The chenna dal with bottle gourd cubes tempered and combined with certain specific spices give us delicious side dish to the hot meal.
Ingredients:
Chenna dal 125 gm
Bottlegourd medium size one
Green chillies three
Coconut grates half cup
Cumin seeds one spoon
Turmeric one spoon
Mustard seeds one spoon
Sesame oil one tablespoon
Shallots few chopped
Curryleaves seven
Bottlegourd medium size one
Green chillies three
Coconut grates half cup
Cumin seeds one spoon
Turmeric one spoon
Mustard seeds one spoon
Sesame oil one tablespoon
Shallots few chopped
Curryleaves seven
Procedure:
Wash the bottle gourd and peel off.
Cut into tiny cubes.
Pressure cook the dal with half spoon of turmeric.
Heat the wok with oil.
Add mustard seeds to splutter.
Add shallots, curry leaves and half spoon of turmeric.
Add cubes of bottle gourd and saute for few minutes.
Add cooked dal and add salt.
Allow to cook for ten minutes.
Blend coconut grates, green chillies and cumin seeds together with little water.
Transfer the blended paste into the wok.
Combine them together.
Cook for another three minutes.
Check the salt.
Cut into tiny cubes.
Pressure cook the dal with half spoon of turmeric.
Heat the wok with oil.
Add mustard seeds to splutter.
Add shallots, curry leaves and half spoon of turmeric.
Add cubes of bottle gourd and saute for few minutes.
Add cooked dal and add salt.
Allow to cook for ten minutes.
Blend coconut grates, green chillies and cumin seeds together with little water.
Transfer the blended paste into the wok.
Combine them together.
Cook for another three minutes.
Check the salt.
Kootu is ready to have. It is an yummy accompanient to the hot steamed rice.
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