In a casual conversation with my mom, I came to know that this kootu is very popular in Tamil Nadu. She also mentioned that the authentic kootu will not have any tamarind/lime juice in it. But I added it to suit our taste.
For the last day of BM #25, I picked this recipe from 'Ee Roju Vantalu' by P Sailaja.
Chana Dal 1 cup
Bottle Gourd, cubed 1 1/2 cups
Salt as needed
Turmeric 1/4 tsp
Seasoning ( Oil 2 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Asafoetida 1/8 tsp, Curry leaves few)
To Roast and Grind -
Urad Dal 1 Tbsp
Coconut, fresh/dry 3-4 Tbsp
Green Chillies 3-4
Method Of Preparation -
Soak Chana dal for about an hour in about 3-4 cups. Drain and pressure cook the dal in adequate water. Cook the bottle gourd separately.
Roast and grind the listed ingredients adding as much water as needed.
In a pan, add oil and the rest of the seasoning. Add the cooked dal, bottle gourd, turmeric, the ground paste and salt.
Let the dal simmer for a few minutes until the raw smell disappears. Remove from fire.
Squeeze in some lime/lemon juice and serve with steaming hot rice.
Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.
Preparation Time 30 min