May 19, 2016

Bottle Gourd Sabji / Surraikkai Kothsu for Idli and Dosai

     Kothsu prepared using tomato or brinjal is a popular side dish for idli and dosai. One of my Aunts suggested me using surakkai / bottle gourd instead of brinjal for the kothsu. My family really enjoyed this kothsu and I strongly recommend to try this. This goes well with chapathi too.

Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 4

Bottle Gourd (medium size)
Big Onion or Sambar Onion
2 or ½ cup
Sambar Powder
1 tbsp
To taste
To Temper:

2 tsp
Mustard Seeds
¼ tsp
Curry Leaves
1 spring

1. Remove the skin and seeds of the bottle gourd. Then chop it into thin and small pieces. Keep it aside.
2. Wash and chop the tomatoes into small pieces.
3. Peel the skin of the onion and chop them into small pieces.
4. Heat the oil in a pressure cooker, add mustard seeds and wait for popping.
5. Then add the curry leaves and chopped onion (from 3). Sauté till the onion become translucent.
6. Now add the chopped tomatoes (from 2) and fry till they become mushy.
7. Next add the bottle gourd pieces ( from 1) and fry for few mins.
8. Add sambar powder, salt and 1 cup of water. Mix them well.
9. Pressure cook for 4-5 whistles in a medium flame.
10. After the pressure has gone, remove the lid of the cooker and blend the sabji with hand blender or electric blender.
11. Adjust the water level according to the kothsu consistency.

     Tasty and yummy bottle gourd kothsu / Sabji is ready to serve with Idli or Dosai or Chapathi or Roti.


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