White ash gourd - 1/2 kg
Tamarind - a medium lemon size
Chana dal - 1 tblsp
Sambar powder - 3 tsps
Haldi powder - 1/2 tsp
Curry leaves - few
Salt as required
Coriander leaves for garnishing
Hing- a pinch
Mustard seeds - 1 tsp for seasoning
Urad dal - 1 tsp for seasoning
Rice flour - 1 tsp for thickening the kootu.
Peel the skin of the ash gourd and cut into small pieces wash nicely and keep aside.
Make a thick extract of tamarind.
Now pour the tamarind juice in a vessel over the ashgourd pieces
Put the Chana dal along with the ashgourd pieces and mix nicely.
Keep the vessel on the gas and let it boil nicely.
When the kootu has boiled and cooked well you can take 1 tsp rice flour in a small cup make a paste with little water and pour it into the kootu so that it becomes a little thick.
After the kootu is cooked nicely remove from fire and garnish with coriander leaves.
Now take a kadai and add 1 tsp ghee with mustard seeds, urad dal and hing and season and pour it on the kootu.
Now the kootu is hot and ready tob eaten with plain rice or a side dish for chappathis,phulkas or even parathas.
Add salt sambar powder, haldi powder,curry leaves and mix nicely and let the liquid boil and cook nicely.