Sorakkai Kootu (Bottle Gourd Kootu)

Serves 4

prepSoak tamarind in ¼ cup hot water; squeeze and strain when ready
1 ½ cups / 300 g bottle gourd, chopped		Add gourd, bring to boil, reduce heat	Pressure cook 2 whistles or simmer until soft	Stir in paste, tamarind, turmeric; simmer 3–5 min	Add curry leaves, chilli & hing; pour into kootu
½ cup / 100 g moong dal	Rinse dal, add water, heat
½ teaspoon salt (adjust to taste)
½ to 1 tablespoon / 8–15 g tamarind paste
2 to 5 dried red chilies (adjust to taste)	Dry roast chilies, chana dal, cumin until golden	Cool, grind with coconut & water to thick paste
1 to 1 ½ tablespoon / 15–20 g chana dal
½ to ¾ teaspoon cumin seeds
3 to 4 tablespoon / 30–40 g grated coconut
¼ teaspoon turmeric
1 tablespoon / 15 ml ghee or oil	Heat ghee, crackle mustard & cumin seeds
½ teaspoon mustard seeds
½ teaspoon cumin seeds (for tempering)
1 sprig curry leaves
½ to 1 dried red chilli, broken (for tempering)
1 pinch hing (asafetida)

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