Sorakkai kootu | Bottle gourd kootu

Sorakkai kootu formula – South Amerindian language style bottle gourd formula cooked with lentils, spices and herbs. Sorakkai is the telugu and tamil name for feeding bottle gourd. It is 1 of the most used veggie in Asian country Cuisine. Bottle gourd is often used to make curries, halwa, kheer and even cooked with lentils.

Kootu is a lentil plant based dish from South Indian cuisine which is most commonly made with veggies equal Lagenaria siceraria, pumpkin, cabbage OR even with mixed vegetables.

Sorakkai is one of our preferred veggies at home and I often use it to make this bottleful gourd stir up fry. This sorakkai kootu is great to serve for lunch along with some plain rice, papad and pickle. It also goes cured with roti.

Readying

1. If you bash not have tamarind paste ready, imbue little tamarind in a trough of hot water. Soak IT to cushion. Squeeze, filter and set aside money box needed.

2. Wash and peel sorakkai. Chop to cubes.

3. Wash out decalitre. Cook dal and sorakkai conjointly with 1 1/2 to 2 cups water. You can also pressure cook for 2 whistles until soft.

4. Mean while, dry roasted red chilies trough crisp and chana dal till golden. Turn out and add cumin. Cool them. Conflate together fresh coconut, red chilies, cumin and dal.

5. Make a paste adding water as needful and blend.

6. When the dal and sorakkai are soft cooked, add the ground spread and turmeric. Cook for about 3 to 5 minutes. If needful decant dwarfish more water.

Making sorakkai kootu

7. Add tamarind paste and tasty.

8. Stir and cook till information technology begins to bubble over.

9. Season with tempering ingredients.

Pelt it to the dkl. Conjure up and serve sorakkai kootu with phulka or rice.

At that place are numerous ways to make up a kootu recipe. This is the fashio we make information technology at home. Here are my tips to make sorakkai kootu.

Tips

Choice of dal: I have used moong dal here. You bathroom use any dal of your choice look-alike toor dekalitre or even a mix in of toor and moong dal. I made this during the near summer days. Since moong decalitre is cooling to the physical structure I used information technology.

Kootu paste: The key to a overnice and flavorful kootu is the paste we piddle with roasted ingredients. This non only adds aroma but also enhances the taste of the sorakkai kootu.

Sorakkai: Always taste the sorakkai before cooking. Avoid using bitter savoring veggie as bitter relishing feeding bottle gourd is said to embody toxic.

More bottle calabash recipes,
sorakaya pappu
Sorakaya pulusu
Andhra s orakaya chutney
Sorakaya perugu pachadi .

Sorakkai kootu recipe

• ▢ 1 ½ cups bottle gourd , chopped / sorakkai
• ▢ ½ loving cup moong dekaliter or tur dal
• ▢ Salt as needful
• ▢ Tamarind tree or tamarind tree paste American Samoa needful

seasoning

• ▢ 1 sprig groom leaves
• ▢ 1 tbsp ghee operating room ½ tbsp. oil
• ▢ ½ tsp table mustard
• ▢ 1 Pinch hing

to grind

• ▢ 3 to 4 tbsp coconut palm grated
• ▢ 2 to 3 red chilies
• ▢ ½ to ¾ tsp cumin
• ▢ 1 to 1 ½ tbsp chana dal surgery bengal gram

Preparation

• ▢

  Soak tamarind in a sports stadium of hot water and reserve to soak. Squeeze and filter it. Set aside.

• ▢

  Add dekalitre to a bowl and wash well till the water runs clear. Set this aside.

• ▢

  Wash bottleful calabash, peel the skin and cube.

• ▢

  Contribute it to the dkl along with 1½ to 2 cups piss.

• ▢

  Falsify boulder clay the dal and calabash are cooked well.

• ▢

  You can pressure make for 2 whistles.

Making sorakkai kootu

• ▢

  In a small tadka pan, dry roast red chilies and chana dal until euphonious and aromatic.

• ▢

  Then add cumin seed and fry for 30 seconds.

• ▢

  Cool these and blend collectively with coconut and water as required to a thick paste.

• ▢

  When the dal and gourd is cooked completely, add the soil paste, tamarind and turmeric.

• ▢

  Budge and cook for astir 3 to 5 minutes. Add many piss if needful to bring it to the desired consistency.

• ▢

  Allow the sorakkai kootu to bubble & turn aromatic.

Moderating

• ▢

  Heat a Pan with ghee or oil, and so add mustard and cumin.

• ▢

  When they begin to crackle, add curry leaves, red chilli and hing.

• ▢

  Alternate off the stove and add the tempering to sorakkai kootu. Help with Elmer Rice or chapathi.

Alternative quantities provided in the recipe tease are for 1x lone, original formula.

For best results follow my careful bit-by-bit photo instructions and tips above the recipe circuit board.

Nutrition Facts

Sorakkai kootu | Bottle gourd kootu

Amount Per Serving

Calories 163 Calories from Pudgy 45

% Every day Value*

Fat 5g 8%

Saturated Fat 3g 19%

Cholesterin 9mg 3%

Atomic number 11 13mg 1%

Potassium 420mg 12%

Carbohydrates 21g 7%

Fiber 8g 33%

Sugar 2g 2%

Protein 7g 14%

Vitamin A 235IU 5%

Vitamin C 43.4mg 53%

Calcium 37mg 4%

Iron 3mg 17%

* Pct Daily Values are based happening a 2000 calorie diet.

© Swasthi's Recipes

Nigh swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi's Recipes. My aim is to help you cook great Indian food with my meter-time-tested recipes. After 2 decades of know in practical Indian cooking I started this blog to help people cook major & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you to raise your cooking skills.
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