Bottle gourd coconut gravy southindian style
BOTTLE GOURD coconut gravy / DUDHI GRAVY
INGREDIENTS
- Bottle gourd – 3 cup [ peeled and chopped into small cubes ]
- Moong dal or masoor dal – 2 or 3 tbsp
- Grated coconut – 1/4 cup
- Red chilli – 4 or 5 or as per taste
- Pepper corn – 7
- Coriander seeds – 1 tbsp
- Urad dal – 1 tsp
- Jeera – 1 tsp
- Asafoetida – generous pinch
- Tamarind – a small piece
- Jaggery – 1 tsp
- Oil – 1 tbsp
- Mustard seed – 1 tsp
- Curry leaves – few
- Sambar pwdr – 1 tsp
- Salt to taste
PREPARATION
- Peel and dice the bottle gourd .
- Dry roast the moong dal .[ if adding masoor dal ,no need to roast ]
- Dry roast coriander seeds ,red chilli ,pepper corns ,urad dal and jeera . Allow it to cool . Grind this roasted masalas + coconut + tamarind + jaggery + asafoetida + sambar pwdr + 1/2 cup water into a smooth paste .
METHOD .
Pressure cook the bottle gourd + roasted moong dal + tomato + little turmeric + little salt upto 2 to 3 whistles till soft . [not mushy ] You can also cook it in a open pot .
Add the coconut paste + 1 1/2 cup of water into the cooked bottle gourd and mix well. [ adjust water as per the consistency you want ]
Heat oil in another pan ,add mustard seeds and allow it crackle .
Add curry leaves .
Add the bottle gourd mixture and mix well.
Simmer on low for 2 mins.
Bottle gourd gravy is ready to be served with rice or chapatti.
Colour of the gravy depends on the type of red chilli used .
NOTES
- Instead of roasting the masalas ,you can use just use sambar pwdr and grind it with coconut .
- Adjust water as per the consistency you want.
- We can make without dal also .
- Using coconut oil will add more flavour .
- Even coconut can be roasted.
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