Sorrakai / Bottlegourd Sambar

Ingredients:

1/2 Sorakkai (Bottle gourd)

1 cup of Toor dhal

1 Onion (Finely Chopped)

2 Tomatoes (quartered)

2 strands of curry leaves

1/4 tsp Turmeric powder

1 small lime size tamarind ball 

1 tbsp Sambar powder

1 tsp Jaggery (optional)

1 tbsp Gingerly oil

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

1/4 tsp Fenugreek seeds

1/4 tsp Cumin seeds

Few stalks of coriander leaves for garnishing

Method:

• Wash and peel the outer skin of the bottle gourd, slit it lengthwise and cut it into medium size pieces. Keep aside.
• Wash the toor dhal and pressure cook it with 2 cups of water and a pinch of salt. Smash and keep aside.
• Soak tamarind in 1/4 cup of warm water. Extract the thick pulp and set aside.
• Heat the oil in a wok and splutter the mustard, fenugreek, cumin seeds and urad dhal. Then add the onion and curry leaves. Fry for 2 mins.
• Now add the tomatoes and stir fry for a couple of mins. Then add the bottle gourd, turmeric powder, sambar powder and salt with 1/2 cup of water, cover the wok and cook.
• To the strained tamarind pulp, add the jaggery.
• When the bottle gourd is 3/4 done, add the mashed toor dhal and the tamarind extract. Let it boil for 2-5 mins. Switch off the stove. 
• Serve it garnished with chopped coriander leaves.

Sorakkai Curry

Ingredients:

1/2 Sorakkai (Bottle gourd)

2 onions (Finely Chopped)

3 cloves of Garlic (peeled and halved)

3 Tomato (quartered)

2 Green chillies (slit)

3 strands of curry leaves

1 tbsp Chilli powder

1/2 tsp Coriander powder

1/4 tsp Turmeric powder

1/2 cup Fresh milk

1/2 tsp Fenugreek seed

1/2 tsp Cumin seed

2 tbsp Oil

Salt to taste

Method:

• Wash and peel the outer skin of the bottle gourd, slit it lengthwise and cut it into medium size pieces. Keep aside.
• Heat the oil in a wok and splutter the fenugreek and cumin seeds. Then add the garlic, onion, curry leaves and chillies. Fry till onions are translucent.
• Then add the bottle gourd, turmeric powder and salt, stir fry on medium heat.
• Now add the tomatoes, chilli and coriander powders. Fry till the oil separates from the masala. Keep on low flame.
• When the bottle gourd is almost cooked, add the fresh milk and keep the stove on low flame. Cook for few more mins till the oil comes on top of the curry.
• Serve the sorakkai curry with plain rice and some poriyal.