Surakkai Paal Kootu (Bottlegourd Milk Stew)

Posted on Apr 26th, 2013

by Sowmya Venkatachalam

Categories:

Surakkai(Bottlegourd) is one of the vegetable that can found mostly in many parts of the world. Surakkai(Bottlegourd) has number of health benefits and in India we are using it for many dishes even unknowing its health benefits. Surakkai(Bottlegourd) is good for treating High blood pressure and heart diseases. Instead of preparing a normal stew, I thought of making Surakkai Paal Kootu(Bottlegourd Milk Stew), a unique flavour of stew. Normally most of the stew varieties are little spicy, but Surakkai Paal Kootu(Bottlegourd Milk Stew) is a combination of mild spice and sweet taste. A yummy and tasty stew easy to make without coconut. Lets see the recipe in detail now…

Surakkai Paal Kootu(Bottlegourd Milk Stew)

Preparation Time	5 mins
Cooking Time	15 mins
Servings	3

Ingredients:

Surakkai(Bottlegourd)/Lauki	1
Salt	To taste
Sugar	2 teaspoon
Milk	1/2 Cup
Coconut Milk	1/4 Cup
Rice flour	2 teaspoon

Ingredients for Seasoning:

Oil	1 teaspoon
Mustard Seeds	1 teaspoon
Green Chilli	2
Urid dal split	1 teaspoon

Method:

Wash the bottle gourd and peel the skin and chop into 1 inch big pieces and sprinkle little water and add salt and keep in flame. We should avoid pouring more water as this vegetable is a tender and will cook easily with less water

When the vegetable is cooked, switch off the flame and add sugar and allow it to dissolve. Do not add any water. In the heat, the sugar will dissolve. If you have water left in the cooked Surakkai(Bottlegourd), strain it and then add sugar

Take the milk in bowl and add rice flour and mix well to dissolve the rice flour. The mail purpose of rice flour is to make the stew thick in consistency.

Add this milk-rice flour paste to the Surakkai(Bottlegourd) mixture and again keep in flame and allow it to boil. When it starts to boil, switch off the flame

In a separate pan, add oil and when the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, add urid dal and broken green chilli and saute it till the dals turns golden brown color and remove from flame