Wednesday, March 9, 2016

Surakkai Paal Kootu /Surakai Pal kootu / Bottlegourd Milk Stew

This is another version of Surakkai Kootu using milk and coconut.This goes well with Hot Rice
You can click Lauki Dhal to find another method of cooking the same


Ingredients
Part 1 - Pressure Cooker
  • Surakkai / Lauki / Bottlegourd - 1 medium sized (roughly about 400g)
  • Moong dhal - 1/4 cup
  • Turmeric - a pinch
  • Sambar powder - 2 teaspoons
Part 2 - Kootu
  • Milk - 1 cup
  • Salt - 1 teaspoon
  • Coconut - 2 tablespoons
  • Roasted bengal gram / Potukadalai - 2 tablespoons
  • Green chilly - 3 nos
Part 3 - Seasoning / Tadka
  • Oil - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Cumin seeds / jeera - 1/2 teaspoon
  • Red chilly - 1
  • Curry leaves - 2 or 3
Method
Step 1 - Preparation
  • Wash and soak moong dhal for about 10 minutes
  • Meanwhile wash the veggie and peel it using a scraper
  • Cut lauki into two halves
  • Take the centre flesh part and chop the veggie into small cubes

Also grind coconut, potukadalai and green chillies.Keep it aside


Step 2 - Pressure Cooking
  • Take the chopped veggies in a pressure pan
  • Add soaked dhal to it.
  • Put sambar powder and turmeric.Pour water to immerse the contents
  • Pressure cook for 3 whistles


Step 3 - Paal Kootu
  • Transfer the pressure cooked kootu to a kadai
  • Pour milk and salt.Let it boil
  • Add the ground coconut paste and mix well.Switch off the stove
  • In a separate kadai.Pour little oil, splutter mustard seeds, jeera, red chilly and curry leaves
  • Pour it over cooked kootu
Surakkai Paal Kootu is ready.Serve it Hot Rice