Sorakkai Paruppu Kuzhambu Recipe – Tamil Nadu Style Lauki Curry
Sorakkai Paruppu Kuzhambu is a comforting and nutritious curry from Tamil Nadu, perfect for a weeknight dinner. With the cooling properties of bottle gourd (lauki) and the health benefits of yellow moong dal, this curry is not only delicious but also packed with nutrients. The blend of spices and tamarind adds a tangy depth of flavor, making it an ideal side dish to pair with steamed rice and other traditional Indian accompaniments.
Cuisine: Tamil Nadu
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki), cut into medium-sized pieces | 1 cup |
| Yellow Moong Dal (Split), washed and soaked | 1 cup |
| Ghee | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves, torn | 1 sprig |
| Dry Red Chillies, broken | 2 |
| Pearl onions (Sambar Onions), quartered | 10 |
| Tomato, finely chopped | 1 |
| Tamarind Water | 1/2 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Sambar Powder | 1 tablespoon |
| Salt | To taste |
| Coriander (Dhania) Leaves, finely chopped | 6 sprigs |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 4-5
Instructions
-
Cook the Dal and Bottle Gourd
- In a pressure cooker, combine the bottle gourd (lauki), yellow moong dal, chopped tomatoes, salt, turmeric powder, and half a cup of water.
- Pressure cook for 2 whistles, then turn off the heat and allow the pressure to release naturally. Set aside.
-
Temper the Spices
- Heat ghee in a heavy-bottomed pan over medium heat.
- Add mustard seeds and cumin seeds. Allow them to crackle and release their aroma.
- Add the torn curry leaves, dry red chillies, and pearl onions. Sauté for about 1 minute until the onions turn golden and transparent.
-
Prepare the Tamarind Base
- Once the onions are golden, add the tamarind water and sambar powder to the pan.
- Let the mixture come to a brisk boil for 3-4 minutes, allowing the raw taste of the tamarind to dissipate.
-
Combine and Boil
- Now, add the cooked bottle gourd and dal mixture to the pan.
- Stir everything together and bring the curry to a brisk boil.
- Check the salt and adjust to taste.
-
Finish and Serve
- Stir in freshly chopped coriander leaves just before serving to add a fresh burst of flavor.
- Serve hot with steamed rice, Carrot and Beans Poriyal, Phulka, and Kathirikai Pitlai for a complete and satisfying Tamil Nadu-style meal.
Tips:
- For extra flavor: You can add a pinch of asafoetida (hing) while tempering the spices.
- For a spicier dish: Adjust the number of dry red chillies according to your preference.
- Consistency: If the curry is too thick, add a little more water and bring it back to a boil.
This Sorakkai Paruppu Kuzhambu recipe is a must-try for anyone who loves South Indian cuisine. The combination of lauki and moong dal makes it an excellent source of fiber and protein, while the tamarind adds a tangy twist that will leave you wanting more. Whether served with rice or roti, this dish is sure to delight your taste buds and nourish your body.
