Showing posts with label Sorekai. Show all posts
Showing posts with label Sorekai. Show all posts

Wednesday, May 9, 2012

Sorekai Kootu (Doodi or Lauki or Bottle gourd) ( Pepper Kootu)

Sorekai /Bottle gourd/Lauki Kootu is one of spicy and tasty side dish. Kootu is a side dish prepared using vegetables and little spice. I have seen my friends preparing this type of kootu with varieties of vegetables.

I have used bottle gourd, Ridge gourd as vegetables, channa dal, pepper pods, curry leaves, ingh and byadagi chilly as spices. This type of Kootu is very famous dish of Iyengars.
This Sorekai and Ridge gourd pepper Kootu is one of the Iyengars signature dish that I learnt it from our close Iyengar friend. Strictly do not use onions or garlic to this Kootu Curry.
Let us see the recipe Now :

Ingredients : 

To Cook :
Sorekai/Bottle Gourd : 1 ( Medium sized)
Heerekai/ Ridge Gourd
To Dry roast /fry 
Channa dal : 1 Teaspoon
Pepper Pods : 5 to 6
Red chilly : 2
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon ( Optional)
To Grind :
Dry roasted /Fried spices
Coconut : 3 to 4 Tablespoons. ( 1/2 Cup)
For Tempering / Seasoning
Oil /ghee : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 6 to 8
Red chilly ( Any variety ): 1
To Add :
Turmeric powder : A little
Salt : As required

Method :

1. Wash and remove the outer layer /peel off  of bottle gourd and Ridge Gourd.
2. Cut it into small pieces and cook with required water till soft. Grate coconut and keep it aside.

3. Keep a pan on the fire and dry roast /fry channa dal till they turn golden brown.
4. Add red chilly and pepper pods to it and fry for 1 minute.
5. Put off the gas and add curry leaves and ingh. Add grated coconut.

6. Grind fried ingredients with coconut. Add required water to grind. Shift the ground mixture to a bowl.
7. Now keep a pan and add cooked bottle gourd and ridge gourd pieces. Add turmeric powder and salt.
8. Add little water and let it boil for 2 minutes.
9. Add ground coconut spice mixture and mix it well. Let it cook for 2 to 3 minutes.

10. Shift the kootu a serving dish. Add tempered mustard seeds mixture to the curry and mix it well.
11. Add washed and cut coriander leaves and mix it well.
12. Serve with the main dish you have prepared.

Note :
Use of other vegetables like, carrots, beans, clustered beans is optional. Use of chilly/Chilly powder is optional. Using red byadagi chilly adds to the taste. Use of ghee to temper the kootu adds to the taste. Pepper pods are good for health. It helps to digest the food well. Do not use onions or garlic to this kootu. It may spoil the original taste.
Time : 30 Minutes.
Serves : 3 to 4 ..

Tuesday, January 18, 2011


Sorekai/Bottle Gourd Payasa/Kheer is a sweet dish and it is nice to have at any time of the day. Bottle gourd is loaded with healthy properties.
I have used bottle gourd, Avalakki, cardamom, coconut milk and jaggery for this payasa.

Lets see some benefits of eating " Cardamom " in our diet.
Cardamom helps to control cholesterol levels and improves blood circulation in the body. It is good for curing dental diseases and urinary tract infections. Cardamom contain some amount of anti inflammatory properties. It helps control and lower the blood pressure. It is rich with antioxidant properties. It is good for preventing cold and flu. Cardamom is rich in fiber. Cardamom is a good detoxify the unwanted things. It helps to clean out urinary tract, bladder and kidney  and removes excess water, toxins and salt. In Ayurveda, it is said that it helps to fight depression. Cardamom is used for bad breath, mouth ulcers and infections of mouth and throat.
Lets see the recipe Now.

Things Needed .

Sorekai/Bottle Gourd : 2 cups.
Avalakki/Poha/Flattened Rice : 2 Tablespoons
Jagery : 1 Cup.
Water : 1/2 cup
Cashew Nuts : 1 Fistful (small pieces)
Coconut :1 Cup.
Cardamom : 4 to 6 seeds.
Ghee : 1 Tablespoon.

Method :

1. Wash and remove the outer layer of bottle gourd and cut them into small pieces.

2. Cook cut pieces till they turn soft.
3. Great coconut and grind it with little water and squeeze out the milk. Grind it again and squeeze out the milk second time. Keep this milk aside.
4. Powder cardamom and fry cashews with 1 tablespoon of ghee.

5. Keep a pan on the fire and put cooked bottle gourd pieces.
6. Add powdered jaggery (used organic jaggery) and mix it well. Let it boil for 2 minutes.
7. Add the watery coconut milk (taken second time) and let it boil nicely for 2 minutes.
8. Add thin Avalakki and mix it well. Add the thick coconut milk and mix it well.

9. Let it boil for 2 minutes. Add cardamom powder and shift the Kheer to a serving dish.

10. Add ghee fried cashews and serve Sorekai Payasa cold or hot .
Note :
You can grind coconut into paste consistency and then add the ground coconut to payasa. (No need to add coconut milk). Remember that coconut should be tender.(not tender coconut). Jaggery should be reboiled to remove the dust particles. Keep 1/2 cup of water in a pan. Keep the pan on the stove. Let it melt and turn full liquid. Let it boil for 2 to 3 minutes. Sieve this content with a strainer. This way you can remove the dust particles in jaggey. Use the clean jaggery always. Adding avalakki/flattened rice is optional.
Time : 20 Minutes
Serves : 4 to 5

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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