Friday, April 21, 2017

Bottle gourd Kootu | Sorekkai Kootu | Kootu recipe

Bottle gourd/ Sorekkai kootu is an easy accompaniment for rice made from bottle gourd and moong dal. As bottle gourd has lot of water content in it, it's good to have them during summer time.
There are few veggies (Ridge Gourd,Bottle gourd etc) that i started to cook after my marriage only. Amma never used those veggies in her kitchen.First time, i bought the bottle gourd to try the famous Lauki halwa and it turned out super delicious. After making that halwa, i left out with small piece of bottle gourd, so i tried this kootu followed the same method of making  Chow Chow Kootu. To my surprise, it tasted really good and it became the part of my daily cooking.It paired well with any spicy kuzhambu and we had it with rice and manathakkali vathal kuzhambu

If you're quite fond of kootu more than poriyal or stir fry, then you can check out my other kootu recipes
Chow Chow Kootu
Keerai Kootu
Vella Poosanikai Kootu
Yellow Pumpkin Kootu
Pudalangai Kootu
Peerkangai Kootu

Sorekkai Kootu

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Bottle Gourd - 1 
Moong dal - 1/4 cup
Asafoetida powder - 1/4 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Salt - to taste
Coriander leaves - few
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Pearl onion - 1 (finely chopped)
Curry leaves - few 

In a pressure add moong dal along with asafoetida powder and 3/4 cup water.Bring into boil and let it be in medium flame for 10 mins.In the mean time, chop the bottle gourd into small cubes.Check here on how to cut bottle gourdAdd the sorekkai into dal and cover the cooker with lid and cook it for 2 whistle.Open the lid and place it on heat again and add spices(turmeric,red chili powder) & salt. Bring to boil until the raw smell leaves. Finally add the coriander leaves & switch off the flame.Now temper the ingredients listed under "To Temper" and add into the kootu.That's it, Quick & Yummy Sorekkai Kootu is ready.
  • Using coconut oil enhance the taste of the kootu.
  • Adjust the red chili powder as per your taste.
  • Adding sorekkai after 10 mins of boiling dal gives well cooked dal and not mushy sorekkai

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