Recipe of Award-winning South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe

South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe.

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, south indian bottle gourd curry sorraikai kootu lockdown recipe. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. 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. {Get of Boiled curry.
2. {Prepare of chopped Bottle-Gourd.
3. {Get of medium size potatoes chopped.
4. {Prepare 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. {Prepare of Ground masala.
10. {Take of dry red chillies.
11. {Prepare of raw rice.
12. {Prepare of cumin seeds.
13. {Take of black pepper corns.
14. {Get of coconut milk powder.
15. {Get of Tempering.
16. {Get of Coconut oil.
17. {Take of mustard seeds.
18. {Get of cumin seeds.
19. {Take of hing/aesafoetida.
20. {Take of udad dal/ split dehusked black lentil.
21. {Make ready 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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