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Suraikai (Bottle Gourd) Mor Kootu

Suraikai (Bottle Gourd) Mor Kootu

Recipe by S Kamala
Recipe rating: N/A
Course: KootuCuisine: Tamil, IndianDifficulty: Easy


Prep time


Cooking time



A great side dish for rice served during lunch and dinner


  • 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


  • 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.
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