Delicious exclusive Kerala style curry prepared from grated and fried chunks of bottle guard with papaya immersed in coconut milk gravy.
Ingredients for bottle gourd and papaya curry –Kootu Curry
Coconut Milk – 2 cup ( Thick 1st milk – squeezed out with much water)
Coconut Milk – 2 cup ( Thin 2nd milk – squeezed out with more water after the thick milk is extracted)
Onions – 1 cup ( chopped)
Bottle Guard and Papaya – Skin peeled and grated (scrub it in a grater)
Garlic pods- 12
Ginger – 1 small Piece
Green chilly – 10 numbers.
Roasted gram powder – 1/2 cup
Oil – 2 cup
Fennel seeds ( perunjeerakam in Malayalam) – 1/4 table spoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Black pepper powder – 1/4 teaspoon
Garam Masala – 1/4 teaspoon
Salt,Curry leaves, Coriander leaves – as per the requirement
Preparation method of bottle gourd and papaya curry –Kootu Curry
Squeeze the grated papaya and bottle guard to remove the excess water and keep aside. The excess juices could be kept for later mixing it with the curry. Mix 1/2 cup gram powder with the grated mix. along with green chilly and 2 curry leaves. Mix to a dough consistency so that it can be easily rolled to chunks. Keep aside the dough for sometime to rest. Roll the semi fluid dough into small balls 2 inch diameter(chunks) with spoon or clean hand. Traditionally the a wet tidy hand is used and can easily allow to roll and shape chunks. Use a think bottom 3 liters frying pan (Kadai) , 2 cup oil should be sufficient for deep frying these chunks. Fry them to dark golden brown balls as shown in the picture. Keep these balls aside and let it cool , till it is time to add to the curry.
Use the same pan and oil to continue preparing the curry as the flavor absorbed in the oil is essential. The curry only requires 1/4 cup oil, so you could drain the excess oil from the pan, be very careful when you are draining the excess oil and do it only after it is cooled. Medium heat the oil, add mustard seeds and wait till it splutters then add, curry leaves, fennel seeds, dry red chilly, and chopped onion and sauté it till the onions turn into golden brown. Add garlic, ginger, green chilly, coriander powder, turmeric powder, black pepper powder, garam masala, 1/4 spoon salt and sauté till a garlic becomes tender and done. Add the thin 2nd coconut extract and allow it to boil. Then add the fried chunks to the curry and add then thick coconut milk and immediately switch off the flame. Keep stirring and garnish with coriander leaves. Be careful not let the thick extract of coconut boil so keep stirring till the pan cools evenly. Boil the extract that you squeezed out of your papaya and bottle gourd in a separate pan and can be used to regulate the consistency of the curry and add more flavor to it. You could serve bottle gourd and papaya curry along with boiled rice or a it is good combination with chapatis/bread(rotis).
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