Sorakkai paruppu kuzhambu
(Bottle gourd dal curry)
🧾 Ingredients (Serves 4)
Main ingredients:
• 1 cup toor dal (split pigeon peas)
• 2 cups bottle gourd (sorakkai), peeled and cubed
• 1 medium tomato, chopped
• ¼ tsp turmeric powder
• Salt to taste
For tempering:
• 1 tbsp oil (preferably sesame or sunflower)
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 dried red chili
• A pinch of asafoetida (hing)
• 8–10 curry leaves
Optional additions:
• ¼ tsp sambar powder or freshly ground spice mix
• 2 tbsp grated coconut (for a richer finish)
• Coriander leaves for garnish
Method
1. Pressure cook dal
◦ Wash toor dal and pressure cook with turmeric and 2 cups water until soft (3–4 whistles). Mash lightly.
2. Cook bottle gourd
◦ In a pan, boil cubed sorakkai with tomato and salt until tender. Add a pinch of turmeric.
3. Combine and simmer
◦ Add cooked dal to the vegetables. Mix well and simmer for 5–10 minutes. Adjust consistency with water.
4. Temper and finish
◦ Heat oil, add mustard, cumin, red chili, hing, and curry leaves.
◦ Pour over the kuzhambu and stir. Garnish with coriander if desired.
💡 Tips
• Don’t overcook bottle gourd—it should be soft but not mushy.
• For extra flavor, add a dash of sambar powder or freshly ground pepper.
• Coconut adds richness—blend with a little water and stir in before tempering.
• Serve with steamed rice, dosa, or chapati for a balanced meal.
• This dish pairs beautifully with potato fry or appalam.
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