Sorekayi(Bottle Gourd) Khara Kendattadya - Using Aappam Chatti

Ingredients:

1.5 cups White Rice (Preferred: Sona Masuri)
1/4 cup grated Coconut 
1 Medium sized  Bottle Gourd / Sorekayi or  4 - 5 cups grated Bottle Gourd
2 - 3 Green Chillies
5 - 6 strands Curry Leaves
Salt to taste
1.5 tsp Mustard seeds
2.5 tsp Black Gram seeds
2 - 3 medium sized Onions
6 - 8 strands of Coriander Leaves
Oil

Recipe:

Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.) 

Grate them into medium pieces as shown in the picture below. 

Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.

Grind soaked rice along with green chillies, 3-4 strands of curry leaves and grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Don't make the batter too thin. 

Pour this batter to a vessel containing grated bottle gourd. Add salt and mix them well.

Chop onion into smaller thin pieces. Chop Coriander leaves into small pieces as shown in the picture below.

Add black gram seeds, mustard seeds and 2-3 tsp oil in a thick bottomed vessel. Once it starts spluttering,  add chopped onions, 1-2 strands of tender curry leaves, little amount of salt and fry them for few seconds, switch off the flame and keep aside.

Keep Aappam chatti and heat. Put little amount of prepared onion masala and spread it as shown in the picture below.

Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below.

Sprinkle little amount of prepared onion masala, coriander leaves on top of kendattadya and stick it by using hand or spoon.

Put 1-2 tsp ghee/oil over it and cook it for about 4-5 mins in low/medium flame by covering the lid. 

Cook other side of kendattadya as well for about 4-5 mins in low/medium flame.

It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve around 6-7 Kendattadyas. Refer Kendattadya recipe for Oven / Microwave or Traditional Charcoal method.

Sorekayi (Bottle Gourd) Halwa

 Ingredients: 

15 cups grated Bottle Gourd / Sorekayi
6 - 7 cups Sugar
7 - 8 Cardamoms / Elachi / Elakki
1/4 - 1/2 cup roasted Cashew nuts / Gerubeeja
11/4 - 1.5 cups Ghee / Thuppa
Pinch of Saffron / Kesari
2 - 3 tsp Milk

Recipe:

                                           

Cut the bottle gourd and remove the inner part, seeds and outer skin as shown in the picture below. (The inner part that can't be grated can be crushed in mixer and put it to Halwa)

Grate the bottle gourd pieces as shown in the picture below.

Put the grated bottle gourd in a pressure cooker container and cook it without adding water.(1-2 whistles) or directly put it a in a heavy bottomed vessel and cook it by covering a lid. Cook this until almost all the water content is evaporated.

Put saffron in warm milk and keep it aside. Remove the cardamom seeds from cardamom, mash them and keep them aside. Roast the cashew nuts and keep aside.

Once the water content is almost evaporated from the cooked bottle gourd, add the sugar and mix them well.

                                         

Keep the halwa in medium flame and stir this mixture once in 2-3 mins until almost all the water content gets dried up.
Add the saffron milk, ghee, roasted cashew nuts and mix them well. Stir the halwa continuously in medium flame until ghee starts separating.

Add mashed cardamom and mix well. Saute the halwa in low flame for about 5 mins.
Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Serve hot/cold.