Lauki, dudhi bottlegourd it is known as has got lot of health benefits. A glass of juice in the empty stomach helps for weight reduction, keeps the cholesterol level under control, treats in urinary tract infection, reduces inflammation in liver, replenishes water loss as it contains lots of water, keeps heart healthy, treat sleep disorders, helps in digestion, keeps cool the stomach, etc. etc.
As lauki contains almost 96% of water, it is perfect for juice extraction. It is readily available in the market and is affordable too! Moreover, extracting the juice from lauki is not at all difficult. Lauki juice is rich in Vitamin C, Vitamin B, sodium, iron and potassium. It has low fat and cholesterol level. As a result, this anti-oxidant drink is quite popular among health conscious individuals.
Now coming back to the recipe, the puliyitta kootu means, the lauki is cooked in tamarind sauce along with black boiled chana and chana dal. we can also use tuvar dal instead of chana dal or only can be done with tuvar dal. Since tamarind does not suits us, I have replaced the same with amchur powder. This delicious dish goes well with rice, roti etc. consistency of the gravy can be decided according to your requirement.
churakka puliyitta kootu you tube
Let us look at the recipe now:
Ingredients:
300 gms lauki
1/4 cup chana dal
1/4 cup black chana
1 tbsp coconut
1/4 tsp amchur powder
1/4 tsp turmeric powder
salt
2 tsp oil ( i used coconut oil)
a small piece of jaggery
Tempering
1 tsp urid dal
1 tsp chana dal
1 tsp mustard seeds
curry leaves
hing powder
2 pcs red chilli pcs
Method:
soak the chana dal for 30 minutes. soak the black chana overnight and pressure cook the same for 3-4 whistles, keep aside.
In a kadai add one cup water, put the chana dal to cook. When it is half done, chop the lauki into small cubes and put it in the kadai for cooking. add the turmeric powder, boiled chana and let this cook for sometime. then add the sambar powder, salt, mix amchur powder in water and put it in the kadai. Let it cook for some more time, mash it with the potato masher. this will help in thickening the gravy or you can add 1/4 tsp rice flour mix in water and add to the vegetables. add the jaggery too.
In a kadai add one tsp oil and fry the coconut till golden brown, remove it and keep aside.
add the balance oil put the items mentioned under tempering and pour it on the kootu with the coconut.
serve hot with chapati, rice etc. according to your requirement of thickness of gravy, you can add water.
NOTE: This dish can be prepared with Brinjal, Suran, Raw banana, White pumpkin, Red pumpkin, cluster beans (Kothavarakka) etc.
do give me your feed back.
As lauki contains almost 96% of water, it is perfect for juice extraction. It is readily available in the market and is affordable too! Moreover, extracting the juice from lauki is not at all difficult. Lauki juice is rich in Vitamin C, Vitamin B, sodium, iron and potassium. It has low fat and cholesterol level. As a result, this anti-oxidant drink is quite popular among health conscious individuals.
Now coming back to the recipe, the puliyitta kootu means, the lauki is cooked in tamarind sauce along with black boiled chana and chana dal. we can also use tuvar dal instead of chana dal or only can be done with tuvar dal. Since tamarind does not suits us, I have replaced the same with amchur powder. This delicious dish goes well with rice, roti etc. consistency of the gravy can be decided according to your requirement.
churakka puliyitta kootu you tube
Let us look at the recipe now:
Ingredients:
300 gms lauki
1/4 cup chana dal
1/4 cup black chana
1 tbsp coconut
1/4 tsp amchur powder
1/4 tsp turmeric powder
salt
2 tsp oil ( i used coconut oil)
a small piece of jaggery
Tempering
1 tsp urid dal
1 tsp chana dal
1 tsp mustard seeds
curry leaves
hing powder
2 pcs red chilli pcs
Method:
soak the chana dal for 30 minutes. soak the black chana overnight and pressure cook the same for 3-4 whistles, keep aside.
In a kadai add one cup water, put the chana dal to cook. When it is half done, chop the lauki into small cubes and put it in the kadai for cooking. add the turmeric powder, boiled chana and let this cook for sometime. then add the sambar powder, salt, mix amchur powder in water and put it in the kadai. Let it cook for some more time, mash it with the potato masher. this will help in thickening the gravy or you can add 1/4 tsp rice flour mix in water and add to the vegetables. add the jaggery too.
In a kadai add one tsp oil and fry the coconut till golden brown, remove it and keep aside.
add the balance oil put the items mentioned under tempering and pour it on the kootu with the coconut.
serve hot with chapati, rice etc. according to your requirement of thickness of gravy, you can add water.
NOTE: This dish can be prepared with Brinjal, Suran, Raw banana, White pumpkin, Red pumpkin, cluster beans (Kothavarakka) etc.
do give me your feed back.
Raji Lauki kootu with a little fresh lemon makes a nice accompaniment for rice. I add a little rasam powder for flavor.
ReplyDeleteLauki can also be made with moong vadis - this does not need any sourness and is delicious as well.
Hope you try these and let me know.
thanks shyama for visiting the blog. shall try your version may be in next week. Vadi means the dried one right. if it is the dried one, will have to search for it. I used to make with the moongdal bhajia.
ReplyDelete