Sorekayi kootu (bottle gourd kootu)
Ingredients
Sorekayi (lauki//bottle gourd)—1
Togari belle (toor dhal //arhar dhal// yellow split pigeon peas)—1/2 cup
Kadale kayi bija (peanuts//ground nuts)—1/4 cup
Salt—to taste
Jaggery powder (Bella//gud)—1/4 cup
Turmeric powder (arisina//haldi)—1 teaspoon
Fresh grated coconut (kayi turi//nariyal)—1/4 cup
Grated copra (ona kobbari//dry coconut)—1/4 cup
Curry leaves (karibevu//kadipatta)—few
Spices for masala
Urad dhal (uddina belle)—2 tablespoon
Kadale belle (channa dhal)—1 tablespoon
Jeera (jeerige//cumin seeds)—1 tablespoon
Dhania seeds(kothambari bija//coriander seeds)—1/2 tablespoon
Black green corns(kaalu menasu kaalu)—1 tablespoon
Dry red chillies (ona menasina kayi)—2
Ghee—1 teaspoon
Method
Fry all the ingredients listed for masala on medium flame until dhals turns to light brown colour.
Turn off the heat.
Take it aside and let it cool completely.
Grind the fried masala along with fresh grated coconut,dry coconut to a smooth paste by adding sufficient water.
Method for preparing kootu
Wash the sorekayi and chop into cubes.
No need to peel the skin of sorekayi.
Now wash the togari belle and peanuts.
Transfer to a pressure cooker along with sorekayi,add arisina and water.
Pressure cook on medium flame for 3 whistles.
Turn off the heat and let it cool.
Once pressure reduces open the lid and mix well.
Add in salt,jaggery powder and ground masala paste.
Add little water to adjust the consistency of kootu.
Add in few curry leaves.
Allow it to boil .
When boiled well switch off the stove.
Now prepare for seasoning (oggarane//tadka)
Heat 1 tablespoon of ghee in a laddle add in 1 teaspoon of sasive (mustard seeds//rai),cumin seeds (jeerige//jeera)and asafoetida (hing//ingu) .
When it stops spluttering pour over kootu.
Serve with rice,chapattis,rotti.