I learnt Sorakkai ( Suraikai in Tamil,Sorakaya in Telugu,Bottle gourd in English,Lauki in Hindi) kootu recipe from my MIL.Whenever i buy bottle gourd,i prepare this kootu. With vathakuzhambu,it tastes divine. We make this kootu in two ways.One version tastes sweet and the other one is a spicy version. But my vote goes to the sweet version
Love it a lot.!! Try whichever u like.Lets see how to make Sorakkai kootu for rice..
Sorakkai Kootu - 2 versions
How to make Sorakkai kootu/Bottle gourd kootu recipe Cuisine: South Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 200ml
Sweet Version
- Bottle gourd – 1 no (small size) or use half if it is big
- Green chilly – 1 no ( finely chopped)
- Salt & water – As needed
- Powdered Jaggery – 1/4 cup (adjust )
To grind
- Coconut – 1/4 cup
- Rice flour – 1 tsp
- Water – as needed
To temper
- Coconut oil - 2 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Red chilly – 1 no ( no need to pinch,whole chilli)
- Curry leaves – a few
- Milk (optional) to add at the end.
Spicy Version
- Bottle gourd – 1 no (small size) or half if it is big
- Moong dal - 1 tbsp
- Sambar powder – 1 tsp
- Salt & water – As needed
To grind
- Grated Coconut – 1/4 cup
- Rice flour – 1 tsp
- Water – as needed
To temper
- Coconut oil - 1 tsp
- Mustard seeds – 1/4 tsp
- Urad dal – 1/2 tsp
- Red chilly – 1 no ( full , no need to pinch)
- Curry leaves – a few
MILK –ADD LITTLE AT THE END |
METHOD
SWEET KOOTU - Wash and peel off the outer skin of bottle gourd . Cut into two halves.Now remove the spongy center portion which has seeds.
- Finely chop the hard portion and add the salt and water. Pressure cook up to one whistle.Meanwhile , grind the grated coconut,green chillies with rice flour adding little water or milk.
- Now open the cooker and add the powdered jaggery . Mix well. Let it boil for few minutes.Finally add the ground coconut mixture and allow it to thicken .. Add milk at the end if necessary .Temper all the ingredients given above in the same order. Add to kootu .Mix well and serve with Vathakuzhambu.Enjoy !
SPICY KOOTU - Wash and peel off the outer skin of bottle gourd .
- Cut into two halves.Now remove the center portion which has seeds.
- Finely chop it and add the sambar powder,moong dal, salt and water.
- Pressure cook up to one whistle.Meanwhile , grind the grated coconut with rice flour adding little water or milk.
- Now open the cooker and add the ground coconut mixture and allow it to boil . Add milk at the end if necessary .
- Temper all the items given above and add to kootu..
Enjoy with rice and papad !
For variations,add 2 green chillies while grinding coconut instead of sambar powder. |
Cooking Tips- Select small, tender, and firm bottlegourds (light green and fresh-looking); prick the skin, and if it's thin, it's tender. You can use tender bottlegourd with the peel and tender seeds. To use mature bottlegourd, remove the peel and seeds.
- Taste the bottlegourds before cooking, as they can sometimes be bitter.
- Wrap in plastic and refrigerate to keep the bottlegourds fresh.
- Use them for curries, soups, salads, chutneys, jams or desserts. Their neutral taste lends itself to a variety of dishes, both savory and sweet..
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