Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry
Sorakkai Kozhukattai Paal Kuzhambu Recipe is a delicious combination of bottle gourd and rice flour balls cooked in a coconut and milk gravy and tempered with mustard seeds and urad dal. Serve it with Steamed Rice and Elai Vadam.
In association with Preethi Kitchen Appliances
Sorakkai Kozhukattai Paal Kuzhambu is an authentic recipe from Tamil Nadu. It is a mildly spiced curry with coconut and tiny rice dumplings (kozhukattai) that are cooked along with bottle gourd. Sugar is added to give a little sweet taste .Tiny rice dumplings and chopped bottle gourd gives nice texture to the curry. As it is mildly spiced we can pair it up with any tangy and spicy gravies like puli kuzhambu for lunch.
Serve Sorakkai Kozhukattai Paal Kuzhambu along with Steamed Rice or even Phulkas for a wholesome lunch.
If you like this recipe, here are a few more Kuzhambu Recipes
15 M
35 M
50 M
4 Servings
Ingredients
- 1 Bottle gourd (lauki) , cut into small pieces
- 1/4 cup Rice flour
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 1/2 cup Fresh coconut , grated
- 1/4 cup Milk
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 4 Dry Red Chillies
- 2 tablespoons Sugar
- 2 teaspoon Sunflower Oil
- Salt , as per your taste
- Water , as needed
How to make Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry
To begin making Sorakkai Kozhukattai Paal Kuzhambu, first keep the chana dal soaked in warm water for 30 minutes.
In a saucepan, boil 1 cup of water. Once the water has boiled, add rice flour and mix well so that there are no lumps. Rice flour thickens quite quickly so, be sure to continuously stir.
Once the temperature of the rice and water mixture is cool enough to handle, make oval/round sized balls of 1/2 inch size - small Kozhukattai and keep aside.
In a pressure cooker, add the diced bottle gourd along with salt, 1/2 cup water and a pinch of turmeric.
Pressure cook the Sorakkai /bottle gourd for 2 whistles and release the pressure immediately by running the pressure cooker under water. Open the lid and keep aside.
Place a heavy bottomed pan on medium heat, add the soaked chana dal along with the soaked water. Since the chana dal has soaked in warm water, it will be half cooked.
Add the cooked sorakkai/bottle gourd pieces, along with the cooked water
When dal gets half cooked add bottle gourd pieces along with the cooked water.
Next add the prepared kozhukattai small quantities at a time and let it cook for 10 minutes on a medium flame.
Kozhukattais can stick in bottom, if there is not enough water, so adjust water quantity accordingly.
When kozhukattai gets cooked add grated coconut to it and stir it well.
Add in the sugar, milk and cook it for 2 more minutes and switch off the stove. (Instead of adding plain milk, you can also mix 1 tablespoon f rice flour with milk and add it to a curry to give thicker consistency)
In a tadka pan, heat 2 teaspoons of oil. Once the oil is hot, add mustard seeds.
When mustard seeds crackle, add urad dal and red chillies, saute until urad dal turns brown.
Pour this tadka/tempering to our prepared Pal Kuzhambu and your Sorakkai Kozhukattai Paal Kuzhambu is ready to be served.
Serve Sorakkai Kozhukattai Paal Kuzhambu along with Steamed Rice or even Phulkas for a wholesome lunch.
Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry is part of the Indian Curry And Gravy Recipe Contest
