Easiest Way to Prepare Any-night-of-the-week South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe

South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, south indian bottle gourd curry sorraikai kootu lockdown recipe. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few components. You can cook south indian bottle gourd curry sorraikai kootu lockdown recipe using 21 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe:

1. {Prepare of Boiled curry.
2. {Take of chopped Bottle-Gourd.
3. {Get of medium size potatoes chopped.
4. {Make ready of green peas.
5. {Get of tomato chopped.
6. {Make ready of moong dal/ split dehusked green lentil.
7. {Take of Turmeric powder.
8. {Make ready of sambhar powder (optional).
9. {Get of Ground masala.
10. {Get of dry red chillies.
11. {Get of raw rice.
12. {Take of cumin seeds.
13. {Take of black pepper corns.
14. {Prepare of coconut milk powder.
15. {Make ready of Tempering.
16. {Take of Coconut oil.
17. {Prepare of mustard seeds.
18. {Make ready of cumin seeds.
19. {Prepare of hing/aesafoetida.
20. {Make ready of udad dal/ split dehusked black lentil.
21. {Take of curry leaves.

Instructions to make South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe:

1. Chop vegetables and keep ready..
2. Prepare ground masala by soaking washed raw rice, cumin seeds and pepper corns in some water..
3. After 15 minutes or so add broken red chillies and coconut milk powder, grind to a smooth paste..
4. Wash and add moong dal in a pressure cooker..
5. Add all veggies to the cooker with moong dal. Add water till all vegetables are covered..
6. Add turmeric and sambar powder. Close the lid and take 3 whistles..
7. Vegetable must be well cooked and mushy..
8. Prepare tempering by heating coconut oil in a pan. Add cumin seeds, aesafoetida, curry leaves and udad dal. Roast till udad dal changes colour slightly..
9. Add boiled curry and ground masala..
10. Add salt and let the mixture come to boil..
11. Serve hot with parathas or Rasam rice, sambar rice or as a side dish..

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