I never imagined a kurma recipe with Bottle gourd (Sorakkai in Tamil, Lauki in Hindi) until I came across a YouTube video. In Bangalore hotels, I have tasted vegetable sagu for poori and set dosa with chow chow or turnip but I have never tasted kurma with bottle gourd.

Basically Bottle gourd is a bland vegetable with rich water content. So it can easily absorb the taste of the dish we add in. This kurma recipe I shared here is an easy, yummy South Indian style recipe that can be prepared directly in a pressure cooker just like my other Kurma varieties. It came out so well and tasty. We all loved it with soft chapathi. I am sure it will taste great with poori and dosa.

Friends, do try this Bottle gourd kurma / Tamil nadu style Sorakkai kurma for a healthy variation from usual kurma recipes. You will love it. 

Check out my

Sorakkai dosa

Sorakkai kootu

Sorakkai poriyal

Sorakkai sambar

Sorakkai paal kootu

Sorakkai kurma / Bottle gourd kurma recipe

Sorakkai kurma / Bottle gourd kurma recipe for chapathi, poori and dosa

 

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bottle gourd – 1 Big onion – 1 Tomato – 1 Cinnamon – 1 inch Cloves – 2 Cardamom – 1 Black stone flower – 1 Bay leaf – 1 Cumin seeds - 1/2 tsp Red chilli powder – 1/2 tsp Garam masala powder – 1/2 tsp Salt and water - as needed Coriander leaves - to garnish To grind Grated coconut – 1/4 cup Fennel seeds – 1/2 tsp Pottukadalai / roasted chana dal – 1 tbsp

HOW TO MAKE SORAKKAI KURMA

1. Wash and peel the skin of bottle gourd. Cut and remove the center soft portion. Chop into small cubes.
2. Grind coconut, fennel and gram dal into smooth paste.
3. Heat oil in a pressure cooker base. Saute the whole spices.
4. Now add the onion and saute till transparent.
5. Add ginger garlic paste and saute for a minute.
6. Add tomato and bottle gourd. Mix well.
7. Add the ground coconut paste, red chilli powder and garam masala powder.
8. Mix well and add little water. Pressure cook in low flame for one whistle.
9. Open the cooker after the steam is released. Serve hot with chapathi, poori and dosa.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Bottle gourd. Chop into small cubes. Heat oil in a pressure cooker. Saute cinnamon, cloves, bayleaf, black stone flower and cardamom. Add cumin seeds. Add onion and saute till transparent. Add ginger garlic paste and saute until raw smell goes off. Add tomato and saute till mushy. Now add turmeric powder, red chilli powder, salt and garam masala powder. Mix for a minute. Lastly add the chopped bottle gourd pieces. Saute for a minute. Grind coconut, fennel seeds and gram dal to a smooth paste. Add the paste to the cooker. Mix well and add little water. Do not add more water as bottle gourd itself leaves water while cooking. So adding more water makes the kurma watery. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with chapathi. Enjoy !

Note

For variations, you can grind green chilli instead of red chilli powder. You can add ginger garlic while grinding instead of sauting ginger garlic paste. Do not add more water while pressure cooking. Around 1/2 cup is enough.

Try this easy, yummy Bottle gourd kurma and enjoy with chapathi.

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