ASH GOURD KOOTU

                                         

Kootu is a lentil-based gravy and a main stay in South Indian thali. It is a combination of two or three veggies or any kind of greens. At times,even a single vegetable is used. This dish has a temperate flavour owing to the predominance of coconut and coconut oil. I have posted four different varieties of kootu on this blog.I always refer to this kootu as 'hotel style kootu' due to the distinct flavour. This dish can be paired with spicy preparations like kara kuzhambu or vathal kuzhambu or chapati,puri and phulkas. It even tastes good with steaming hot rice with a dollop of ghee.

 

 

 INGREDIENTS :

 

TOOR DAL-  3/4 CUP

ASH GOURD- 500 GRAMS

ONION- 2 NOS

TOMATOES- 2 NOS

GREEN CHILLIES- 2 NOS

CHILLI POWDER- 1/2 TSP

TURMERIC POWDER-  1/4 TSP

SALT TO TASTE

INGREDIENTS TO GRIND

COCONUT GRATINGS- 2 TBSP

CUMIN SEEDS- 1/2 TSP

GARLIC CLOVES- 3 NOS

 

 INGREDIENTS  FOR SEASONING:

COCONUT OIL- 4 TSP

MUSTARD- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 1/4 TSP

PROCEDURE :

1. Wash toor dal and keep it aside. Chop ash gourd into slightly bigger pieces and keep it aside. 

2. In a pressure cooker transfer washed toor dal and after adding water,cook for three whistles.

3. On cooling, remove the cooker lid and add chopped onions,tomatoes,slit green chillies and salt and close the lid and cook for two whistles and switch off.

4. Open the lid of the cooker and transfer the chopped ash gourd pieces,turmeric powder,chilli powder and cook for one whistle and switch off.

7. Now add in the paste to the cooked veggie mixture and simmer in mild heat for a couple of minutes and switch off.

8. Add the prepared seasoning to the kootu and mix well. Garnish with chopped coriander leaves.