Showing posts with label Sorekkai. Show all posts
Showing posts with label Sorekkai. Show all posts

Saturday, April 22, 2017

How to clean & cut Bottle gourd | Sorekkai

Bottle Gourd is a vegetable with high water content and also has good source of vitamin c & k. It's good to include this veggie during summer.You may think why there is a post about how to clean & cut bottle gourd, is this such a complicate task?No, not at all. But to be honest, i never once had any dish made from bottle gourd until i got married and started to cook on my own.
Later when i asked Amma that why she didn't make anything with Bottle gourd,she told me a interesting story.In my grandma's(maternal) childhood days,they used to visit near by Ayyanar temple.Whoever worshipped Ayyanar diety in her town, try to exclude bottle gourd from their diet and also it's to be believed that if any of these people would go nearby bottle gourd plant,then the plant would  die 😇.Interesting belief, right?
With that strong belief, aachi(grandma) neither prepared nor tasted bottle gourd in her life. As Amma never grew up eating bottle gourd, she doesn't like it much and she never prepared anything with bottle gourd in our home.So when i started to use bottle gourd, i don't know how to use it.And ask my friends about how to clean & cut bottle gourd.So this post may be helpful to beginners or any one like me 😜 .


How to clean & Cut Sorekkai

Preparation Time : 10 mins | Cooking Time : 0 minsMakes : 2 cups 
Recipe Category: Basics | Recipe Cuisine: Indian
Ingredients
Bottle gourd - 1

Procedure
Take the bottle gourd and cut off the edges, then peel the skin of bottle gourd with peeler.Cut the bottle gourd into two horizontally, then again cut the one half into vertically and remove the sponge texture inside.Cut them into strips and then chop into squares or as per your recipe demands.
Chopped Bottle gourd is ready to use.
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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
Ingredients
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 

Procedure
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.
Notes:
  • 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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