How to Make Quick South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, south indian bottle gourd curry sorraikai kootu lockdown recipe. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook south indian bottle gourd curry sorraikai kootu lockdown recipe using 21 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe:

1. Take Boiled curry
2. Get chopped Bottle-Gourd
3. Prepare medium size potatoes chopped
4. Take green peas
5. Prepare tomato chopped
6. Make ready moong dal/ split dehusked green lentil
7. Prepare Turmeric powder
8. Get sambhar powder (optional)
9. Make ready Ground masala
10. Make ready dry red chillies
11. Make ready raw rice
12. Get cumin seeds
13. Make ready black pepper corns
14. Make ready coconut milk powder
15. Take Tempering
16. Prepare Coconut oil
17. Prepare mustard seeds
18. Take cumin seeds
19. Take hing/aesafoetida
20. Get udad dal/ split dehusked black lentil
21. Make ready curry leaves

Steps to make South Indian Bottle Gourd Curry Sorraikai Kootu Lockdown recipe:

1. Chop vegetables and keep ready.
2. Prepare ground masala by soaking washed raw rice, cumin seeds and pepper corns in some water.
3. After 15 minutes or so add broken red chillies and coconut milk powder, grind to a smooth paste.
4. Wash and add moong dal in a pressure cooker.
5. Add all veggies to the cooker with moong dal. Add water till all vegetables are covered.
6. Add turmeric and sambar powder. Close the lid and take 3 whistles.
7. Vegetable must be well cooked and mushy.
8. Prepare tempering by heating coconut oil in a pan. Add cumin seeds, aesafoetida, curry leaves and udad dal. Roast till udad dal changes colour slightly.
9. Add boiled curry and ground masala.
10. Add salt and let the mixture come to boil.
11. Serve hot with parathas or Rasam rice, sambar rice or as a side dish.

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