Bottle gourd is a light and nutritious vegetable that is low in calories and high in water content, making it excellent for hydration and weight management.
This vegetable supports healthy digestion, helps reduce acidity, and promotes a cooling effect on the body. Regular consumption of bottle gourd also contributes to heart health and aids in natural detoxification, making it a wholesome addition to a balanced diet. Here is a recipe for you to try with this power-packed vegetable.
Sorakkai Poricha Kootu, courtesy Chef Saravanan Palaniappan, Executive Chef at Sheraton Grand Chennai Resort & Spa
Ingredients
- Bottle gourd ½ kilo
- Toor dal, ½ cup, cooked until soft
- Grated Coconut: ¼ cup
- Green chilies, 25 grams
- Cumin seeds, 1 tsp
- Black Pepper: 1 tsp
- Turmeric Powder ½ tsp
- Salt to taste
Tempering Ingredients
- Mustard seeds: 1 tsp
- Curry Leaves 2 sprigs
- Dried Red Chilies: 2
- Coconut Oil: 1 tbsp
- Asafoetida: 10 grams
Method
- Cook the lentils. Wash and pressure cook ½ cup of toor dal with a pinch of turmeric until soft. Mash it well and set aside.
- Prepare the bottle gourd. Peel and dice the bottle gourd into small cubes. Cook the pieces with a little water, turmeric, and salt until tender.
- Grind the coconut paste. Blend grated coconut, green chilies, cumin seeds, and black pepper with a little water to form a smooth paste.
- Combine the Ingredients. Add the cooked lentils and the ground coconut paste to the cooked bottle gourd. Mix well and simmer for 7–10 minutes.
- Prepare the tempering. Heat coconut oil in a pan. Add mustard seeds and let them sputter. Toss in curry leaves, dried red chilies, and asafoetida. Pour the tempering over the kootu and give it a good mix.
- Serve and Enjoy. Your Sorakkai Poricha Kootu is ready to be served! Enjoy it with hot steamed rice and a dollop of ghee or as a side dish with chapati.
