BM #126 Week 2 Day 1 - 

This week I shall continue with the A-Z series Tamil Cuisine. The starting letters for this month are S, T and U.

Today's recipe is a very simple and soothing one. It makes a very delightful accompaniment to rice and any spicy dish.

The lunch platter includes Methi Tomato Dal, Cabbage-Carrot Curry, Sorrakai Paal Kootu, Tomato Chutney and Kodo Millet.

Recipe Source here
Ingredients - 

Sorrakai / Bottle Gourd / Doodhi peeled and cubed 1 cup
Salt as needed
Sugar 1/2 tsp (or as needed)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Urad Dal 1/2 tsp, Curry leaves few, Asafotida 2 pinches)
To Grind -
Coconut , shredded 1 Tbsp
Green Chili 1-2
Ginger 1/2 inch 
Milk 1/2 cup
Rice Flour 1 tsp

Method Of Preparation -

In a pan, add the chopped bottle gourd, sprinkle water and let the cubes cook through.

Sprinkle salt and sugar. Lower the heat.

Meanwhile grind the coconut, green chili, ginger, rice flour and milk into a fine paste. 

Pour the above paste into the boiled bottle gourd. Adjust the consistency of the kootu by adding more milk. Let the mixture come to a boil. Remove from heat.

In a separate pan, heat oil for seasoning. Add oil, urad dal, cumin seeds, curry leaves and asafotida. After the mustard seeds pop and the urad dal gets golden brown, remove from heat and transfer the seasoning into the bottle gourd kootu.

Serve as part of a meal.


Preparation Time 20 minutes
Serves 2


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