FAVOURITE RECIPE OF THE WEEK

Karthigai Pori - Karthigai Vella Pori Recipe

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Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops.


They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame seed…

Bottle Gourd Kootu - Suraikkai Kootu

Bottle Gourd (Suraikkai) is a wonderful vegetable for kootu. Like the chayote (chow chow) kootu, this bottle gourd kootu also includes moong dal and coconut paste.



Most of the kootu dishes are prepared with moong dals, but you can also prepare with chana dal or toor dal. However, if the vegetables and the dals are cooked softly for the kootu then any dals can be added in the dish.Usually for kootu I don't prefer pressure cooking the vegetables. The vegetable loses its colour and texture due to the pressure. If you do not have time to cook directly in an open vessel, try to cook both the vegetable and dal in a small pressure cooker just for 1 or 2 whistles. Then slowly and carefully release the pressure with a small spoon or a knife. This method helps to retain the vegetable colour and texture.The coconut paste adds a rich taste to the kootu. My Grandma suggests me to add dried red chillies which are light red in colour so that the kootu looks good. You can also add green chillies too. In the final stage if the kootu appears thin you can add a teaspoon of rice flour. Now let's see how to prepare Bottle gourd kootu with step by step instrcutions.

Similar Kootu Recipes



Bottle Gourd Kootu - Suraikkai Kootu  Recipe Details
 
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Prep time : 15 minutes
Cook time : 20 minutes
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 small bottle gourd
  • 1/4 cup moong dal
  • 1/2 cup grated coconut
  • 4 small onions
  • 1 or 2 dried red chilly
  • 1/2 tsp cumin
  • 1/4 cup milk
  • few curry leaves
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • salt to taste
  • 1 tsp oil
Cooking Directions
  1. Wash the bottle gourd and cut the stem of the gourd. Peel the skin carefully with a peeler. Then, slit half lengthwise and remove the seeds and white pith with a spoon. Soak the moong dal for 15 minutes.
  2. Take a vessel and add the soaked moong dals along with 1/2 cup of water. Cook the moong dal on medium heat. Do not close it with the lid because the moong dal will foam up for every 5 minutes.
  3. When the moong dals are half done, add the chopped bottle gourd. Add some more water and allow to cook on medium heat.
  4. In the meantime, grind the coconut, small onions, dried red chilly and cumin.
  5. When the bottle gourd and moong dal cooked completely, add the ground coconut paste and required salt.
  6. Mix them well and allow the kootu to boil for 5 minutes. When the raw smell of the onions and cumins disappear, turn off the heat. Now add the cold milk and mix them well.
  7. Heat a tsp of oil in a small frying pan and add the mustard and urid dal. When it splutters add the curry leaves and add it to the hot kootu.

Bottle Gourd Kootu - Suraikkai Kootu  with step by step photos

Wash the bottle gourd and cut the stem of the gourd. Peel the skin carefully with a peeler. Then, slit half lengthwise and remove the seeds and white pith with a spoon. Chop it evenly as in the picture.Soak the moong dal for 15 minutes.


Take a vessel and add the soaked moong dals along with 1/2 cup of water. Cook the moong dal on medium heat. Do not close it with the lid because the moong dal will foam up for every 5 minutes.

When the moong dals are half done, add the chopped bottle gourd. Add some more water and allow to cook on medium heat.

 In the meantime, grind the coconut, small onions, dried red chilly and cumin.


When the moong dals are half done, add the chopped bottle gourd. Add some more water and allow to cook on medium heat.

When the bottle gourd and moong dal cooked completely, add the ground coconut paste and required salt.

 Mix them well and allow the kootu to boil for 5 minutes. When the raw smell of the onions and cumins disappear, turn off the heat. Now add the cold milk and mix them well.

Heat a tsp of oil in a small frying pan and add the mustard and urid dal. When it splutters add the curry leaves and add it to the hot kootu. 


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