INGREDIENTS:
Bottle gourd / Suraikai - 1
Moongdhal / Pasi parupu - 1/2 Cup
Tomato - 1 cut into pieces
Turmeric powder - 1/4 Tsp
Coriander leaves - 1 Tsp chopped finely
Salt - as needed
To temper:
Oil - 1 Tsp
Mustard seeds - 1/4 Tsp
Broken urad dhal - 1/4 Tsp
Asafoetida - 1/4 Tsp
Curry leaves - few
To grind:
Grated coconut - 4 Tsp
Cumin seeds - 1 Tsp
Red chillies - 2
HOW TO MAKE:
Peel bottle gourd skin and make cut into cube pieces. If the seeds are soft then no need to remove the seeds from it, else remove the seeds. I cut the bottle gourd with seeds.
Pressure cook moongdhal with 11/2 cup water, allow two whistles mash well and keep aside.
In a mixie grind the items which are in "To grind" column make a smooth paste and keep aside.
Heat oil in a kadai splutter mustard seeds, add broken urad dhal, asafoetida and curry leaves. Add the bottle gourd pieces, turmeric powder and cook for a minute. Add mashed moongdhal and tomato pieces with a cup of water and cook until the vegetable get cooked. Add salt. Once the vegetable cooked add the coconut paste and mix well. If you want add 1/2 more cup of water to make a liquid kootu.
Serve with Kara kuzhambu :-)
Click below link for Poondu Kara Kuzhambu recipe:
http://kausalyashankarnambi.blogspot.com.au/2013/09/poondu-kara-kuzhambu-spicy-garlic.html
Comments
Post a Comment