Suraikai Mor Kootu Written by Kamala Updated on November 29, 2022 in Kootu Jump to Recipe Print Recipe Pin Print Suraikai Mor Kootu 0 from 0 votes Recipe by S Kamala Course: KootuCuisine: Tamil, IndianDifficulty: Easy Servings4servingsPrep time10minutesCooking time10minutes A great 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 teaspoonFor 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.