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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
Prep Time
7
minutes
Cook Time
15
minutes
Total Time
22
minutes
Servings
4
Author
Swasthi
Ingredients (1 cup = 240ml )
1 ½
cups
bottle gourd
, chopped / sorakkai
½
cup
moong dal
or tur dal
Salt
as needed
Tamarind
or tamarind paste as needed
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:
163
kcal
|
Carbohydrates:
21
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
9
mg
|
Sodium:
13
mg
|
Potassium:
420
mg
|
Fiber:
8
g
|
Sugar:
2
g
|
Vitamin A:
235
IU
|
Vitamin C:
43.4
mg
|
Calcium:
37
mg
|
Iron:
3
mg