South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe
South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe

Hey everyone, I hope you’re having an incredible day today. Today, we’re going 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first 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 cook that.

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