Sorakayya Kootu ( Bottle Gourd Stew )

This recipe is from my mom-in-law. She is a great kootu expert. She makes kootu with almost any vegetable and it tastes so yummy. I've prepared this kootu with bottle gourd ( sorakayya, dudhi). Toor dal and bottle gourd are cooked and ground-coconut-dal paste is added and is tempered with spices. This dish is very easy and is a great alternative to sambar and dal. It has got vegetables and dal thus making a very nutritious meal.

Ingredients:
Serves : 4
Cooking time : 20 mins + soaking time
Difficulty : Easy

1 cup - Sorakayya ( Bottle Gourd) - Cut into small cubes
1 cup - Toor dal (Kandhi pappu)
1/4 cup - Chana dal (Sanaga pappu)
1 1/2 tsp - Salt or to taste
1 tsp - Turmeric

For Ground paste:

2 tbsp - Coconut
1 tbsp - Urad dal (Mina pappu)
1 tbsp - Chana dal (Sanaga pappu)
1 tsp - Jeera ( Jeelakara )
3 - Red Chillies
1 tsp - Oil

For Tempering :

1 tsp - Mustard seeds ( Avaalu, Rai )
1 tsp - Urad dal ( Mina pappu)
1/4 tsp - Asafoetida ( Inguva)
1 tsp - Ghee
Few curry leaves


Soak Chana dal for about 30-40 mins. Wash and cook toor dal and cut bottle gourd together in a pressure cooker.

Take and pan, and add about 1 tsp oil and fry the urad dal, chana dal, jeera and red chillies till the dal gets golden brown. Grind along with coconut into fine paste by adding little water if needed.

Take a deep pan and do the tempering. Add ghee, add mustard seeds and urad dal. Add asafoetida, when mustard seeds splutters and urad dal gets light golden brown, add curry leaves. Add the cooked dal and bottle gourd into it. Add soaked chana dal and mix well. Add salt, turmeric and the ground coconut-dal paste into the dal and cook for about 5 mins. If the consistency is too thick add some water, if it's too watery let it cook for more time. Turn off the heat.

Serve it with rice or with chapathis. The kootu is ready to be relished.





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