Sorakkai Paruppu Kuzhambu Recipe - Tamil Nadu Style Lauki Curry
Sorakkai Paruppu Kuzhambu is a delicious and super healthy South Indian curry where bottle gourd is cooked with lentils to make a tangy curry. Best served with steamed rice and a dollop of ghee.
Sorakkai Paruppu Kuzhambu Recipe is a side dish recipe to prepare that can be done in about 20 minutes and hence is a great recipe for a busy weeknight dinner. Made with nutritious summer vegetable-bottle gourd, the curry is full of nutrients and is a coolant to the body as well.
Usually kuzhambu is a South Indian gravy that is made with tangy tamarind or cooked along with coconut and other spices like sambar powder. Here I have used a tamarind base for the recipe to be tangy and addition if dal/pappu makes it creamy and hearty.
Kuzhambu, in general- is a staple that is made in every Tamil household on a day-to-day basis.
Did you know: Bottle Gourd has 90% water in it. Bottle Gourd is recommended by Ayurveda for better digestion. Because of its water content, it’s a boon for weight watchers. It can help in quenching extreme thirst in diabetic patients. Loaded with essential minerals and vitamins like calcium, magnesium, phosphorus, Vitamin A, C and folate, it's popular for combating high blood pressure and improving heart health.
If you like this recipe, try more Kuzhambu Recipes which you can make for your everyday meals:
- 1 cup Bottle gourd (lauki) , cut into medium sized pieces
- 1 cup Yellow Moong Dal (Split) , washed and soaked
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves , torn
- 2 Dry Red Chillies , broken
- 10 Pearl onions (Sambar Onions) , quartered
- 1 Tomato , finely chopped
- 1/2 cup Tamarind Water
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Sambar Powder
- 6 sprig Coriander (Dhania) Leaves , finely chopped
How to make Sorakkai Paruppu Kuzhambu Recipe - Tamil Nadu Style Lauki Curry
To begin making Sorakkai Paruppu Kuzhambu Recipe, into the pressure cooker combine the bottle gourd, yellow moong dal, tomatoes, salt, turmeric powder and half a cup of water.
Pressure cook this for two whistles and turn off the heat. Allow the cooker to release the pressure naturally. Keep aside.
Heat ghee over medium heat in a heavy bottom pan; add the mustard seeds and cumin seeds, and allow them to crackle.
Next add the curry leaves, dry red chillies and onions and saute for about a minute or until the onions turn transparent and golden brown.
Once the onions have turned golden, add the tamarind water, sambar powder and allow it to come to a brisk boil for 3 to 4 minutes till the raw taste from the tamarind goes away.
Finally add in the bottle-gourd dal mixture and bring the Sorakkai Paruppu Kuzhambu to a brisk boil. Once done, turn check the salt and adjust to taste accordingly.
Stir in chopped coriander leaves to the Sorakkai Paruppu Kuzhambu and serve hot.