Sorakkai kootu | Bottle gourd kootu
Bottle gourd kootu is a south Indian lentil based dish cooked with coconut, spices and herbs.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
seasoning
- 1 sprig curry leaves
- 1 tbsp ghee or ½ tbsp. oil
- ½ tsp mustard
- 1 Pinch hing
to grind
- 3 to 4 tbsp coconut grated
- 2 to 3 red chilies
- ½ to ¾ tsp cumin
- 1 to 1 ½ tbsp chana dal or bengal gram
How to make the recipe
Preparation
- Soak tamarind in a bowl of hot water and set aside to soak. Squeeze and filter it. Set aside.
- Add dal to a bowl and rinse well till the water runs clear. Set this aside.
- Wash bottle gourd, peel the skin and cube.
- Add it to the dal along with 1½ to 2 cups water.
- Cook till the dal and bottle gourd are cooked well.
- You can pressure cook for 2 whistles.
Making sorakkai kootu
- In a small tadka pan, dry roast red chilies and chana dal until golden and aromatic.
- Then add cumin and fry for 30 seconds.
- Cool these and blend together with coconut and water as needed to a thick paste.
- When the dal and gourd is cooked completely, add the ground paste, tamarind and turmeric.
- Stir and cook for about 3 to 5 minutes. Add more water if needed to bring it to the desired consistency.
- Allow the sorakkai kootu to bubble & turn aromatic.
Tempering
- Heat a pan with ghee or oil, then add mustard and cumin.
- When they begin to crackle, add curry leaves, red chili and hing.
- Switch off the stove and add the tempering to sorakkai kootu. Serve with rice or chapathi.
NUTRITION (estimation only)
Calories: 163kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 13mg | Potassium: 420mg | Fiber: 8g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 43.4mg | Calcium: 37mg | Iron: 3mg