Sorekai Majjige Huli Recipe (Bottle Gourd in Coconut Yogurt Curry)
Indulge in the delightful flavors of South Indian cuisine with our Sorekai Majjige Huli, a luscious and nutritious curry that harmoniously combines the mild sweetness of bottle gourd with the tangy richness of coconut yogurt. Perfect for lunch, this diabetic-friendly dish pairs beautifully with steamed rice and traditional Elai Vadam, creating a comforting meal that is both wholesome and satisfying. Follow this detailed recipe to explore the essence of South Indian cooking!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) – peeled and diced | 1 large |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Curd (Dahi / Yogurt) | 1 cup |
| Fresh coconut – grated | 1/4 cup |
| Chana dal (Bengal Gram Dal) – soaked in hot water | 1 tablespoon |
| Green Chillies | 2 (adjust for spice preference) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (hing) | 1 teaspoon |
| Sunflower Oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves – roughly torn | 1 sprig |
| Dry Red Chillies | 2 (for tempering) |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 5 servings |
Instructions
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Prepare the Bottle Gourd: Begin by washing and peeling the bottle gourd. Dice it into small cubes for even cooking. In a pressure cooker, add the diced bottle gourd along with 1/2 cup of water. Optionally, add 1 teaspoon of salt for flavor. Pressure cook for 1 whistle, then allow the cooker to release pressure naturally. This method ensures the bottle gourd retains its nutrients while becoming tender.
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Make the Coconut Paste: While the bottle gourd is cooking, prepare the coconut paste. In a blender, combine the grated fresh coconut, soaked chana dal, green chillies, cumin seeds, and asafoetida. Add a splash of water as needed to achieve a smooth paste. This mixture will lend creaminess and depth to the curry.
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Combine Ingredients: In a saucepan, add the cooked bottle gourd along with the ground coconut paste. Stir to mix evenly, allowing the flavors to blend together. Cook this mixture over medium heat for about 2 minutes. Once done, reduce the heat to the minimum to keep the curry warm.
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Prepare the Buttermilk: In a mixing bowl, add the curd (yogurt) and 1 cup of water. Whisk together until the mixture is smooth and resembles buttermilk. This tangy element is key to the dish, enhancing the overall flavor profile.
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Combine Buttermilk with Curry: Gradually add the prepared buttermilk to the bottle gourd mixture, stirring continuously to ensure a smooth integration. Taste and adjust the salt according to your preference.
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Tempering: In a small pan, heat the sunflower oil over medium heat. Once hot, add the mustard seeds and allow them to splutter. Then, toss in the curry leaves and torn dry red chillies. Sauté for a few seconds until fragrant, then pour this tempering over the yogurt-based curry.
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Serving Suggestions: Your Sorekai Majjige Huli is now ready to serve! Pair it with hot steamed rice and enjoy with Elai Vadam, a traditional South Indian rice papad that adds a delightful crunch to your meal.
This Sorekai Majjige Huli recipe is not just a dish but a celebration of flavors that showcases the simplicity and richness of South Indian culinary traditions. Whether for a family lunch or a festive gathering, this recipe will surely impress your guests with its vibrant taste and aromatic appeal. Enjoy your cooking journey!
