I make Suraikai Karamani Kootu when I want a comforting South Indian stew — tender bottle gourd becomes silky and mild, and KaraKaramani (Cowgram)mani adds nutty protein and gentle texture. I pressure-cook them together, then simmer with a fragrant paste of toasted coconut, red chillies, urad dal, pepper, and cumin.
I soak the karamani for 1 to 2 hours, pressure-cook it with bottle gourd cubes, then stir in the ground coconut-spice paste and finish with a mustard and urad dal tempering. More kootu recipes to try: Suraikai Kadalai Kootu, Pudalankai Kootu
Suraikai Karamani Kootu Recipe
Suraikai Karamani Kootu
Bottle gourd and ¾ cup karamani, pressure-cooked and simmered with a coconut paste of just 2 tablespoons of coconut, finished with a mustard-onion-curry leaf tempering.
6
servings10
minutes15
minutesIngredients
Suraikai (Bottle Gourd) – a small one
Karamani (Cowgram) – 3/4 cup
Salt – 1 teaspoon or as per taste
- To fry and grind:
Red chilli – 2
Urad dal – 1 teaspoon
Black Pepper – 1 teaspoon
Seeragam (cumin) – 1/2 teaspoon
Coconut gratings – 2 tablespoons
- For seasoning:
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Asafoetida powder – 1/4 teaspoon
Chopped onion – 1 tablespoon
Curry leaves- few
Directions
- Soak Karamani in water for 1 to 2 hours. Or fry the Karamani in a teaspoon of oil till nice aroma comes out.
- Remove the skin, inner white part and seeds from the bottle gourd. Cut it into small cubes.
- Put both the karamani and Suraikai pieces in a pressure cooker and add enough water to cover the karamani and vegetable and pressure cook for 3 to 4 whistles.
- In a kadai put a teaspoon of oil and fry red chilies, urad dal, black pepper and cumin. Before removing add coconut gratings and mix well and transfer it to a plate. Allow to cool and grind it to a paste.
- Open the cooker and keep it on the stove. Add the ground coconut paste. Mix well and allow to boil.
- In a tadka ladle put the oil and when it is hot add mustard. When it starts crackling, add urad dal, asafoetida, chopped onion and curry leaves.
- Fry for few seconds and add this seasoning to the Kootu and remove.
Notes
- Store the kootu in an airtight container in the refrigerator for up to 2–3 days — reheat gently with a splash of water.
- Soak the karamani for 1 to 2 hours before pressure-cooking, or fry it in a teaspoon of oil till aromatic if you’re short on time.
- If the kootu is too thick, thin it with a little hot water; if too thin, simmer a few minutes more to let the coconut paste thicken it.
Going to try this new recipe