Description:
Simple coconut base gravy made with Bottle gourd/ Lauki .
Bottlegourd Curry / Sorakai Kurma / Sorakai Kuzhambu / kolambu / lauki / Dudhi / Anapakaya / Sorakaaya
| Ingredients -1 | |
|---|---|
| 1 small or (1 cup chopped) | Bottle gourd |
| 2 medium size | Onion (finely chopped) |
| 1 count | Tomato |
| 1″ inch | Ginger crushed |
| 3 cloves | Garlic crushed |
| 1 count | Green chili (slit open) |
| 1/4 tsp | Turmeric powder |
| 1 tsp | Red chili powder |
| 3 tsp | Coriander powder |
| 1.5 tsp | Salt (or to taste) |
| 2 tbsp | Oil |
| 3 stalks (chopped) | Coriander leaves |
| Ingredients-2 | |
|---|---|
| 1 count | Bay leaf |
| 1 inch | Cinnamon stick |
| 3 count | Cloves |
| 2 count | Cardamom |
| 1/2 tsp | Cumin seeds |
| 1/2 tsp | Fennel seeds |
| 6 nos | Curry leaves |
| Ingredients-3 | |
|---|---|
| 1/2 cup | Fresh grated coconut |
| 1/4 tsp | Fennel seeds |
| 1/2 cup | Water |
Instruction:
Wash the bottle gourd, peel the skin off , cut open and remove all the spongy stuff in the center. Chop them into small pieces and keep aside.
In a pressure pan, heat oil and add all the whole garam masala’s from table-2 and fry for few seconds. Then add onion, green chili, garlic and ginger. Saute them till the onions turn slightly golden, add the chopped tomatoes followed by the suraikai pieces. Add turmeric powder, red chili powder, coriander powder and salt at this stage.
Fry well to incorporate everything, add 2 cups of water and put the pressure pan lid. Pressure cook upto 2 whistles and switch off. ( You may also just cover with lid and cook over the stove for about 10-12 minutes or until the gourd gets completely cooked)
Meanwhile grind the coconut and fennel seeds with water to make a fine paste and keep aside.
Let the pressure release from cooker, then slowly open the lid and add the coconut paste and simmer for 2-3 minutes.
Garnish with chopped coriander and curry leaves. Switch off and serve hot with rice or roti.
Notes:
Yield- 4 adult servings. Adding the above mentioned measure of coconut brings it to thick gravy consistency or kuzhambu type which suits well for rice. Adding more of the coconut paste makes it more like kurma, this goes well with chapati or puri.
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Hi Mullai,
I have many of your receipes. This one was the latest one. It came out real good. Enjoyed and every one loved it.
Appreciate your effort for bringing this with your great picture effects.
Regards,
Savitha
Awesome recipe, we all loved it. Thank you very much for posting mouth watering recipes
hey Mullai, I have tried most of ur recipes and recvd lots of appreciation from my husband..All credit goes to u Mullai.I recommended this website to my friend in DC and told her specifically to try Mullai’s recipe..I have not tried this Suraikai kulambu, but this looks really yummy…will try this this week..Thanks again Mullai..U rock
Hi Mullai,
I enjoy consulting your recepies. Your cooking style is very similar to mine. I like the layout and photos in your blog.Keep up your great work. This recepie is very similar to my mom’s recepie, the only variation is that I add a third of a cup of chenna dal (Kadalai Paruppu-adds a bit of protein) before pressure cooking and add cashew nuts and almonds to the coconut before grinding.
Kavita
Very nice one! I like the idea for Chapati esp…Should be good with other veggies too right?
Vaishu, any combination veggies are fine which will make it veg kurma. But for this recipe just stick to the bottle gourd. Thanks.
Mullai, along with the coconut if you grind some cashewnuts also it will be tastier.
Yum, it’s going to make it super-rich! Thanks for your suggestion, will make it your way the next time.