Sorakkai Tomato Kootu
Kootu is an authentic tamilian item almost served as a side dish in any Tamilian Thali, Weddings or during special occasions. We can make kootu with different kinds of vegetables but watery vegetables like Chayote ( Chow Chow ), Sorakai, White Pumpkin, Snake Gourd are best suited. The gravy base for the Kootu is mostly coconut based and an addition of cooked moong dal / Payatham Paruppu makes it more richer. I am a big Kootu fan and always have a tendency to include this in my regular menu itself. Also we could eat this Kootu ( if there's any leftover..) with hot chappathis too...
Ingredients
Sorakaya / Bottle Gourd - 1 Medium
Tomato - 1 Big
Moong Dal / Payatham Paruppu / Pesara Pappu - 1 Handful
Turmeric Powder - 1 tsp
Hing/Asafoetida - 1 Dash
Cumin Seeds - 2 tsp
Salt - To Taste
Sugar - A small pinch
Sugar - A small pinch
For the Gravy
Fresh Coconut Flakes - 2 tbsp
Green Chillies - 2 Medium
For the Tadka / Tempering
Oil - 3 tsp
Hing/Asafoetida - 1 pinch
Mustard Seeds - 2 tsp
Urad Dal / Ulutham Paruppu / Minna Pappu - 1 tsp
Channa Dal / Kadalai Paruppu / Senaga Pappu - 1 tsp
Curry Leaves - 7 or 8
Method
- Peel the skin off and cut the Bottle Gourd into small cubes. Pressure cook the Sorakaya Pieces along with tomato pieces, Moong Dal, turmeric powder and little Hing for 2 whistles.
- Meantime, make the gravy by grinding the above mentioned ingredients and keep it ready.
- After the cooker cools down, add the gravy paste into the cooked kootu.
- Add required amount of salt and a pinch of sugar to the Kootu and allow to boil for few minutes.
- In a separate tadka pan, add oil and all the ingredients for the tempering and pour them on top of the Kootu.
- Serve this with hot rice or hot chappathis.