Last Updated on 4 months by Neha Deshmukh

Bottle Gourd Kootu Recipe – Authentic South Indian Comfort Food

Introduction

There’s just something so incredibly comforting about a warm bowl of kootu with rice. It’s the kind of dish my grandmother used to make, filling the house with the most amazing aromas. This Bottle Gourd Kootu is a staple in South Indian households, and honestly, it’s one of my go-to recipes when I’m craving something simple, healthy, and utterly delicious. It’s a little bit creamy, a little bit spicy, and totally satisfying. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This bottle gourd kootu is more than just a recipe; it’s a hug in a bowl! It’s quick to make – ready in under 30 minutes – and uses ingredients you likely already have in your pantry. Plus, it’s packed with nutrients and flavor. It’s a fantastic way to sneak in some veggies, and it’s naturally vegetarian. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delightful kootu:

• 3 cups bottle gourd (cubed) – about 300g
• 3 tbsp moong dal – about 45g
• 1.5 tsp sambar powder
• 2 tbsp grated coconut – about 20g
• 1 tsp cumin seeds
• 0.5 tbsp fried gram – about 10g
• 0.5 tsp mustard seeds
• 0.5 tsp urad dal
• 1 red chili (broken into pieces)
• 1 pinch asafoetida (hing)
• Curry leaves (a small sprig)
• Salt to taste
• 1.5 cups water (360ml)
• 2 tbsp oil

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavor:

Bottle Gourd Varieties

There are a few different types of bottle gourd you might find. The Indian bottle gourd (Lauki) is the most common for this recipe. Make sure to choose one that feels firm and heavy for its size.

Moong Dal – The Protein Powerhouse

Moong dal, or split yellow lentils, cooks quickly and adds a lovely creaminess to the kootu. It’s also a great source of protein! You can find it at most Indian grocery stores.

Sambar Powder – Regional Variations & Spice Levels

Sambar powder is the heart of the flavor. Different regions of South India have their own unique blends. Feel free to adjust the amount to your spice preference. Start with 1.5 tsp and add more if you like a bolder flavor.

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. But unsweetened desiccated coconut works perfectly well in a pinch. Just make sure it’s finely grated.

The Significance of Asafoetida (Hing)

Don’t skip the asafoetida! It adds a unique savory depth to the tempering. A little goes a long way, so just a pinch is all you need. It also aids in digestion – a little bonus!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, deseed, and cube the bottle gourd. I usually aim for about 1-inch cubes.
2. Next, grind the coconut, cumin seeds, and fried gram into a smooth paste using a little water. You want it to be quite smooth, so add water gradually.
3. Now, in a pressure cooker, combine the cubed bottle gourd, moong dal, sambar powder, salt, and 1.5 cups of water. Close the lid and cook for 2 whistles. Let the pressure release naturally.
4. Once the pressure is released, open the cooker and mix in the coconut paste. Simmer for 3-4 minutes, allowing the flavors to meld together.
5. While the kootu is simmering, let’s make the tempering. Heat oil in a small pan. Add the mustard seeds and wait for them to splutter.
6. Then, add the urad dal, red chili, asafoetida, and curry leaves. Fry until the urad dal turns golden brown and everything is fragrant.
7. Finally, pour the tempering over the kootu and mix gently. That beautiful aroma is what it’s all about!

Expert Tips

• Don’t overcook the bottle gourd! You want it to hold its shape.
• Adjust the amount of sambar powder to your liking.
• A good tempering is key to a flavorful kootu. Don’t rush it!

Variations

This recipe is pretty versatile. Here are a few ways to customize it:

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of red chili or remove the seeds before adding it to the tempering.

Festival Adaptations (Onam, Pongal)

Kootu is often part of a larger festive spread during Onam and Pongal. You can make a larger batch to serve alongside other traditional dishes.

Serving Suggestions

Serve this bottle gourd kootu hot with steamed rice, roti, or chapati. A dollop of ghee on top is always a good idea! It also pairs beautifully with a side of papadums or a simple yogurt raita.

Storage Instructions

Leftover kootu can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What is Kootu and how is it different from other South Indian curries?

Kootu is a South Indian dish made with lentils and vegetables. It’s typically less spicy and more creamy than sambar, and the vegetables are often cooked until soft.

Can I use a different dal instead of moong dal?

While moong dal is traditional, you can use toor dal (split pigeon peas) as a substitute. It will take a little longer to cook, so adjust the cooking time accordingly.

How can I adjust the consistency of the Kootu?

If you prefer a thinner kootu, add a little more water. For a thicker kootu, simmer it for a longer time to allow the liquid to reduce.

Can I make this Kootu ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just reheat it gently before serving.

What is the best way to store leftover Kootu?

Store in an airtight container in the refrigerator.

Can I freeze this Kootu?

Yes, you can freeze it for up to 2 months. Thaw it overnight in the refrigerator before reheating.