Ingredients:
Ash Gourd – 1/2 kg
Chana Dal – 1/2 cup
Turmeric Powder 1/2 tsp
Curry Leaves – 2 sprigs
Tamarind Pulp – 1 tsp
Salt to taste
Rice Flour – 1/2 tsp
Fry in 1 tsp Oil and Grind to Paste:
Coriander Seeds – 2 tsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Pepper Corns – 1/2 tsp
Chana Dal – 2 tsp
Asafoetida – a pinch
Coconut Gratings – 4 tblsp
Red Chillies – 2 to 3
For Seasoning:
Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaf – 1 sprig
Method:
1. Pare and cut ash gourd into small cubes, add 1/4 tsp turmeric powder, salt and enough water to cook.
2. Cook separately the chana dal with 1/4 tsp turmeric powder.
3. When cooked mix with the gourd.
4. Add ground paste, tamarind pulp, curry leaves, simmer for 2 to 3 minutes.
5. Mix rice flour with some water to smooth paste and cook a while longer till gravy is blended.
6. Season ingredients in oil, add to kootu and mix.
7. Serve hot with rice.
