Suraikai kadalai Kootu is a hearty and nutritious South Indian dish. It combines the delicate flavor of bottle gourd with the earthy taste of green gram dal. This dish is enhanced with boiled kondai kadalai (black chickpeas). It is spiced with sambar powder and kootu podi. A fragrant tempering of mustard seeds, asafoetida, onions, and curry leaves further elevates it. This dish is perfect as a side. It can also be a main dish paired with steamed rice. This kootu is a wholesome and flavorful addition to any meal.
How to make Suraikai Kadalai Kootu
To make this kootu start by cooking the green gram dal with a pinch of turmeric until soft. Meanwhile, peel and cube the bottle gourd. Then cook it in a vessel with sambar powder, turmeric, salt, and just enough water to cover it. Continue cooking until it is tender. Once the bottle gourd is soft, stir in the boiled Kondai Kadalai (chickpeas) and cook for a few more minutes. Next, add the cooked green gram dal, mix well, and allow it to boil again. Incorporate Kootu Podi for flavor. For the tempering, heat oil in a ladle. Add mustard seeds, urad dal, asafoetida, chopped onion, and curry leaves. Then pour this seasoning over the kootu. Mix well and serve hot. This dish is a wholesome combination of flavors and textures, perfect as a side or main dish.
Suraikai Kadalai Kootu Recipe
Suraikai Kadalai Kootu
5
servings10
minutes20
minutesThis kootu can be served with hot rice or as accompaniment to any rice dishes.
Ingredients
Suraikai (Bottle Gourd) – a small one
Cooked Kondai Kadalai (Chickpea) – 1/2 cup
Green Gram Dal – 1/4 cup
Sambar Powder – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Kootu Podi – 1 teaspoon
- For Seasoning:
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad Dal – 1 teaspoon
Asafoetida Powder – 2 pinches
Chopped Onion – 1 tablespoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash and cook the Green Gram Dal along with a pinch of turmeric powder till soft.
- Remove the skin, inner white part and seeds from the bottle gourd. Cut it into small cubes.
- In a thick bottomed vessel put the suraikai pieces. Add sambar powder, turmeric powder, salt and enough water just to cover the vegetable. Close with a lid and cook till the vegetable is soft.
- Add the boiled Kondai Kadalai and again allow to cook for few minutes.
- Then add the cooked green gram dal and mix well and allow to boil once again..
- Finally add Kootu Podi and stir well.
- In a tadka ladle, put the oil and when it is hot add mustard seeds. When it pops up, add urad dal, asafoetida powder, chopped onion and curry leaves. Just give a stir and pour this seasoning over the kootu. Mix well and remove.
Recipe Video
Notes
- Serve with hot rice or an accomplishment to any Rice dishes.