Sunday 29 June 2014

Pavakkai Poricha Kootu/Bittergourd Poricha Kootu

Poricha Kootu, this fingerlicking dal and vegetable based gravy is one of my favourite. I love simply with rice and papads, recently while going through my cookbooks and my paper clips, i crossed this beautiful bittergourd poricha kootu. Immediately i want to give a try and this kootu turned out extremely delicious eventhough it was slightly bitter. Bittergourd is definitely better for health especially for diabetic peoples, i love anything with bittergourds eventhough i used to ran away if my mom cook bittergourd when i was young. Later i came to know the health value of this vegetable and tried slowly adding my diet. Now its one among my favourite vegetable.Sending to Pari's Only - Gluten Free Cooking.

I know some of us dont like bittergourd, dont worry you can add any other vegetables instead of bittergourd, anyhow the spice paste used in this kootu gives an excellent aroma to this dal based gravy. Give a try to this kootu and am sure you will love it. Actually this kootu also go for chopped carrots, if you want just skip it and prepare this flavourful kootu just with bittergourd pieces. Personally i felt the addition of carrots didnt changed anything in this kootu, next time while making this kootu am gonna skip carrots in it. This post goes  for the CC Challenge of the month.

2cups Bittergourd (chopped)
1no Carrot (chopped)
1no Onion (chopped)
1no Tomato (chopped)
1tsp Mustard seeds+cumin seeds
2nos Dry red chillies
Few curry leaves
1/2cup Yellow moong dal
1/4tsp Turmeric powder
1/4tsp Asafoetida powder

To grind:
2nos Dry red chillies
1tbsp Channadal
1tbsp Coriander seeds
3tbsp Grated coconut

Heat few drops of oil, roast the spices given under list 'to grind' one by one until they turns brown, let it cool and grind as smooth paste with enough water and keep aside.

Meanwhile take the moongdal,asafoetida powder, turmeric powder together in a pressure cooker with enough water, cook upto 3hisses.

Heat enough oil in a kadai, let splutters the mustard seeds, cumin seeds,dry red chillies and curry leaves.

Add immediately both chopped onions and chopped tomatoes with salt, cook until the veggies get well cooked.

Now add the cubed bittergourd, chopped carrots to it, cook in simmer until the veggies gets half cooked. Add now the already prepared grounded paste, cooked dal to the veggies.

Bring to boil, put in simmer and cook until the veggies gets well cooked.

Serve with rice.


Sanoli Ghosh said...

Interesting dal with bittergourd. Looks really delicious!

Srivalli said...

Such beautiful presentation Priya..I love the simplicity of the pictures you create!..and poricha kootu are so delicious!

Chef Mireille said...

beautiful color - looks so appetizing