Sorakkai Tomato Kootu

 Kootu is an authentic tamilian item almost served as a side dish in any Tamilian Thali, Weddings or during special occasions. We can make kootu with different kinds of vegetables but watery vegetables like Chayote ( Chow Chow ), Sorakai, White Pumpkin, Snake Gourd are best suited. The gravy base for the Kootu is mostly coconut based and an addition of cooked moong dal / Payatham Paruppu makes it more richer. I am a big Kootu fan and always have a tendency to include this in my regular menu itself. Also we could eat this Kootu ( if there's any leftover..) with hot chappathis too...

Ingredients

Sorakaya / Bottle Gourd - 1 Medium

Tomato - 1 Big

Moong Dal / Payatham Paruppu / Pesara Pappu - 1 Handful

Turmeric Powder - 1 tsp

Hing/Asafoetida - 1 Dash

Cumin Seeds - 2 tsp

Salt - To Taste
Sugar - A small pinch

For the Gravy

Fresh Coconut Flakes - 2 tbsp

Green Chillies - 2 Medium

For the Tadka / Tempering

Oil - 3 tsp

Hing/Asafoetida - 1 pinch

Mustard Seeds - 2 tsp

Urad Dal / Ulutham Paruppu / Minna Pappu - 1 tsp

Channa Dal / Kadalai Paruppu / Senaga Pappu - 1 tsp

Curry Leaves - 7 or 8

Method

• Peel the skin off and cut the Bottle Gourd into small cubes. Pressure cook the Sorakaya Pieces along with tomato pieces, Moong Dal, turmeric powder and little Hing for 2 whistles.
• Meantime, make the gravy by grinding the above mentioned ingredients and keep it ready.
• After the cooker cools down, add the gravy paste into the cooked kootu.
• Add required amount of salt and a pinch of sugar to the Kootu and allow to boil for few minutes.
• In a separate tadka pan, add oil and all the ingredients for the tempering and pour them on top of the Kootu.
• Serve this with hot rice or hot chappathis.