I had seen a pal kootu recipe in Meenakshi Ammal's Samaithu Par volume, but was always wondered if milk in a curry would be something I would like. Finally decided to try it, and sorely regretted not having cooked for the past thirty years. This is such a mellow dish, and is perfect with rice. I haven't tried it with rotis, but don't see why not. Typically made with ridge gourd, yellow pumpkin, it takes mellow vegetables. On to the recipe now!
| Prep Time | 15 minutes |
| Cook Time | 15-30 minutes |
| Servings |
servings
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Ingredients
- 2 cups peeled, chopped ridge gourd peerkangai
- 3-5 green chilies
- 1/4 cup coconut
- 1 tbsp rice flour
- 2 cups milk low fat ok
Tempering Ingredients
- 1 tbsp coconut oil
- 1/2 tsp Hing
- 1 tsp Mustard seeds
Ingredients
Tempering Ingredients
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Instructions
- Get things in place - roughly peel, chop the ridge gourd into cubes. Get coconut, a couple of chilies, rice flour for grinding.
- With a ladle of water, cook the ridge gourd pieces with salt and turmeric until tender but not mushy. Add a couple of chilies, slit with the gourd pieces. Roughly 6-8 minutes
- Add milk, and cook on low heat for about 10-15 minutes until it reduces to roughly half the quantity.
- In the meantime, grind the coconut, chilies and rice flour with a bit a water to a thick paste and add to the curry
- Cook till everything comes together, about 5 minutes
- In a separate pan, heat the coconut oil, add mustard seeds, hing and curry leaves. When the mustard seeds pop, turn heat off, and pour over the kootu
- Enjoy with hot steamed rice!
Recipe Notes
I really regret not having made this dish for thirty years, and now I make it at least once a week.
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