Sorakkai Paruppu Kuzhambu Recipe – Tamil Nadu Style Lauki Curry
Sorakkai Paruppu Kuzhambu, a beloved South Indian dish from Tamil Nadu, is a wholesome, comforting curry made with bottle gourd (lauki) and yellow moong dal. This dish, rich in flavor and nutrients, pairs beautifully with steamed rice and a side of vegetables, making it a perfect choice for any meal. Its combination of moong dal and bottle gourd provides a satisfying, light, yet filling experience that showcases the simplicity and depth of Tamil cuisine. With a base of aromatic spices and tempered with ghee, this recipe will transport you straight to the heart of Tamil Nadu.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki), chopped | 1/2 medium-sized |
| Yellow Moong Dal (Split) | 1/2 cup |
| Onion, chopped | 1 medium |
| Tomato, chopped | 1 medium |
| Dry Red Chillies | 3 pieces |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sambar Powder | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 1 teaspoon |
| Ghee | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Fat | 5 g |
| Sodium | 230 mg |
| Vitamin A | 5% of DV |
| Vitamin C | 20% of DV |
| Iron | 8% of DV |
Instructions
Step 1: Prepare the Ingredients
Start by washing and cleaning the bottle gourd. If the seeds are large and fibrous, remove them, but if they are tender, leave them in. Chop the bottle gourd into small, bite-sized pieces. Along with the bottle gourd, chop the onion and tomato as well.
Step 2: Cook the Moong Dal
Rinse the yellow moong dal thoroughly and set aside. In a pressure cooker, add the dal and chopped tomatoes. Pour in about 3 cups of water (or enough to submerge the dal and tomatoes). Close the lid of the pressure cooker and cook on high heat for two whistles. Once done, switch off the heat and allow the pressure to release naturally. This step ensures the dal is soft and ready to be incorporated into the curry.
Step 3: Temper the Spices
Heat a shallow frying pan over medium heat. Add the sunflower oil and once it’s hot, add the mustard seeds. Let them crackle and pop. Lower the heat slightly to avoid burning the spices. Quickly add the cumin seeds and allow them to sizzle for a few seconds. Add the dry red chillies and sauté them for a minute. Then, add the chopped onions and sauté until they turn translucent, releasing their sweet aroma.
Step 4: Combine the Moong Dal and Bottle Gourd
Once the pressure cooker has cooled and the dal is ready, add the cooked dal and tomatoes into the frying pan with the tempered spices. If your pan is small, you can transfer the contents back into the cooker to continue cooking. Add the chopped bottle gourd at this stage. Stir to combine.
Step 5: Cook the Curry
Add a little water if the mixture looks too thick. Season the curry with salt, turmeric powder, and sambar powder. Mix well and bring to a gentle boil over medium flame. Cook the curry until the bottle gourd is tender and fully cooked, which should take about 10-12 minutes. Stir occasionally and ensure that the curry does not stick to the pan. Once the bottle gourd is tender and the dal has melded into a creamy consistency, check the seasoning and adjust as needed.
Step 6: Final Touch
Once the curry has thickened and the flavors have come together, remove it from the heat. Add a teaspoon of ghee on top for extra flavor and richness. Keep the pot covered to allow the ghee to infuse into the curry.
Serving Suggestions
Serve Sorakkai Paruppu Kuzhambu hot, paired with freshly steamed rice, a vegetable stir-fry like Carrot and Beans Poriyal, and Phulka (Indian flatbreads). For a well-rounded meal, you can also serve it alongside Kathirikai Pitlai, a tangy brinjal curry. This combination not only offers a diverse array of flavors but also makes for a nutritious and satisfying meal, perfect for family dinners or festive occasions.
Pro Tips:
- Spice Variations: If you prefer a spicier dish, you can increase the number of dry red chillies or add green chillies along with the onions.
- Consistency Adjustment: For a thicker curry, you can mash a small portion of the dal before adding it back into the curry.
- Using Ghee: Ghee enhances the aroma and adds richness to the dish. Feel free to adjust the quantity of ghee according to your preference.
This Sorakkai Paruppu Kuzhambu is a comforting and hearty curry that is not only delicious but also a great way to enjoy the nutritional benefits of bottle gourd and dal. It’s a true representation of the culinary traditions of Tamil Nadu, with its use of spices, dal, and fresh vegetables, creating a dish that is both light and satisfying.
