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Jul 3, 2008

Sorekayi hesaru bele sihi kootu


This is one authentic dish of south India. Sorekayi is bottle gourd and hesaru bele is moong dal in kannada. The two key ingredients of this recipe are bottle gourd and moong dal (I used split green gram dal). Both are highly nutritious. As for the bottle gourd, the cooked vegetable is cooling, diuretic, sedative and anti­bilious. I found a very interesting article about gourds HERE. Moong dal is rich in protein and next best to soy. A wonderful protein substitute for vegetarians. Since I have egg and soy allergy, moong dal is one nature's gift to me for a good protein substitute. It is very easy to prepare. Goes well with chapathi or rice, or can be relished like a soup. Here is the recipe.

I have used bottle gourd in this recipe. Chayote squash (chow chow) or cabbage can be substituted in the place or bottle gourd. finely chopped carrots and beans can be added to this kootu.

Ingredients:

Bottle gourd - 1 medium sized ( it should not taste bitter)

Moong dal / split green or yellow moong dal - half cup

Oil for seasoning - 1 tablespoon

Mustard seeds - half teaspoon

Urud dal - half teaspoon

Dry red chillies - 3 to 4 (green chillies can be substituted)

Turmeric powder - quarter teaspoon

Asafoetida powder - a pinch or two

Curry leaves - 1 sprig

Salt as reqired

Grind together the following:

Fresh shredded coconut - 2 tablespoons

Poppy seeds / khus khus - 1 teaspoon

Cumin seeds - 2 teaspoons (optional)

Black whole pepper - half teaspoon (optional)

water - quarter cup

Desiccated coconut can be substituted for fresh coconut. I used two tablespoons of powdered dry desiccated coconut available in the Indian grocery store.

Method:

Peel the bottle gourd skin and chop the vegetable into small cubes and add it in water as and when you chop. Otherwise it will turn brown.

Heat oil in a heavy bottomed kadai. Add the mustard seeds, urud dal, curry leaves and red chillis.

When the mustard pops, add the chopped bottle gourd and mung dal.

Add 3 cups of water and allow it to boil.

When it starts bubbling, add the salt, turmeric powder and asafoetida powder.

Keep it partially closed and let the content cook until the dal is mushy and the vegetable is tender. Stir occasionally.

When it is done, add the ground coconut and let it boil for a minute. The kootu is ready. Turn down the heat completely.

Serve with steaming white rice or as a side dish for chapathi.

This is my entry to VOW - bottle gourd hosted by Pooja of My creative ideas. Thank you Pooja for hosting this event.

I am sending this entry to Eat healthy - Protein rich event hosted in Art of Indian cooking. Sangeeth, I have used moong dal which is protein rich. Thank you for hosting this event.

13 comments:

Sireesha said...

Sorekayi Kootu sounds delicious and Healthy...Gr8 entry...

Pooja said...

Never had this before Mythreyee. The recipe is so tempting i want to try it just now :) .
thanks a lot for sharing this with us dear.

Asha said...

YUM YUM!! Name itself makes me drool! I add Kadalebele with sorekayi, hesarubele sounds great too. Great entry. Have a great 4th of July!:))

Vani said...

Looks yum, P! Never tried this kootu before. Am bookmarking this :)

easycrafts said...

Lovely colour of this traditional dish..I have something for u on my blog

Sunshinemom said...

This is a healthy kootu. Nice recipe:)

Mandira said...

this looks delicious... feels like comfort food!

FoodyGuru (Srimathi) said...

Kootu my fav.

Hyderabadiz said...

Hello, We are inviting you to VOTE for The BEST HYDERABADI BLOG 2008.
YOUR VOTE Will Help us find the TRUE COLORS OF HYDERABAD Bloggers.
Best wishes, MT & Team of Hyderabadiz

Murali said...

Thank you for sharing this recipe Mythreyee. I previously did not Know what to do with Bottle gourds. This recipe is amazing. My wife who is Lebanese loved it at well. So did our young daughter who is fussy at present. My wife is always amazed at the creativity, inventiveness and the sheer varieties of Indian recipes. This Kootu is so delicious and healthy. Oh, by the way, I am from Bangalore now living in Atlanta. Thanks again, Murali

Murali said...

Thank you for sharing this recipe Mythreyee. I previously did not Know what to do with Bottle gourds. This recipe is amazing. My wife who is Lebanese loved it at well. So did our young daughter who is fussy at present. My wife is always amazed at the creativity, inventiveness and the sheer varieties of Indian recipes. This Kootu is so delicious and healthy. Oh, by the way, I am from Bangalore now living in Atlanta. Thanks again, Murali

Anonymous said...

Why is it called Sihi Kootu?Do we need to add sugar or jaggery to this??

Mythreyee said...

my guess, it got its name because we use only sweet vegetables like chayote, carrot, cabbage, etc which are normally sweet and are steam cooked. not roasted.