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Bottle gourd kootu, Sorakkai

Sorakkai (Bottle Gourd) Kootu

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Sorakkai Kootu, alsoknown as Bottle Gourd Kootu, is a healthy South Indian dish made with lentils,coconut, and mild spices. This comforting, protein-rich curry pairs perfectly with steamed rice for a wholesome and balanced meal.
Course Dinner, Lunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author sumisculinarynotes

Ingredients

For the Kootu:

  • 1 Bottle gourd sorakkai, peeled & chopped
  • ¼ cup moong dal
  • ¼ cup chana dal
  • 2-3 garlic cloves
  • 1 tomato
  • 3-4 shallots
  • ¼ tsp Turmeric powder
  • A pinch of asafoetida hing
  • Water as needed
  • Salt to taste

For the Coconut Paste:

  • ¼ cup Fresh grated coconut
  • 1-2 Green chillies adjust to taste
  • ½ tsp Cumin seeds
  • 2 shallots
  • Water as needed for grinding

For Tempering (Tadka):

  • 1 tbsp Oil
  • ½ tsp Urad dal
  • 1 tsp Mustard seeds
  • Dry red chillies
  • A few Curry leaves

For Garnish

  • Coriander leaves optional

Instructions

Pressure Cook the Dal and Bottle Gourd:

  • In a pressure cooker, add chopped bottle gourd, moong dal, chana dal, asafoetida (hing), garlic cloves, tomato, shallots, turmeric powder, salt and enough water to cover.
    1 Bottle gourd, ¼ cup moong dal, ¼ cup chana dal, 2-3 garlic cloves, 1 tomato, 3-4 shallots, ¼ tsp Turmeric powder, A pinch of asafoetida, Salt to taste, Water as needed
  • Pressure cook for 2-3 whistles.
  • Allow the pressure to release naturally, then lightly mash the mixture.

Prepare the Coconut Paste:

  • In a blender, grind together grated coconut, green chillies, cumin seeds, and shallots.
    ¼ cup Fresh grated coconut, 1-2 Green chillies, ½ tsp Cumin seeds, 2 shallots
  • Add a little water to make a smooth paste.
    Water

Combine Kootu and Paste:

  • Add the ground coconut paste to the cooked dal–bottle gourd mixture.
  • Mix well, add salt, and adjust the consistency with water if needed.
  • Simmer on low heat for 5–7 minutes, stirring occasionally until well blended.
  • Garnish with coriander leaves.
    Coriander leaves

Prepare the Tempering (Tadka):

  • Heat oil in a small pan.
    1 tbsp Oil
  • Add the urad dal and once it turns golden brown, add the mustard seeds and let them splutter.
    ½ tsp Urad dal, 1 tsp Mustard seeds
  • Add dry red chilli, and curry leaves.
    Dry red chillies, A few Curry leaves
  • Pour the tempering over the simmering kootu.
  • Mix well and cook for another minute.
  • Serve hot with steamed rice and ghee, or as a side for sambar or rasam.