Raw Banana Kootu ( Plantain Curry)

Raw Banana Kootu is a gravy dish and we can have them with rice, chapati, roti, idli and even dosas. Raw banana is used in many curries and koftas and it is one of the favourite vegetable for many people in South India.

Lets see some benefits of Raw Banana.
Raw Bananas or Plantain is a carbohydrate source. It contain a high amount of resistant starch. The green bananas may reduce the risk of diabetes and helping to lower blood cholesterol levels. Green Bananas are good source of fiber. It keeps your stomach full for a long time. It contain low fat. Plantains contain Vitamin C.
Here is a recipe of Raw Banana (Plantain) Kootu which is very easy to cooked with mild spices and will be liked by all age group.
No Onion or No garlic added in this Kootu Curry. It is one of the traditional dish of Iyengaris. ( Combination of pepper pods and Jeera are good for digestion and helps to digest the food easily).

Things Needed : 

To Cook :
Raw Banana (Curry Banana) : 2
Tomatoes : 2
Toor Dal : 1/4 Cup
To Dry roast or fry :
Jeera : 1 Tea spoon
Pepper pods (whole pepper) : 6 to 8
Methi Seeds : 1/4 Tea spoon
To Season :
Oil : 2 Teaspoons
Ingh : a pinch
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
To grind :
Coconut : 1/2 Cup
Roasted spices
To Add :
Salt : according to taste
Water : Required water
Coriander Leaves : 1 Table spoon
Green chilly : 2
Turmeric Powder : a pinch. (less than 1/4 tea spoon)

Method :

1. Wash and remove the outer skin of the Plantain and cut it into small pieces (according to your wish) and put it in water).

2. Wash and cut coriander leaves, tomatoes and grate coconut.
3. Wash and cook dal in a pressure cooker and leave it for cooling.
4. Now keep a pan and put 1 spoon of oil. Put methi seeds and fry them nicely till they turn brown.
5. Add jeera and pepper pods and ingh to it. Add curry leaves , green chilly and put off the fire.

6. Now add coconut to the fried mixture and grind nicely using little water.

7. Remove the ground mixture and keep it aside.
8. Keep a big pan on the fire and put remaining oil. Put mustard seeds. Let it splutter.
9. Add 5 to 6 curry leaves and fry. Add little ingh and Cut banana. Mix it well.
10. Add water and cook till they turn soft.( 2 to 3 minutes). Add cut tomatoes.

11. Add cooked dal and salt. Add turmeric powder. Mix it well.

12. Add required water and mix it well. Let it cook for 2 minutes.
13. Now add groud coconut - spice mixture and mix it well.

14.  Let the Kootu boil nicely for 2 minutes.

15. Put off the fire and shift kootu to a serving dish.

16. Add coriander leaves and mix it well and serve with the main dish you prepared.

 Note :

Do not cook Plantain too soft. It may smash in the curry and you may not be able to  get the vegetable. Adding more spice, chilly is an optional.
Adding onions and garlic is also optional. You can add lemon juice (lemon extract) to the curry to give a tangy taste. (1 lemon).
Adding dal is also an optional. Use more coconut if you are not using dal to get a thick curry.
Time : 30 minutes
Serves : 5.

Bottle Gourd + Carrot Curry (Kootu)

Bottle gourd (Sorekai ) Carrot curry is a gravy dish. It is also known as Kootu in Karnataka. Kootu is a vegetable curry with spices.

Bottle gourd is known as Sorekai in Kannada, Churaikai or Churakka - Malayalam, Sorakkay -Tamil, lauki - dudhi or ghiya -Hindi / Urdu, Lau - Bengali and Anapakaya in Telugu.

Lets see some health benefits of Bottle gourd and Carrots.

Bottle gourd is full of fiber and easy to digest. Cooked bottle gourd helps the body to cool and it is very good for people who are suffering from headache, vomiting sensation. Bottle gourd 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 like calcium, magnesium, phosphorus, Vitamin A, and C. Bottle gourd helps to reduce the high blood pressure.It is good for diabetic patients. It is full of fiber and minerals and is a very good remedy for people who are suffering from constipation.

Carrots are rich in anti-oxidants, vitamins and dietary fiber. Carrots are rich source of Vitamin A, Vitamin B and Vitamin C. They contain minerals like copper, calcium, potassium, manganese and phosphorus.

Here is a recipe of Bottle Gourd + Carrots Curry. This gravy goes very well with rice, chapatis, rotis, poori , dosas, idli or even with Akki Rotti.

Ingredients :

Bottle gourd :  2 cups
Carrots : 1 Cup ( 2 carrots)
Jeera : 1/2  Tea spoon
Pepper Pods: 5 to 6
Red chilly : 4 to 5
Urid dal : 1/2 Tea spoon
Coconut : 1/2 Cup
Turmeric powder : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 tea spoon
Urid dal : 1/2 Tea spoon
Curry leaves : 5 to 6
Salt : to taste
Lemon or tamarind pulp : 1 Tea spoon
Coriander leaves : 1 Table spoon

Method: 

1. Wash and cut carrots, bottle gourd and coriander leaves.
2. Boil cut carrots and bottle gourd pieces for 5 to 8 minutes and keep it aside.

3. Keep a small pan on the fire. Heat and put 1/2 spoon of oil.
4. Add urid dal and fry till brown. Now add pepper pods, 1/2 tea spoon of jeera, ingh and red chilly. Fry for 1 minute.

5. Now put off the gas and add coconut and just stir once and mix well. (Fried items).

6. Grind all the fried items using little water.
7. Keep another big pan. Add remaining oil and heat. Add mustard seeds, and urid dal.
8. Let the mustard spurt. Add curry leaves and ingh.
9. Add cooked carrots and bottle gourd pieces. Add salt and turmeric powder. Mix it well.

10. Let it boil for 2 minutes. Now Add ground coconut spice mixture. Stir nicely.

11. Boil for 3 to 4 minutes and put off the gas. Add lemon, stir and replace the curry to a serving bowl.
12.Serve with rice, chapati or any other main dish you prepared.

Note :

Adding lemon juice to Kootu is optional. Normally tamarind or lemon is not added to kootu. Using less or more chilly is also an optional. Adding a ghee just before serving the curry, adds to the taste of the curry. Adding onions and garlic is purely optional. ( I did not use).
You can also prepare using different vegetables with the same ingredients. (Beans, peas, potatoes and sweet potatoes etc). If bottle gourd is tender no need to remove its outer skin. Wash it nicely and then cut it.
Time : 30 minutes.
Serves : 5 

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 ..