Sorakkai Puli Kuzhambu Recipe – Tangy Bottle Gourd Curry
Description:
Sorakkai Puli Kuzhambu is a delicious South Indian-style curry featuring the bottle gourd (lauki), cooked in a tangy, flavorful tamarind-based gravy. This dish is a perfect side for steamed rice and offers a comforting combination of spices that elevate the neutral, succulent texture of bottle gourd. The addition of homemade spices like sambar powder and the infusion of tamarind water brings out an exceptional depth of flavor, making it a must-try for any curry lover.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki), peeled and diced into chunks | 1 whole |
| Shallots, quartered | 12 pieces |
| Drumstick, cut into 1-inch pieces | 1 whole |
| Tomato, roughly chopped | 1 whole |
| Garlic, whole cloves | 3 cloves |
| Ginger, finely chopped | 1-inch piece |
| Tamarind water | 2 cups |
| Sambar powder | 2 teaspoons |
| Salt | To taste |
Ingredients for Seasoning
| Ingredient | Quantity |
|---|---|
| Sesame (gingelly) oil | 1 teaspoon |
| Mustard seeds (rai/kadugu) | 1/2 teaspoon |
| Methi seeds (fenugreek) | 1/4 teaspoon |
| Curry leaves | 1 sprig (roughly torn) |
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Instructions
-
Prepare the Ingredients:
Begin by preparing the bottle gourd, shallots, drumstick, and tomatoes. Peel and chop the bottle gourd into chunks, quarter the shallots, cut the drumstick into 1-inch pieces, and roughly chop the tomato. Set these aside. Prepare ginger and garlic by finely chopping the ginger and keeping the garlic cloves whole. -
Cook the Kuzhambu:
In a pressure cooker, add the bottle gourd, shallots, drumstick, tomato, garlic, ginger, tamarind water, sambar powder, and salt. Add about 1 cup of water and give the mixture a stir.
Close the pressure cooker with the lid, place the weight on top, and cook on medium heat for about 3 whistles. After the third whistle, turn off the heat and allow the pressure to release naturally. Once the pressure is fully released, open the cooker and give the contents a gentle stir. Check the salt and spice levels, adjusting if necessary. -
Prepare the Seasoning (Tadka):
In a small frying pan, heat 1 teaspoon of sesame oil on medium heat. Once the oil is hot, add the mustard seeds and methi seeds. Allow them to crackle and roast for a few seconds.
After the mustard seeds have crackled, add the torn curry leaves and stir briefly. Turn off the heat and pour the seasoning over the cooked Sorakkai Puli Kuzhambu in the pressure cooker. Stir the seasoning into the curry to evenly distribute the flavors. -
Serve:
Transfer the Sorakkai Puli Kuzhambu to a serving bowl. Serve it hot alongside steamed rice, elai vadam (a crispy snack), and a refreshing glass of masala chaas for a complete South Indian meal.
Tips & Variations
- Flavor Adjustment: If you prefer a spicier version of this curry, you can increase the amount of sambar powder or add a chopped green chili along with the other ingredients in the pressure cooker.
- Tamarind: If you don’t have tamarind water ready, you can soak tamarind pulp in warm water for 15 minutes and use the strained liquid in place of tamarind water.
- Vegetarian Protein: To make the curry heartier, you can add some cooked lentils or tofu cubes to the dish for additional protein.
This Sorakkai Puli Kuzhambu is a fantastic way to enjoy bottle gourd, which absorbs all the tangy and aromatic spices, creating a dish that’s both comforting and bursting with flavor. Whether you’re looking for an everyday meal or something special for guests, this South Indian curry will surely delight your taste buds.
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | ~140 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 7g |
| Fiber | 5g |
| Sodium | 300mg |
| Vitamin C | 20% of daily value |
| Iron | 4% of daily value |
Enjoy the tangy goodness of this South Indian Sorakkai Puli Kuzhambu!
