Suraikai (Bottle gourd) Mor Kootu


  • Suraikai (Bottle gourd) – a small one
  • Curd – 1 cup
  • Turmeric Powder – 1/4 teaspoon
  • Coconut gratings – 2 tablespoons
  • Green chilllies – 2 Nos
  • Jeeragam (Cumin) – 1 teaspoon
  • For seasoning:
  • Oil – 1 teaspoon
  • Mustard seeds -1 teaspoon
  • Red Chillies – 2
  • Asafoetida Powder – a pinch
  • Fenugreek (Vendayam) – few grains
  • Curry leaves – few
  • Salt – 1 teaspoon or as per taste


  1. Remove the skin, inner white portion and seeds from the bottlegourd. Cut it into small cubes.
  2. Grind coconut, green chillies and jeeram (cumin) to a fine paste.
  3. Beat the curd well and keep is aside.
  4. In a thick bottomed vessel put the suraikai pieces. Add turmeric powder, salt and sufficient water just to cover the vegetable. Cook till the vegetable is soft. Add the coconut paste and stir well. Allow to boil for few seconds. Reduce the heat to low flame and add the beaten curd. Stir well and remove. (Do not boil or keep it in the stove for long).
  5. In a small kadai, put the oil and when it is hot add mustard seeds. When it pops up, add asafoetida powder, red chillies, fenugreek seeds and curry leaves. Just give a stir and pour this seasoning over the kootu. Mix well.
  6. Serve with hot rice or an accomplishment to any Rice dishes.


  1. Interesting recipe! I would wish to k nw if I can add Ural deal n cinnamon piece to d mix I grind in d mixer grinder

  2. Prarthana

    Can I use tangy curd for this kootu instead of fresh curd?

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