Sorakkai Kuzhambu is a comforting South Indian bottle gourd gravy made with coconut, spices and fresh vegetables. This easy sorakkai kurma-style kuzhambu is delicious with rice, roti or chapathi.
Here is an yummy and tasty Kurma like gravy / Kulambu with Bottle gourd. We call it as Sorakkai kuzhambu in Tamil. Sorakkai is known as Lauki in Hindi, Chorakka in Malayalam, Sorakaya in Telugu, Sorekayi in Kannada. I try to include sorakkai in our menu at least once in a week. So I keep looking for different recipes with bottle gourd.
Recently I came across this Surakkai kulambu in Mullai’s blog. Recipe sounded more like kurma kulambu with all the whole garam masala in it. As usual I made it directly in my pressure cooker to ease the job. It came out so well with a layer of oil floating on top.
Friends, do try this easy and yummy Sorakkai kuzhambu. You will love it. You can use chow chow/ Chayote, snake gourd instead of Sorakkai.
Quick Notes for US & Abroad Kitchens
- Bottle gourd is also called lauki, chayote or sorakaya in different countries; chayote or snake gourd can be used as the original recipe suggests.
- Use a stovetop pressure cooker for one low-flame whistle, or use an Instant Pot on High Pressure for about 4 minutes with a short natural release.
- In cold kitchens, let the coconut paste and cooked gravy simmer a little longer so the spices blend and the bottle gourd softens evenly.
- Refrigerate leftovers in a covered container and use within 2–3 days; reheat gently with a splash of water if the gravy thickens.
Sorakkai kuzhambu | Bottle gourd gravy for rice, roti
Ingredients
Main Ingredients
- 1 Bottle gourd (about 450 g / 1 lb, depending on size)
- 1 Onion (finely chopped)
- 1 Tomato
- 1 inch Ginger
- 5 Garlic
- 1 Green chili (optional)
- ¼ tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- Salt as needed
- 2 tbsp Cooking Oil
- 1 inch Cinnamon
- 1 Cloves
- ¼ tsp Fennel seeds
- 1 Bay leaf
- Curry leaves few
- Coriander leaves to garnish
To grind
- ½ cup Grated coconut (about 25 g / 0.9 oz per 1/4 cup)
- ½ tsp Fennel seeds
- 5 Cashew nuts
- Water as needed (about 240 ml / 8 fl oz per cup)
Instructions
- Wash and peel the skin of bottle gourd. Chop into cubes. Set aside.
- Grind all the ingredients given under " To grind " to a smooth paste.
- Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and add bay leaf. Saute onion, green chilli, tomato, ginger, garlic and cook till tomato turns mushy.
- Now add the chopped bottle gourd pieces and mix well. Add turmeric powder, dhania powder, chilli powder and salt. Add the ground coconut paste along with required water. Mix well.
- Close the cooker and cook in high flame till steam releases from the nozzle. Now put the weight valve as soon as steam comes out. Lower the flame completely and cook for one whistle in low flame. Switch off the flame.
- Once the pressure releases, open the cooker. You can see a layer of oil floating. Mix well and check for the consistency. If the gravy is thin and watery, boil for few minutes till it reaches kuzhambu consistency.
- If the gravy is too thick, add little more water and boil for a minute. Garnish with coriander leaves and serve with rice.
Enjoy !
Video
Notes
- Adjust the quantity of spices as per your taste.
- Do not add more water in the cooker because bottle gourd is a water vegetable and releases water while cooking.
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Frequently Asked Questions
- Can I use another vegetable instead of bottle gourd?
Yes. Chayote or snake gourd can be used instead of bottle gourd, as mentioned in the original recipe.
- Can I make this in an Instant Pot?
Yes. Cook on High Pressure for about 4 minutes and release pressure naturally for a few minutes before opening.
- What can I serve with sorakkai kuzhambu?
Serve it with rice, roti or chapathi.
Try this recipe and enjoy it with the serving suggestions mentioned above.
