Sorakkai paal kootu recipe

Click here for cup measurements

Ingredients

To temper

Method

1. Peel off the skin, remove the centre seeds, soft part of the bottle gourd and chop them finely.
2. Boil water, make a dough out of rice flour with little salt and hot water.
3. Once warm enough to handle, make tiny kozhukattais like a jelly bean. You can make your convenient shape too.
4. Grind coconut with very little warm water, say 3 tbsp and extract the first milk.
5. Again add little more warm water, say 1/2 cup and grind again to extract the second milk.
6. Use this second milk along with little more water, just to immerse the bottle gourd, green chilli slit and salt as needed and cook until almost done.
7. Add the tiny kozhukattais to it, preferable in spread way. Do not mix immediately. Cook covered for 1 or 2 minutes in medium flame. Before adding kozhukattais, make sure enough water is there.
8. Open the lid and gently mix to let the kozhukattais cook. Check if it is done by picking a kozhukattai and dropping over a plate. If it bounces, it’s done. Add sugar and give it a  boil.
9. Lastly add thick coconut milk and give it a boil. Temper with the items given under to temper table and mix in to the kootu.

Notes

• You can use little less salt as we use sugar. If not using sugar, you can salt it as regular kootu.
• I used idiyappam flour for the kozhukattai dough.
  
• Keep the kozhukattais covered until cooking.
  
• After adding kozhukattais, do not stir immediately, this will break/ mash the kozhukattai. Let it get cooked before you stir.
  
• After adding kozhukattai, the kootu may get stuck at the bottom, so cook in low or medium flame.
  
• Add sugar only after the kozhukattai gets cooked.
  
• After adding first coconut milk, do not boil for long or in high flame, just do it in medium flame.