Bittergourd – Carrot Kootu Recipe

This Bittergourd – Carrot Kootu Recipe was originally posted on February 23rd 2011.I am now in the process of updating old posts with better pics and this is one of those posts.

It was so nice reading the old post and was nostalgic while editing it !

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There are days when the vegetable tray in the fridge is almost empty and you notice that just a few minutes before you set out to prepare lunch to pack it for off in hubby’s lunch box.You try to rustle up something with whatever is available and keep your fingers crossed till you get the dreaded phone call from him, mocking your culinary skills but actually he calls to tell you that the meal was excellent!!!

Well, that’s what happened when I found a small carrot and a single bittergourd in the veggie tray and prepared this different kind of kootu to pack for his lunch box.I was really worried that it might not be very good to take to office but I was praised for preparing a different kind of dish!!!

The sweetness from the carrot and the bitterness from the bittergourd  got balanced perfectly here.If you like bittergourd add more of it or if you prefer a little sweetness in the dish add more carrots…

Here is the list of ingredients that I used to make this dish…

I used:

Bitter gourd – 1,chopped
Carrot- 1, chopped
Toor dhal -1 cup

Kootu powder – 1 teaspoon
Sambar powder– 1 teaspoon
Turmeric powder -a  pinch
Peanuts- a handful,divided
Tamarind pulp – 3/4 teaspoon dissolved in 1/2 a cup of water
Mustard- 1 teaspoon,divided

Chann dal- 1 teaspoon,divided
Urad dal- 1 teaspoon,divided
Red chillies- 1, broken
Curry leaves – a few
Oil- 1 teaspoon
Salt to taste

 

Step by step method to prepare Bittergourd – Carrot Kootu Recipe

Take toor dal in a bowl and add enough water to cook it, turmeric powder and pressure cook till done.Mash / whisk it well and keep aside. Chop and microwave bitter gourd and carrot separately. Keep aside

Mix kootu powder and sambar powder with a little water and keep aside.

Heat oil in a pan and add mustard, channa dal, urad dal, curry leaves, red chilies and fry for a minute. Add the cooked bitter gourd and peanuts. Saute for a minute. Add the tamarind water and bring to a boil. Now add cooked carrot and mix well and simmer. Add the cooked dal.

Add the kootu powder- sambar powder mixture and mix well. Add salt, mix and simmer for a couple of  minutes. Remove from heat and transfer into a serving dish.

The following step is optional . This is the second tadka which add flavor to the dish.

Heat oil in a small pan and add mustard, channa dal, urad dal,curry leaves. When the mustard pops, add peanuts and let to turn brown.Pour over kootu and mix well.

Serve this kootu as a side with steamed rice / Roti.

This dish was part of a weekend meal…

 

• 2010 – Aloo channa Chaat 
• 2011 – Oats- Vallarai Podi 
• 2012 – No fry Potato wafers [MW method]
• 2013 – Moong Dal Dosa
• 2015 – Capsicum Rice with freshly ground masala 

This post is also for Blogging Marathon #101, where I have chosen the special theme for Week 4 – Redoing old posts.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101

Bon Appetit…