.
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