Bottle gourd kootu , a lentil based dish cooked with coconut.
Ingredients (240 ml cup used)
1 ½ cups chopped bottle gourd / sorakkai
½ cup dal moong dal or tur dal
Salt as needed
Tamarind or tamarind paste as needed
1 sprig curry leaves
1 tbsp. ghee or ½ tbsp. oil
½ tsp mustard
Pinch of hing
3 to 4 tbsp. grated coconut
2 to 3 red chilies
½ to ¾ tsp cumin
1 to 1 ½ tbsp. roasted chana dal
How to make the recipe
Soak tamarind in a bowl of hot water and set aside to soak. Squeeze and filter it. Set aside.
Wash dal till the water runs clear. Add 1½ to 2 cups water and begin to cook.
Wash bottle gourd, peel the skin and cube. Add it to the dal and cook till the dal and bottle gourd are cooked well.
While the dal and veggie gets cooked, dry roast red chili till crisp, dal till golden and cumin just for a minute. 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 and turmeric. Stir and cook for about 3 to 5 minutes. Add more water if needed to bring it to the desired consistency.
Add the tamarind paste and salt. Allow the sorakkai kootu to bubble.
Heat a pan with ghee or oil, 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.