Soya beans and lauki kootu recipe

Soya beans, lauki kootu recipe - Legumes and lentils are required to suplement the proteins. The childhood is the phase of muscle and bone growth.  They need adequate amount of protein and calcium for a strong bone structure and muscle formation. It will be better, kids above 2 years get milk, eggs, lentils, legumes, leafy vegetables and fresh fruits in proper proportion. Now to the kootu. For hot rice, kootu is the queen of curries. The reason for using soya bean is for it's rich protein, which with hot rice is a complete meal in itself. Besides dal, sambar, saaru, palya and amti, kootu is another kind of  curry for steamed rice.

Soya  Beans and Lauki Kootu Recipe

Prep time : 10 mins
Cook time : 30 mins
Total time : 40 mins
Recipe type : Curry-Gravy
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 1/2 cup soya beans, soaked
• 1/2 small onion, chopped
• 1 cup chopped white gourd/lauki
• 1 small tomato
• Salt to taste

Grind to paste

• 1/4 cup grated fresh coconut
• 4 red chilly, fried
• 15 fenugreek seeds / methi, fried
• 5-6 flakes garlic, peeled
• 1 tsp coriander seeds, roasted
• 1/4 tsp cumin seeds /jeera
• 1 lavang, fried
• 1/6" cinnamon / dalchini
• 1/4 tsp turmeric powder
• 1/4 tsp urad dal, fried
• 1/4 tsp chana dal, fried
• 1 grape size tamarind

For the tempering

• 1-2  tsp oil
• 1/4 tsp asafoetida

Method

1. Wash and soak the soya beans overnight. Drain the  water and add the chopped onion, salt and 2 cups of water to the soya beans. 
2. Pressure cook it till 2-3 whistles and then on a low flame for about 5 minutes. When the pressure releases, remove the pan from the cooker and mash 1/2 of the soyabeans lightly and set aside. 
3. Mix all the ingredients mentioned under " Grind to paste" and put them in a mixer. Grind them to a smooth paste, adding required water. 
4. In a deep pan, boil enough water and add the  white gourd and tomato. Cook covered on a medium flame until white gourd is soft. 
5. Once the white gourd is soft,  add the ground  masala paste and salt to it. Mix gently  and make a curry consistency kootu. 
6. Then bring it to boil on a medium flame. Once the kootu boils, add chopped fresh coriander leaves and simmer for 2 minutes and switch off the flame.
7. Make a tempering of  asafoetida and pour it over the curry.  This kootu goes well with hot steamed rice along with other side dishes.  It can also be eaten with chapathi and rice roti.