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South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe
South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe

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We hope you got benefit from reading it, now let’s go back to south indian bottle gourd curry sorraikai kootu lockdown recipe recipe. You can have south indian bottle gourd curry sorraikai kootu lockdown recipe using 21 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe:
  1. Provide Boiled curry
  2. Take 2 cup chopped Bottle-Gourd
  3. Use 2 medium size potatoes chopped
  4. Take 1/2 cup green peas
  5. Take 1 tomato chopped
  6. Use 1/8 cup moong dal/ split dehusked green lentil
  7. Provide 1/4 Turmeric powder
  8. Take 1 teaspoon sambhar powder (optional)
  9. Use Ground masala
  10. Prepare 2-4 dry red chillies
  11. Take 1 1/2 tablespoons raw rice
  12. Take 1 teaspoon cumin seeds
  13. Take 1 teaspoon black pepper corns
  14. Prepare 3-4 tablespoons coconut milk powder
  15. Get Tempering
  16. Take 2 teaspoon Coconut oil
  17. Use 1 teaspoon mustard seeds
  18. Get 1 teaspoon cumin seeds
  19. Take Pinch hing/aesafoetida
  20. Take 2 teaspoons udad dal/ split dehusked black lentil
  21. Take 4-6 curry leaves
Instructions to make South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe:
  1. Chop vegetables and keep ready.
  2. Prepare ground masala by soaking washed raw rice, cumin seeds and pepper corns in some water.
  3. After 15 minutes or so add broken red chillies and coconut milk powder, grind to a smooth paste.
  4. Wash and add moong dal in a pressure cooker.
  5. Add all veggies to the cooker with moong dal. Add water till all vegetables are covered.
  6. Add turmeric and sambar powder. Close the lid and take 3 whistles.
  7. Vegetable must be well cooked and mushy.
  8. Prepare tempering by heating coconut oil in a pan. Add cumin seeds, aesafoetida, curry leaves and udad dal. Roast till udad dal changes colour slightly.
  9. Add boiled curry and ground masala.
  10. Add salt and let the mixture come to boil.
  11. Serve hot with parathas or Rasam rice, sambar rice or as a side dish.

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