Bottle gourd (suraikai) Mor kootu is a creamy and mildly spiced South Indian dish, perfect as a side or a main accompaniment to rice. Tender bottle gourd pieces are cooked with a flavorful coconut-cumin paste and blended with curd, creating 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.
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Suraikai (Bottle Gourd) Mor Kootu
4
servings10
minutes10
minutesA 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 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.
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
If you like masala taste, then you can add little cinnamon piece and urad dhal.
Can I use tangy curd for this kootu instead of fresh curd?