Surakkai
/ Bottlegourd
is one of the low-calorie vegetables which is usually placed &
cooked in indian kitchen.It has high amount of water content.It is used in
variety of dishes like curries,soups,desserts.I usually make it with cooked
moong dal which gives additional nutritients.This gravy goes well with
rice,dosa,and chapathi too.
Check
by pressing your thumb finger nail,if it goes inside smoothly it is tender and
it goes hard it is aged.Tender surakkai has not having seeds inside or having very
fine small seeds which can be cooked and Aged has big seeds which should be
avoided while cooking.
Health Benifits : Bottlegourd is
rich in essential minerals,iron,protein and trace elements and also rich in
fibre..Fibre helps in preventing constipation and other digestive disorders
like flatulence and piles.Bottlegourd is very valuable medicine in urinary
disorders due to high acidity of urine,indigestion,excessive thirst due to
severe diarrhea,diabetes and excessive use of fatty or fried foods..It helps in
overcoming Jaundice.Its juice(soup) is also helpful in losing weight.It
prevents excessive loss of sodium,quenches thirst and helps in preventing
fatique.
Types
:
*Round(called Calabash) *High round *Cylindrical *Bottle *Long
Surakkai Kootu Recipe :
Thats it : Cook Veggie – Add Coconut
Mixture – Boil
Cooking
Time : 25mins
Serves
: 2persons
Ingredients
:
Bottle
gourd
|
3Cups
|
Moong
dal
|
½ Cup
|
Turmeric
powder
|
¼ tsp
|
Water
|
1
Cup
|
Coconut
|
¼ Cup
|
Green
chilli
|
2
small
|
Cumin
seed / Jeera
|
1 tsp
|
Salt
|
½ tsp+
|
To
Temper :
Oil
|
1tbsp
|
Mustard
|
1tsp
|
Urad
dhal
|
½ tsp
|
Onion
chopped
|
¼ Cup
|
Asafoetida
/ Hing
|
3pinches
|
Red
chilli
|
1
|
Curry
leaves
|
1
sprig
|
Preparation
:
#Wash
Surakkai and cut head and tail part,peel off the outer layer skin with peeler
then cut by two and scoop out the seeds.Then chop it finely as small or big
pieces.
1.In
a cooker,add moong dal and wash it,then add turmeric powder, ¾
Cup of water,chopped surakkai pieces and close the lid, pressure cook for 3
whistles.
2.Meanwhile,chop
onion,grind coconut,jeera,green chillies with ¼ Cup of water as a
paste.After pressure releases ,add this coconut mixture to the cooked surakkai
and dal.
3.Add
salt,mix well and boil for 3mins till it thickens.Swich off the flame.Tranfer it
to the serving bowl.In a seeding pan,add oil ,mustard,after it splutters,add
urad dal,onion,hing,red chilli curry leaves,fry till onion becomes dark
brown.Add it to the kootu.
Surakkai Kootu is Ready...!
Serving Suggestions :
# Rice with Kuzhambu
# Dosa
# Chapathi / Roti
Notes
:
1.You
can use sambar powder ¾ tsp instead adding green chilli in the grinding.{If i use sambar
powder to my kuzhambu then i prefer green chilli method for side dish and vice
versa}
2.I
satisfied with the above thick gravy consistency,if not for you then add 1tbsp
curd OR Rice flour to the coconut mixture and grind it.
3.You
can also add chopped onion to along with the coconut mixture grinding,then skip
while seeding.
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