Serving size - 2
Preparation time - 10 minutes
Cooking time - 10 minutes (pressure cooking time is not included)
It is the most common dishes in our country side cooking. These are all comes under watery veggies(neer kaai). It keeps our body cool. It really subsides the heat of our body and has a lot of vitamins and minerals. We are going to pressure cook veggies and dal in this recipe. Why should we pressure cook? - It saves time as well as gas or electricity. I'm happy to share this regular menu with easy and time consuming recipe now. I'll post my new experimented recipe as soon as possible. Keep on grabing.
Red chillies - 2
Mustard seeds - 1/2 tsp
Urad dal - few (optional)
Curry leaves - 4 or 5
Oil - 1 tsp
Salt - as required
To Pressure cook
Bottle gourd - 1/2 no.
Moong dal - 1 tbsp
Water - 1/3 to 1/2 cup
Coconut - 2 or 3 tbsp
Cumin seeds - 1/3 tsp
Rice flour - 1/4 tsp
Water - 3 tbsp (or more if needed)
- While pressure cooking rice to our regular meals, you can pressure cook bottle gourd, moong dal and water in a seperate vessel.
- Remove the cooked veggies from the cooker. Mix well to smash the dal, not the veggies and keep it aside.
- Grind all the ingredients under "To grind" Subheading to a fine paste.
- Add salt to the veggie mixture and mix well. Allow it to boil for 2 or 3 minutes or until it is very hot.
- Add the coconut paste to the mixture and allow it to boil until the raw smell goes from the coconut paste.
- To seasoning the kootu, heat oil in a small pan, add mustard seeds. Once it splutters, add curry leaves, urad dal and red chillies. Fry for a minute or 2.
- Finally, add the seasoning to the bottle gourd koottu.
- While pressure cook the veggies and dal, there should be enough water. Otherwise, it will get dry and tasteless.
- While smashing dal, you should not smash the veggies much.
- While seasoning, the urad dal should not get burnt. If it get burnt, it will spoil the whole dish.
I am going to link this recipe to