Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Servings: 4
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (Lauki) | 1, peeled and chopped |
| Turmeric Powder | 1/2 teaspoon |
| Kashmiri Red Chili Powder | 1/2 teaspoon |
| Salt | As per taste |
| Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Dry Red Chili | 1, broken |
| Split White Urad Dal | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Grated Coconut | 2 teaspoons |
Instructions:
-
Cook the Bottle Gourd:
Begin by placing the chopped bottle gourd in a pressure cooker. Add water and salt to taste, and cook for one whistle. Let the pressure release naturally. -
Prepare the Tempering:
In a pan, heat the oil over medium flame. Once hot, add mustard seeds, hing (asafoetida), and curry leaves. Sauté for about 10 seconds. Add the split urad dal and dry red chili. Continue to sauté for another 20 seconds until the dal turns light golden. -
Add Spices & Cook Bottle Gourd:
Add the cooked bottle gourd, turmeric powder, and Kashmiri red chili powder to the pan. Stir everything well and cook for 2-3 minutes to allow the flavors to blend. -
Finish with Coconut:
Finally, add the grated coconut and mix thoroughly. Continue to sauté for an additional minute until the coconut is evenly distributed. -
Serve:
Serve your Tamil Nadu Style Sorkai Porial hot with rice and a side of tomato-onion sambar for a complete and satisfying meal.
Enjoy this healthy and delicious dish with its spicy, aromatic flavors typical of Tamil Nadu cuisine!