Sorakkai mor kootu recipe – a simple South Indian style curry of bottle gourd in a yogurt and coconut based gravy. This lightly spiced curry thickened with coconut and slightly sour curds is very easy to make.
I love the simplicity of mor kootu and it is different from the usual kootu recipes.
Bottle gourd or lauki is one of the vegetables that has a high water content and is also low in calories. It is also known to cool the body. Teamed with yogurt and coconut, it makes for a simple and healthy accompaniment to a meal.
This sorakkai mor kootu is best served as an accompaniment to rice with any spicy and tangy gravy like karuvepillai poondu kuzhambu. Another mor kootu recipe that I usually prepare is keerai mor kootu made using greens.
For other sorakkai recipes do check out bottle gourd chana dal curry | sorakkai kootu | bottle gourd tomato chutney. Lets move on to the recipe for easy sorakkai mor kootu.
How to make Sorakkai Mor Kootu step by step
- Boil the chopped bottle gourd in water along with salt till they turn soft and set aside. Heat oil in a pan. Add seaonings and then add the boiled bottle gourd.
- Grind the grated coconut along with the other ingredients mentioned in the section below. Add this coconut paste to the pan.
- Mix the bottle gourd and coconut paste.
- Add 1/4 cup water and let the curry simmer for 4-5 minutes and then remove from heat.
- Once this cools down slightly, add beaten curd and mix well.
- Sorakkai mor kootu is now ready to be served.
Bottle Gourd Mor Kootu | Sorakkai Mor Kootu Recipe
Sorakkai Mor Kootu – Bottle Gourd Mor Kootu
Ingredients
- 1 cup sorakkai / bottle gourd / lauki
- 3/4 cup yogurt / curd / thayir
- 4 tbsp grated coconut
- 1 tbsp toor dal / thuvaram paruppu / split pigeon pea
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds / jeera
- 1-2 green chillies
- 1/2 tsp split urad dal / ullutham paruppu
- A sprig of curry leaves
- 2 tsp oil
Instructions
- Soak toor dal in little water for 1/2 hour.
- Meanwhile peel bottle gourd, discard the seeds and chop the peeled bottle gourd into small cubes.
- Boil the chopped bottle gourd along with salt in 1 1/4 cups of water till they turn soft.
- Grind the soaked toor dal with grated coconut, green chillies and cumin seeds to a fine paste by adding little water.
- Heat oil in a pan. Add mustard seeds.
- When mustard seeds splutter, add urad dal and curry leaves.
- When dal turns brown, add the boiled bottle gourd cubes and mix. Then add the coconut paste and mix well.
- Add 1/4 cup water and let this gravy cook for 4-5 minutes on low flame and then remove from heat.
- Meanwhile beat the curd till it is smooth. Once the prepared bottle gourd gravy has slightly cooled down, add the beaten curd and mix well. Check for salt and add some if required.
- Sorakkai mor kootu is ready to be served.
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