Kootu is nothing but a type of curry which is mild spicy. I have tried Ridge gourd and bottle gourd combination. Kootu has turned very yummy and it goes well with all most all main dishes.
Ridge gourd and the bottle gourd were used as veggies and little coconut, channa dal and red chilly with little ingh and curry leaves. I remembered Mrs. Nagamani Prasad very much because she used to prepare this Kootu very often. I have seen her preparing this kootu curry and eaten as well. She is one of the good cook whom I have come across. I have learnt to cook by seeing her and Mrs. Prema Sundareshan. It is always a pleasure to eat and enjoy whatever they cooked.
Let us see some benefits of eating Channa dal in our diet.
Split bengal dal/channa dal is full of nutritious, high in fiber and easily digested. It helps to lower the cholesterol level in our body. It has very low fat. It has good amount of iron, sodium, selenium and small amount of copper, zinc and manganese. They do have folic acid and fiber. It has antioxidant properties. Channa dal is good for diabetes and helps to control the sugar levels. Channa dal has rich source of iron and good for people who are suffering from anemia.
Let us see the recipe Now:
This is one of the traditional dish of Mysorians (Ayyangaris) and has No Onion or No Garlic in it.
Bottle Gourd : 1 Bowl (1/2 of medium size bottle gourd).
Ridge Gourd : 1
To Fry/roast : Spices.
Channa Dal : 1 Tablespoon
Red Chilly : 4 to 5 (Byadagi)
Pepper Pods : 3 to 4
Urid dal : 1/2 Teaspoon
Methi Seeds : 1/4 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8
To grind :
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Fried or roasted spices.
To Add :
Salt : As required
Coriander Leaves.
Seasoning :
Groundnut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Channa dal : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 2 to 3 Tablespoons
2. Wash and remove the outer layer of bottle gourd and cut into small pieces.
3. Cook both the veggies with required water till soft.
4. Keep a pan on the fire and heat. Add a spoon of oil and fry methi seeds, urid dal till golden brown.
Add channa dal and red chilly.(Byadagi menasu).
5. Let channa dal turn golden brown. Add pepper pods, Red chilly and mix it well. Put off the fire. Add curry leaves and ingh.
6. Grate coconut and grind it with fried methi seeds, urid dal, channa dal, pepper pods and red chilly mixture.
7. Keep a big pan on the fire. Add cooked vegetables (ridge gourd and bottle gourd).
8. Add salt and little turmeric powder. Mix it well. Let it boil nicely.
9. Add ground coconut mixture and mix it nicely. Let it boil for 3 to 4 minutes.
10. Shift the ready Kootu to a serving dish.
11. Keep a pan and heat. Add oil and mustard seeds, urid dal and channa dal. Let mustard seeds splutter.
12. Add curry leaves and ingh/Asafoetida. Put off the fire and add the seasoning to the ready curry.
13. Add cut coriander leaves and a spoon of ghee.
14. Ridge Gourd -Bottle gourd Kootu is ready to serve.
Normally Kootu has mild spice and do not need any tangy/tamarind or lemon. Use of any cooking oil is optional. I have added a teaspoon of ghee just before serving. Adding ingh helps to digest the food easily and reduces the gastric content.
Time : 20 Minutes.
Serves : 3 to 4 .
Ridge gourd and the bottle gourd were used as veggies and little coconut, channa dal and red chilly with little ingh and curry leaves. I remembered Mrs. Nagamani Prasad very much because she used to prepare this Kootu very often. I have seen her preparing this kootu curry and eaten as well. She is one of the good cook whom I have come across. I have learnt to cook by seeing her and Mrs. Prema Sundareshan. It is always a pleasure to eat and enjoy whatever they cooked.
Let us see some benefits of eating Channa dal in our diet.
Split bengal dal/channa dal is full of nutritious, high in fiber and easily digested. It helps to lower the cholesterol level in our body. It has very low fat. It has good amount of iron, sodium, selenium and small amount of copper, zinc and manganese. They do have folic acid and fiber. It has antioxidant properties. Channa dal is good for diabetes and helps to control the sugar levels. Channa dal has rich source of iron and good for people who are suffering from anemia.
Let us see the recipe Now:
This is one of the traditional dish of Mysorians (Ayyangaris) and has No Onion or No Garlic in it.
Ingredients :
To Cook :Bottle Gourd : 1 Bowl (1/2 of medium size bottle gourd).
Ridge Gourd : 1
To Fry/roast : Spices.
Channa Dal : 1 Tablespoon
Red Chilly : 4 to 5 (Byadagi)
Pepper Pods : 3 to 4
Urid dal : 1/2 Teaspoon
Methi Seeds : 1/4 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 6 to 8
To grind :
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Fried or roasted spices.
To Add :
Salt : As required
Coriander Leaves.
Seasoning :
Groundnut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Channa dal : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 2 to 3 Tablespoons
Method :
1. Wash and remove the edges of ridge gourd and wash it again. Remove the outer layer and cut ridge gourd into small pieces. (Outer layer can be used for chutney).2. Wash and remove the outer layer of bottle gourd and cut into small pieces.
3. Cook both the veggies with required water till soft.
4. Keep a pan on the fire and heat. Add a spoon of oil and fry methi seeds, urid dal till golden brown.
Add channa dal and red chilly.(Byadagi menasu).
5. Let channa dal turn golden brown. Add pepper pods, Red chilly and mix it well. Put off the fire. Add curry leaves and ingh.
6. Grate coconut and grind it with fried methi seeds, urid dal, channa dal, pepper pods and red chilly mixture.
7. Keep a big pan on the fire. Add cooked vegetables (ridge gourd and bottle gourd).
8. Add salt and little turmeric powder. Mix it well. Let it boil nicely.
9. Add ground coconut mixture and mix it nicely. Let it boil for 3 to 4 minutes.
10. Shift the ready Kootu to a serving dish.
11. Keep a pan and heat. Add oil and mustard seeds, urid dal and channa dal. Let mustard seeds splutter.
12. Add curry leaves and ingh/Asafoetida. Put off the fire and add the seasoning to the ready curry.
13. Add cut coriander leaves and a spoon of ghee.
14. Ridge Gourd -Bottle gourd Kootu is ready to serve.
Note :
Do not over cook the veggies. Let it be soft. Adding tamarind or lemon to Kootu/Curry is optional.Normally Kootu has mild spice and do not need any tangy/tamarind or lemon. Use of any cooking oil is optional. I have added a teaspoon of ghee just before serving. Adding ingh helps to digest the food easily and reduces the gastric content.
Time : 20 Minutes.
Serves : 3 to 4 .
