Suraikkai Koottu - Bottle Gourd Coconut Gravy

#SuraikkaiKoottu  [ #BottleGourdLentil ] : #Suraikkai is called #BottleGourd in English. Suraikkai is suitable for making koottu, sambar, more kuzhambu, adai, etc.,....  Koottu prepared with suraikkai is very tasty compared to all other preparations.
Let me present here the way to prepare Suraikkai Koottu.

Ingredients :

150 grams                               : Bottle Gourd ( suraikkai )
1 small size                              : Big Onion
3/4 Tsp                                   : Salt ( adjust )
3/4 Tsp                                   : Sambar Powder
1 pinch                                    : Turmeric Powder
2 Tbsp                                     : Green Gram Dhal cooked

To grind :
2 Tbsp                                     : Coconut Scrap
1/4 Tsp                                    : Rice flour
1/4 Tsp                                    : Cumin
4 to 5                                       : Pepper

To Temper :
1/2 Tsp                                    : Mustard Seeds
1 1/2 Tsp                                 : Urad dhal
1/2 Tsp                                    : Oil

To Garnish :
Coriander leaves

Method :
Cut required portion from a whole bottle gourd.

Peel off skin and cut into small pieces of equal size.
Nicely chop onion.


Keep a heavy bottomed vessel or kadai on a stove over medium flame.
Add 1/2 cup of water, sambar powder, turmeric powder and salt.
Now add chopped bottle gourd and onion.
Close with a lid to cook till suraikkai becomes soft.


Meanwhile grind the given ingredients into a very nice paste.
When the suraikkai pieces are cooked, add prepared coconut paste.

Add cooked dhal and mix well.
Adjust salt and allow to simmer for 5 to 7 minutes.
Then transfer into a serving bowl.
Garnish with coriander leaves.

Keep a kadai with oil and splutter mustard seeds first.
Then roast urad dhal to golden color.
Pour over prepared Suraikkai Koottu.

This koottu is a very good side dish for sambar rice

and rasam rice.




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Paruppu Adai

Suraikkai Morekuzhambu

Red Greens masiyal

venthaya keerai Lentil

venthaya keerai paruppu

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Suraikkai-MoreKuzhambu

#SuraikkaiMorekuzhambu : #BottleGourd is called #Suraikkai in Tamil. A gravy prepared from curd and any suitable vegetable is called #MoreKuzhambu. Commonly used vegetables for this #kuzhambu are white pumpkin, bottle gourd, brinjal ( kathirikkai ), ladies finger, yam, unripe papaya. On special occasions morekuzhambu can also be prepared by adding vadai or pakoda.
This is a special gravy done for lunch to have with white rice.
The taste of this kuzhambu varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty morekuzhambu

• Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
• Grind coconut, cumin, chilly and soaked gram dhal & rice along with onion into a smooth paste
• Boil the vegetable
• Finally simmer boiled vegetable adding prepared coconut paste and then curd
• Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Ingredients :
150 gms	Suraikkai [ bottle gourd ]
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	grated Coconut
1 Tsp	Gram dhal [ kadalai paruppu ]
1/2 Tsp	Raw Rice [ pacharisi ]
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
1/2 Tsp	Salt
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Method :

Soak gram dhal and rice in a small bowl with 1/4 cup of water for half an hour.
Keep ready all the ingredients to prepare masala.

Take curd in a bowl and add a small piece of crushed ginger, 1/8 tsp of asafoetida.
Beat well with a ladle or spoon.
Tear 4 or 5 curry leaves and add into the bowl containing beaten curd.
Keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.
Then add water and grind into a fine paste.


Cook bottle gourd with salt & tumeric powder in a pressure cooker for a whistle.
Immediately remove the weight to release the steam.
Keep the cooker on medium fire and then add the masala paste and allow to simmer for 5 to 7 minutes or until the raw smell goes off.

Reduce the flame to SIM position and then add the curd slowly.
Simmer for 2 minutes or till it starts bubbling. Adjust salt.
Transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot add mustard seeds to splutter.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Spicy tasty morekuzhambu is ready to serve.

Morekuzhambu is mixed with hot white rice and relished with any dry curry or  vegetable stir fry of your choice.
It tastes great when enjoyed as side dish with dhal [ paruppu ] mixed white rice.
Note :

• After adding beaten curd the kuzhambu the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

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Vadai Morekuzhambu	Vendakkai Morekuzhambu	Aviyal
kadappa	vazhaipoo kuzhambu

Adai - Paruppu Adai

#Adai [ #Pancake ] is a special tiffin prepared using rice and lentils [ dals ]. 
We just need 1 1/2 - 2 hours to soak the ingredients and take another half an hour to prepare the batter. Adai can be made immediately after grinding as the batter does not have to be fermented.
Now to the recipe.

5 - 6 Adai [ pancake ] can be prepared from the given ingredients

Ingredients :
To grind :
Raw rice                                         : 1/3 cup
Boiled rice ( idly rice )                       : 1/3 cup
Gram dhal ( channa dhal )                 : 1/3 cup
Thuvar dhal ( toor dhal )                   : 1/3 cup
Red chilly                                        : 4
Ginger                                             : a small piece
Asafoetida                                        : a small piece
Jeera ( cumin )                                 : 1/4 tsp
Somph [ fennel ]                              : 1/2 tsp
salt                                                  : 1/2 tsp ( adjust )

Other ingredients :

Curry leaves                                    : 10 to 12
Coriander leaves chopped                  : 2 tblsp
Bottle gourd thinly chopped               : 1 cup
Carrot grated                                      : 1 Tbsp [ optional ]
Onion                                             : 1 ( thinly chopped )

Method of preparing the batter :
Wash & Soak both the rice together in a vessel for 2 hours.
Wash & soak the dhals together in a seperate vessel for 2 hours.
First grind soaked rice with red chilly, asafoetida, jeera, somph, ginger in a grinder or mixie well.
Transfer into a clean vessel.

Now drain water from the dhal and grind the soaked dhal coarsely without adding water. Transfer into the rice batter.
Wash the grinder or mixie with 1/4 of water & add to the batter.
Mix well after adding salt and keep aside.
Now add all the chopped onions, vegetables & leaves.
Mix well to get a thick batter. Adjust salt.

Method :
Heat a tawa on medium flame and spread oil evenly over it.
Now put a big ladle full of batter on the tawa at the center and spread evenly with the back of the ladle to make a circular pancake.
Pour a tsp of oil over and along the sides of the adai.
Adai takes a long time to cook. Close with a lid.
So be patient & remove the lid.
Turn the other side, put some oil and cook nicely till the other side turns golden color.
Do not close with a lid after turning the side.
Once ready transfer into a serving plate or into a casserole.
Have it with white coconut chutney, aviyal, or tomato chutney.

Take a hotty hot adai on a plate & place a cube of butter over it.  I strongly recommend to have it with jaggery. Mmmm... taste very good!! 

Note :
Temper mustard seeds in a kadai with one tsp of oil & pour over the batter. Mix well then make adai which gives a nice aroma.

Be careful while flipping adai to cook other side as the dough is fully loaded with plenty of chopped  suraikkai pieces.

We can also add tender yellow pumpkin or drumstick leaves instead of bottle gourd.





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Vazhaipoo spinach Adai

Pesarattu

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Kezhvaragu Adai

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