Add moong dal and diced bottle gourd to a pressure cooker with a little water.

Close the cooker and cook until it releases 4 whistles.

Switch off the heat and release the pressure naturally.

Grind fresh coconut, cumin seeds, and red chili powder into a coarse paste.

Once the pressure is released, add the paste to the cooked mixture and stir.

Cook for 2 minutes and switch off the stove.

For the Tadka, heat oil in a skillet.

Crackle mustard seeds and urad dal.

Add the remaining Tadka ingredients and pour over the Sorakkai Kootu.

Serve hot.