Sorakkai Mochai Kootu | Bottle Gourd Field Beans Kootu

Sorakkai Mochai Kootu | Bottle Gourd Field Beans Kootu

How to make sorakkai mochai kootu or bottle gourd field beans kootu

Sorakkai mochai kootu is a delicious protein and fibre rich kootu variety.
Sorakkai( Bottlegourd) has numerous health benefits but we seldom use it in our diet.
It protects the heart.
It aids in digestion prevents constipation,cures ulcer.
Help in weight management
High in fibre.
Protects the skin and hair.

Mochaikai /mochakottai-
Rich in protein
Rich in vitamin A, B1 and C
Rich in fibre
Rich in iron ,copper, manganese and folate.


Sorakkai(Bottle Gourd/Lauki)-2 nos chopped 
Mochaikai(Field beans)-1/2 cup
Green gram dhal-1/2 cup
Mustard seeds-1/4 tsp
Cumin seeds (jeera)-1/2 tsp
Red chilly-1 no
Turmeric powder-1/4 tsp
Asafetida a pinch
Salt to taste
Oil-1 tsp
Curry leaves few

Grind Together

Grated coconut-4 tbsps
Green chillies-3 nos
Cumin seeds-1 tsp

Sorakkai Mochai Kootu/ Bottle Gourd Field Beans Kootu

FIELD beans (Mochaikai) outer skin removed


 Wash and peel  the outer skin of the bottlegourd using a peeler and cut it length wise in the middle and remove the seeds then chop it into small cubes .
Cook the dhal in a pressure cooker for 5 whistles and set aside.
Now in the same cooker add the chopped surakkai, turmeric powder, field beans(mochaikai) little water and cook for 2 whistles.
Then release the pressure  again keep on heat and add the ground paste,salt,cooked dhal  mix everything well and bring it to a boil and finally temper it with mustard seeds, cumin seeds, red chilly and curry leaves .Serve hot .

Preparation time-15 mins
Serves- 4


Mochaikai (Field beans) has a transparent cover on it you can either use it as such or remove the cover and use it ,for that you have to soak the beans in water for 1 hour and then using your thumb and forefinger lightly press the bean near the white line( refer pic) the outer cover will come off easily.
Fresh Mochaikai is available only during certain seasons especially in the month of December and January,but you get the packaged dried field beans in all supermarkets.

Pakoda And Potato Kurma

Pakoda And Potato Kurma

How to Pakoda and potato kurma

Pakoda and potato kurma is a very different variety of kurma (gravy) made with pakodas(pakoras) it tastes superb and goes well with idiyappam,appam.This is a traditional recipe and has been passed on for generations in my family.

Pakoda And Potato Kurma



Paste 1-

Grated coconut-1 cup (Grind to a fine paste)

Paste 2 -

Onion-1 big chopped
Ginger-1 inch piece
Garlic-6 cloves
Green chillies-8 nos
(Fry  everything in a tsp of oil and grind to fine paste)

Other ingredients-

Curd-1/2 cup slightly whipped
Potatoes-2 nos cooked and diced to cubes.
Salt  to taste
Bay leaf-1
Oil-2 tsp
Coriander leaves few


Bengal gram dhal-1 cup (soaked for 1/2 hr)
Green chillies-6 nos
Onion-1 chopped finely
Fennel seeds(Sombu)-1 1/2 tsp
Ginger-1 inch piece
Garlic-3 cloves chopped
Curry leaves and coriander leaves few
Salt to taste
Oil for frying

Method For Making Kurma

 In a bowl add the slightly whipped curd and the paste 1 and paste 2 mix well and set aside for sometime.

Pakoda mixture and curd mixture

Heat oil in a kadai add cloves,cinnamon,bay leaf and saute for a minute,then add onions fry till it's cooked well.
Now pour the curd mixture followed by salt and required amount of water and allow it to cook well .
Now add the cooked potatoes.
Simultaneously make pakodas and immediately add them to the boiling kurma. Allow it to thicken to desired consistency.Check for salt.

Garnish and serve hot with chappati poori,appam,idiyappam,dosa etc.



Grind the soaked Bengal gram dhal to a coarse paste after draining the water completely along with ginger,garlic,fennel seeds and salt.
Now mix the chopped onion,green chillies , asafetida,curry leaves and coriander leaves to the paste and set aside.

Heat oil for deep frying in a kadai and when the oil is hot take the ground mixture and  using the tip of the fingers just drop small portions into the oil and deep fry till golden brown colour is reached and till the oil stops bubbling.
Immediately transfer the PAKODAS into the Kurma.

Preparation time-30 mins


The pakodas should be added immediately to the kurma then only it will absorb the kurma and taste good.

Kovakkai Chutney | Tindora Chutney | Ivy Gourd Chutney

Kovakkai Chutney | Tindora Chutney | Ivy Gourd Chutney

Kovakkai Chutney | Tindora Chutney | Ivy gourd Chutney

Kovakkai chutney/ tindora chutney/ Ivy gourd chutney

Kovakkai or ivy gourd is a very nutritious vegetable, we usually make stir fry of it which is very common recipe but it can also be made into a very tasty chutney /thuvaiyal .

Araikeerai Masiyal

Araikeerai Masiyal

How to make traditional araikeerai masiyal

Araikeerai masiyal is a simple yet tasty and nutritious recipe made with green leafy vegetable especially amaranth(Araikeerai in tamil).Its a great way to include greens in your diet.Even kids who don't like greens will love this dish.This is a very traditional tamil nadu recipe.
Araikeerai Masiyal


Araikeerai(Amaranth)-2 bunches
Onion-1 big diced roughly
Tomato -1 big diced roughly
Garlic-6 cloves
Green chillies-5
Tamarind-a small gooseberry sized
Salt to taste
Oil- 1 tsp


First cut the root of the keerai wash them thoroughly for 3- 4 times.
Now in a pressure cooker add onions,tomatoes,green chillies,garlic and the keerai add just enough water and cook them for 1 whistle.
Release the pressure and allow it to cool,then grind to a fine paste in the mixie along with salt.
Check for seasoning and adjust accordingly.
If you want you can temper it with the Kuzhambu thalippu vadagam if you don't have it you can just temper with mustard seeds.
Serve with hot rice.

Preparation time-15 mins

This recipe is only suitable for ARAIKEERAI(AMARANTH) other greens doesnot taste good with this recipe.
A simple potato fry is a wonderful side dish for this masial.