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.


























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