Bottle guard 1 big one
Toor dal /split yellow moong dal 1/4 cup
Chana dal ¼ cup
Turmeric powder 1/4 tsp
Sambar Powder 1/4 tsp
Oil -2 tsp
For the grinding
Urad dal 1 tsp
Coriander seeds 1 1/2 tsp
Red chillies 2
Whole black pepper 5 to 6 pieces
Grated Coconut 1/4 cup
Heat a tsp of oil and fry the above ingredients, adding coconut at the end. Grind it to a smooth paste adding very little water.
For the seasoning
Mustard 1 tsp
Urad dal 1/2 tsp
Hing/asafoetida a pinch
1/4 cup chopped onions
Curry leaves few leaves
First cut bottle gourd vertically and scoop out the seeds. Then
cut them into small square pieces. Do not cut it finely. Cook bottle gourd in water with some turmeric powder till soft. Do not overcook.
Cook the toor dal, moong dal till soft in a pressure cooker and mash it well. Keep it aside. Pressure cook the chanadal separately till they are soft but don’t mash them.
Now add the cooked dals and the grounded paste and bring it to boil.
Season the kootu with the ingredients for seasoning. (ie heat oil, add mustard seeds ,when it splutters, add urad dal, hing, curry leaves and fry the onions and add it to the kootu.)