Sorrakkai Masala Kootu

Comfort food: Sorrakai Masala Kootu

When a recent bout of fever left me weakened and drained, the mere thought of cooking seemed like an insurmountable task. With my energy levels plummeting, I found myself scrolling through my phone’s contact list, where I had saved the numbers of several home-cooked meal delivery companies. The idea of savouring a “home cooked” meal from one of these establishments had always appealed to me. Senthil coming in after a walk remarked, “No no…let’s not order! You guide, I will cook” I agreed readily more so because the menu lists in those companies for the day was oh so boring! Peering into the fridge the options were limited to the veggies available currently. So I said, “The menu can be Chow Chow Poricha Kuzhambu, Sorraikkai/Bottle Gourd Masala Kootu” I reminded him that there was plenty of leftover rasam.
Engaged in the task at hand—chopping vegetables—I found myself reminiscing about my mother-in-law’s culinary prowess. It was she who had taught me this cherished recipe for Sorrakkai Masala Kootu—a light, flavourful gravy that omitted pulses yet boasted the delightful nuances of garlic and onion. The beauty of this dish lay not only in its simplicity but also in its adaptability; Bottle Gourd could seamlessly be swapped with Ridge Gourd, White Pumpkin, Chow Chow, Cabbage, or even Cucumber.

Here is the recipe for Sorrakkai Masala Kootu

Sorrakkai 1, peeled, deseeded and cut into chunks
Onion 1, chopped
Garlic, 5 pods peeled
Curd: 2 tbsp
To garnish: Mustard, Urad Dal and Curry leaves
For the Masala-To be ground into a paste
Grated coconut 1 tbsp
Pottukadalai 2 tsp (roasted gram dal)
Khus Khus seeds: 1 tsp (poppy seeds)
Red Chillies: 4
Saunf: 1 tsp (fennel)

1. In a little oil sauté the onion and garlic. Once roasted add the Bottle Gourd/Sorrakkai sauté for a minute longer.
2. Pressure cook this mixture with a little water and salt. Once cooked, if the water is too much, filter it away in a dish, do not throw it away.
3. Combine the ground masala to the boiled vegetable and heat.
4. After 5 minutes remove from heat and garnish with Mustard, Urad dal and curry leaves.
5. Once cool add the curd and serve.
As a bonus, the leftover filtered water can be relished as a wholesome and flavourful clear soup—both healthy and delectable.

So finally never got to order from those food companies, but on the flipside It’s nicer to cook together. Silver linings on sick days.

Also Read:

The Treasured Rice Upma and Its Cousins

The Chevvai Pillayar Pooja

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