Sorakkai Kozhukattai Paal Kuzhambu Recipe – Bottle Gourd Curry
Sorakkai Kozhukattai Paal Kuzhambu is a traditional South Indian curry that hails from Tamil Nadu. This comforting dish combines the mild sweetness of bottle gourd (also known as Sorakkai or Lauki) with soft rice flour dumplings called Kozhukattai, all simmered in a rich, coconut-based gravy. Infused with aromatic spices and a delicate tempering, this curry is a wholesome and satisfying choice for lunch. Served with steamed rice or phulkas, it’s the perfect dish to enjoy with family and friends.
Ingredients:
For Kozhukattai (Rice Flour Dumplings)
| Ingredient | Quantity |
|---|---|
| Rice flour | 1/4 cup |
| Water | 1 cup (for boiling) |
| Salt | As per taste |
For Paal Kuzhambu (Curry)
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki), diced | 1 medium-sized |
| Chana dal (Bengal Gram) | 2 tablespoons |
| Fresh coconut, grated | 1/2 cup |
| Milk | 1/4 cup |
| Sunflower oil | 2 teaspoons |
| Mustard seeds | 1/2 teaspoon |
| White Urad dal (split) | 1 teaspoon |
| Dry red chillies | 4 pieces |
| Sugar | 2 tablespoons |
| Salt | As per taste |
| Water | As needed |
| Turmeric powder | A pinch |
Instructions:
Step 1: Prepare the Kozhukattai (Rice Flour Dumplings)
- Soak Chana Dal: Begin by soaking the chana dal in warm water for 30 minutes. This softens the dal and allows it to cook faster.
- Make the Rice Flour Mixture: In a saucepan, bring 1 cup of water to a boil. Once the water is boiling, slowly add the rice flour, stirring continuously to prevent lumps from forming. Keep stirring until the mixture thickens.
- Shape the Dumplings: Allow the rice flour mixture to cool slightly so you can handle it comfortably. Once cool enough, shape it into small oval or round dumplings, about 1/2 inch in size. Set them aside.
Step 2: Prepare the Paal Kuzhambu (Curry)
- Cook the Bottle Gourd: In a pressure cooker, add the diced bottle gourd, salt, turmeric powder, and 1/2 cup of water. Close the lid and cook for 2 whistles. Once done, release the pressure by running cold water over the cooker. Open the lid and set the cooked bottle gourd aside.
- Cook the Chana Dal: In a heavy-bottomed pan, heat 2 teaspoons of oil over medium heat. Add the soaked chana dal along with the water it was soaked in. Since the chana dal is pre-soaked, it will cook quickly. Stir occasionally and cook for 5-7 minutes, until the dal is partially cooked.
- Combine Bottle Gourd and Chana Dal: Add the cooked bottle gourd along with its cooking liquid to the pan with the chana dal. Stir to combine.
- Add Kozhukattai Dumplings: Gradually add the prepared rice flour dumplings (Kozhukattai) to the mixture. Allow them to cook on medium heat for about 10 minutes. Keep an eye on the water levels, as the dumplings may stick to the bottom if there isn’t enough water. Add more water if needed.
- Add Coconut and Milk: Once the dumplings are cooked, add the grated fresh coconut and stir well. Next, add the sugar and milk, stirring to combine. Cook for another 2 minutes, then turn off the heat. If you prefer a thicker consistency, you can mix 1 tablespoon of rice flour with milk and add it to the curry instead of plain milk.
Step 3: Tempering (Tadka)
- Prepare the Tempering: In a small pan, heat 2 teaspoons of oil. Once hot, add the mustard seeds. When the mustard seeds crackle, add the urad dal and dry red chillies. Sauté until the urad dal turns golden brown.
- Add the Tempering: Pour this tempering over the prepared Paal Kuzhambu (the bottle gourd curry) and mix well.
Step 4: Serve
Serve the Sorakkai Kozhukattai Paal Kuzhambu hot, along with steamed rice or phulkas, for a hearty and delicious lunch.
Tips and Variations:
- For a richer flavor, you can use coconut milk instead of regular milk. It will add a creamy texture to the curry.
- Adjust the spiciness by adding fewer or more dry red chillies in the tempering.
- For a thicker curry, you can mix a bit of rice flour with milk and add it to the curry as mentioned in Step 2. This will help the curry achieve a velvety consistency.
- If you prefer a quicker method, you can skip making the Kozhukattai dumplings and use pre-made rice flour dumplings available in some stores.
Nutritional Information (per serving):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbohydrates | 35g |
| Fiber | 5g |
| Fat | 4g |
| Saturated Fat | 0.5g |
| Sugars | 5g |
| Sodium | 350mg |
Servings: 4
Cuisine: Tamil Nadu (South India)
Course: Lunch
Diet: Vegetarian
Enjoy this flavorful and comforting South Indian curry with rice or chapatis for a wholesome meal that’s perfect for any occasion. Whether it’s a busy weekday or a special family lunch, Sorakkai Kozhukattai Paal Kuzhambu will surely become a new favorite in your recipe collection!
