Sorekai Kootu ( Dooodhi or Marrow )

Sorekai  or Bottle gourd Kootu ( Doodhi or Marrow ) is a mild spicy gravy dish. Sorekai is a very healthy vegetable and we can prepare many dishes using this vegetable.

Kootu means curry and Kootu is also prepared with many variations . We can prepare kootu with many vegetables like Bottle gourd, ridge gourd, snake gourd etc. The spices also vary. Here I have used little jeera and green chilly and coconut. It is very mild and goes well with rice, chapatis, pooris, idli and dosa. Using coconut oil adds to the taste of the curry.
Lets see some benefits of having Bottle gourd in our daily diet.
Bottle gourd is easy to digest and helps the liver function in a balanced. way. 
It is full of minerals and fiber. It is cooling and calming.
It supports the urinary system of our body by reducing burning sensation from high acidic urination. It also reduces the chances of urinary infection.
 It contains many vitamins and minerals such as calcium, zinc, magnesium, phosphorus, Vitamin A, C and folate. ( one of the B Vitamin or Folic acid ).
It is extremely popular for weight loss. ( Especially the bottle gourd juice). It is good for reducing high blood pressure and keeping your heart healthy.
It contain a good amount of  fiber and it helps to fight constipation,
Here is a recipe as I said earlier it is easy to prepare and not many spices are used and it is also a quick recipe.
No onion or garlic is used in this " Sorekai Kootu and we can have them on festival or some special fasting days too.
Things needed:

Sorekai :1/2
Coconut : 1 Small cup or 2 to 3 Tablespoons
Jeera ( Cummin Seeds ) : 1/2 Teaspoon
Green chilly : 2 to 3
Salt : to taste
Water : 1 Cup
Mustard Seeds : 1/4 Teaspoon
Urd Daal 1/4 Teaspoon (optional)
Ingh : a pinch
Methid seeds ( 4 to 5 )
Curry leaves : 5 to 6
Turmeric Powder : a pinch
Oil : 1 Tea spoon
Coriander leaves : 1 to 2 Table spoons.

 

Method :

1. Wash and remove the outer layer of bottle gourd and cut it into small pieces and keep it aside.

2. Boil cut bottle gourd pieces with little water till they turn soft.

3. Grate coconut and grind it with jeera, green chilly with little water.

4. Keep a pan on the fire and heat . Put oil , mustard seeds, urid and methi seeds. Let it  splutter.
5. Now add curry leaves and ingh . Add boiled Sorekai to the  mustard. Add salt and turmeric powder. Add ground coconut mixture.

6. Let it boil nicely for 2 to 3 minutes. Stir in between so that it does not burn at the bottom. Shift the ready curry to a serving dish.

7.Add cut coriander leaves and serve with hot rice or chapatis .

8.. You can also add curd to this curry and serve. It taste very nice like majjige huli. ( Curd gravy )

Note :
Do not over cook the vegetable and the curry should not be watery also.
Cook on medium heat. Adding 1 spoon of ghee will give better taste.
You can add red chillies instead of green chillies.
Carrots or cabbage , or white pumpkin also can be used instead of Sorekai.
Use more chillies if you like it hot. You can also use 1/2 tea spoon of soaked rice while grinding coconut. ( It helps the curry to be thick).
Using urid dal is optional. I have used methi and mustard seeds.
You can also use onions and garlic. Use onions while cooking and garlic while frying mustard seeds.
Time : 20 minutes
Servings : 2 to 3.