Sorakkai Kootu
Ingredients
- 1 Bottle gourd
- 1/2 cup Freshly grated Coconut
- 1/4 cup Moong dhuli / husked green gram
- 2 tbsp Chana dal/split chickpeas
- 1 tsp Cumin seeds
- 2 green chillies
- 2 dried red chillies
- 1 tsp Mustard seeds
- 1/4 tsp Turmeric Powder
- 1 tbsp White lentil/urad dal
- 2 tbsp Coconut Oil
- Salt to taste
- 1 sprig curry leaves
Instructions
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Clean husked green gram and split chickpeas in water few times. Drain the water. Pressure cook with 1 cup of water.
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Chop bottle gourd into small pieces. You can pressure cook it with 1/4 cup of water too or boil in pan till vegetables are soft and cooked.
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Grind coconut with green chillies and cumin seeds with little water to make a paste
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Add Cooked vegetables, lentils and coconut paste in a sauce pan. Mix well and adjust the consistency by adding a little water. This curry is thick. So, do not add too much of water.
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Heat the sauce pan, add turmeric powder, mix and let the curry simmer for few minutes.
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Add salt to taste and mix well and remove from flame.
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Heat oil in a small frying pan. Add mustard seeds and white lentil.
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Once mustard seeds crackle, add red chillies and curry leaves.
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Add this tempering over the curry and serve.
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