Sorakkai Puli Kuzhambu Recipe – Tangy Bottle Gourd Curry
This delightful Sorakkai Puli Kuzhambu, a traditional South Indian dish, celebrates the refreshing flavor of bottle gourd (lauki) melded with a tangy tamarind base, making it a perfect accompaniment to your everyday meals. Rich in nutrients and simple to prepare, this curry not only satisfies your taste buds but also provides a wholesome vegetarian option. Serve it alongside steamed rice, crispy Elai Vadam, and a cooling Masala Chaas for a complete culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) | 1, peeled and diced into chunks |
| Shallots | 12, quartered |
| Drumstick | 1, cut into 1-inch pieces |
| Tomato | 1, roughly chopped |
| Garlic | 3 cloves, whole |
| Ginger | 1 inch, finely chopped |
| Tamarind water | 2 cups |
| Sambar powder | 2 teaspoons |
| Salt | To taste |
| Sesame (Gingelly) oil | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Methi seeds (Fenugreek seeds) | ¼ teaspoon |
| Curry leaves | 1 sprig, roughly torn |
Nutritional Information
| Nutritional Component | Amount per Serving (Approx.) |
|---|---|
| Calories | 150 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 5 g |
Instructions
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Prepare the Ingredients:
Begin by gathering all the fresh ingredients. Ensure the bottle gourd is peeled and cut into bite-sized chunks, and the shallots, drumstick, and tomato are ready for cooking. -
-
Cooking in a Pressure Cooker:
In a pressure cooker, combine the diced bottle gourd, quartered shallots, drumstick pieces, chopped tomato, whole garlic cloves, and finely chopped ginger. Pour in the tamarind water, add the sambar powder, and season with salt. Add approximately 1 cup of water to ensure everything cooks evenly. -
Pressure Cook:
Close the pressure cooker lid and place the weight on top. Cook over medium heat until you hear about three whistles, which should take roughly 10-15 minutes. -
Release Pressure:
After the third whistle, turn off the heat and allow the pressure to release naturally. Once the pressure has completely dissipated, carefully open the lid. -
Stir and Adjust Seasoning:
Give the cooked mixture a gentle stir. Taste the curry and adjust the salt and spice levels according to your preference. If desired, add a little more tamarind water for extra tanginess. -
Prepare the Tempering:
In a small pan, heat a teaspoon of sesame oil. Once hot, add the mustard seeds and methi seeds. Allow them to crackle and roast for a few seconds until aromatic. Carefully stir in the torn curry leaves and turn off the heat. -
Combine and Serve:
Pour the tempering over the cooked Sorakkai Puli Kuzhambu and mix well to incorporate the flavors. Transfer the curry to a serving bowl. -
Serving Suggestions:
Serve the Sorakkai Puli Kuzhambu hot alongside a steaming bowl of rice, crispy Elai Vadam, and a refreshing glass of Masala Chaas for a satisfying meal that embodies the essence of South Indian cuisine.
Enjoy Your Meal!
This Sorakkai Puli Kuzhambu recipe is a testament to the vibrant flavors and simplicity of South Indian cooking. With its tangy profile and delightful aroma, it’s sure to become a favorite in your household. Happy cooking!
