Suraikai Mor Kootu

Bottle gourd (suraikai) Mor kootu is a creamy and mildly spiced South Indian dish. It is perfect as a side dish. It also works well as a main accompaniment to rice. Tender bottle gourd pieces are cooked with a flavorful coconut-cumin paste. They are blended with curd to create a dish that’s both refreshing and satisfying. Tempered with aromatic spices, red chilies, and curry leaves, this kootu balances subtle flavors with a touch of spice. Light, nutritious, and easy to prepare, it’s a comforting addition to any meal.

How to make

Suraikai Mor Kootu is a flavorful South Indian dish. It combines the lightness of bottle gourd with a creamy coconut and curd mixture. To prepare, start by peeling and dicing the bottle gourd into small cubes. Prepare a fine paste by grinding together coconut, green chillies, and cumin seeds. Beat some curd and set it aside. In a thick vessel, cook the bottle gourd with turmeric, salt, and just enough water until tender. Stir in the coconut paste and bring to a brief boil. Lower the heat and mix in the beaten curd. Make sure it doesn’t boil. For the finishing touch, temper mustard seeds, asafoetida, red chillies, fenugreek seeds, and curry leaves in hot oil. Then pour this seasoning over the kootu. This dish is best served hot with rice or as an accompaniment to various rice meals.

Suraikai Mor Kootu Recipe

Suraikai (Bottle Gourd) Mor Kootu

Recipe by S Kamala

Course: SidesCuisine: Tamil, IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Suraikai Mor kootu is side dish for rice served during lunch and dinner

Ingredients

• 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

Directions

• Remove the skin, inner white portion and seeds from the bottle gourd. Cut it into small cubes.
• Grind coconut, green chillies and jeeram (cumin) to a fine paste.
• Beat the curd well and keep is aside.
• 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).
• 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.
• Serve with hot rice or an accomplishment to any Rice dishes.