Simple Way to Prepare Speedy South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe

South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe.

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, south indian bottle gourd curry sorraikai kootu lockdown recipe. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have 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. {Prepare 2 cup of chopped Bottle-Gourd.
3. {Take 2 of medium size potatoes chopped.
4. {Take 1/2 cup of green peas.
5. {Get 1 of tomato chopped.
6. {Make ready 1/8 cup of moong dal/ split dehusked green lentil.
7. {Get 1/4 of Turmeric powder.
8. {Get 1 teaspoon of sambhar powder (optional).
9. {Get of Ground masala.
10. {Take 2-4 of dry red chillies.
11. {Make ready 1 1/2 tablespoons of raw rice.
12. {Make ready 1 teaspoon of cumin seeds.
13. {Make ready 1 teaspoon of black pepper corns.
14. {Take 3-4 tablespoons of coconut milk powder.
15. {Take of Tempering.
16. {Prepare 2 teaspoon of Coconut oil.
17. {Take 1 teaspoon of mustard seeds.
18. {Get 1 teaspoon of cumin seeds.
19. {Take Pinch of hing/aesafoetida.
20. {Get 2 teaspoons of udad dal/ split dehusked black lentil.
21. {Make ready 4-6 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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