Sorakkai kuzhambu | Bottle gourd gravy for rice, roti
Sorakkai kuzhambu recipe for rice, roti in a pressure cooker
Servings: 2
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.