1/4
1
8
1/4
-------
3
3
1-1/2
1/2
1/2
ar
-------
2
2/3
-------
1/2
the
few
1/2
-------
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c
c
oz
t
---
oz
T
T
t
---
c
t
---
t
T
---
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Toor Dal (1)
Water
Opo Gourd (2)
Turmeric
--- Paste
Red Chili (3)
Coconut (4)
Urad Dal (5)
Cumin seeds.
Rice, uncooked
Water
--------------
Water
Salt
-- Tadka
Mustard seeds
Red Chili strips
Curry Leaves (6)
Oil
--------------
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PREP - (55 min - 30 min work)
- Wash TOOR DAL to reduces foaming. Fastest is to shake
vigorously in a wire strainer under running hot water. Put in a
sauce pan with 1 cup WATER and bring to a boil uncovered.
Turn to a very low simmer, cover tightly and simmer for 35 to 45 min
until cooked through. Set aside.
- Use a vegetable peeler to peel the thin but hard rind from the
OPO GOURD. Cut into about 3/8 inch (1 cm) dice, or as you
prefer. Tumble with TURMERIC to coat.
- Cap all 3 RED CHILIS, cut in half lengthwise and remove
the seed cores. Leave in the membranes so they provide some heat.
Cut one half of one into narrow strips, reserving them for the Tadka.
Chop the rest coarse.
- Chop COCONUT and run in a food processor or blender until
very fine, add Urad Dal, the chopped Red Chilis,
Cumin Seeds, and Rice. Continue processing. Add Water
a little at a time until you achieve a smooth paste
(see Note-7).
- Mix Tadka items, except Oil.
RUN - (30 min)
- Cook Opo Gourd in 2 cups WATER until tender, about
10 minutes when it will be mostly translucent.
- Stir in the Toor Dal until thoroughly mixed, then stir in
Coconut Paste and Salt to taste. Cook, stirring
occasionally, for another 5 minutes. Remove from heat.
- In a small pan heat Oil and add Tadka mix (careful,
the Curry Leaves will snap and spit for a few seconds). Fry stirring
until Mustard Seeds are popping well, then stir into the Kootu.
- Serve hot with steamed Jasmine rice.
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