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

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

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.
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 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.

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.

Comments

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuz...

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Coconut Milk Curry Leaves Juice - Dishes with two or three ingredients - Coconut Milk Recipes

Today we are going to see an interesting and healthy juice recipe with just two ingredients. Few years ago, I learnt this recipe from my yoga instructor. During our yoga class, she recommends everyone to replace the tiffin with this juice for breakfast. It gives more energy to practice exercises, and it also strengthens the immune system. You can replace curry leaves with mint leaves or coriander leaves. After drinking the juice, eat five soaked badam. Coconut milk curry leaves juice Recipe Details Prep time: 5 minutes Serves: 1 Category: juice Ingredients 1 cup grated coconut (tightly packed) 20 curry leaves Directions Take a big mixer jar and add the grated coconut and curry leaves. Add 1/4 cup of water and grind it nicely. Squeeze the ground coconut and strain the milk using a strainer or white cloth. Add the squeezed coconut, curry leaves mixture and grind it nicely with required water. Once again squeeze it well and take the milk. Mix them well and serve it immediately...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mo...

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this h...

VIRUNDHOMBAL

Search This Blog