Sorakkai Paruppu Kuzhambu Recipe – Tamil Nadu Style Lauki Curry

Sorakkai Paruppu Kuzhambu Recipe is a side dish recipe to prepare that can be done in about 20 minutes and hence is a great recipe for a busy weeknight dinner. Made with nutritious summer vegetable-bottle gourd, the curry is full of nutrients and is a coolant to the body as well. Course : Main Course Ingridients : 1 cup Bottle gourd (lauki) , cut into medium sized pieces 1 cup Yellow Moong Dal (Split) , washed and soaked 1 teaspoon Ghee 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves , torn 2 Dry Red Chillies , broken 10 Pearl onions (Sambar Onions) , quartered 1 Tomato , finely chopped 1/2 cup Tamarind Water 1/4 teaspoon Turmeric powder (Haldi) 1 tablespoon Sambar Powder Salt 6 sprig Coriander (Dhania) Leaves , finely chopped Instructions To begin making Sorakkai Paruppu Kuzhambu Recipe, into the pressure cooker combine the bottle gourd, yellow moong dal, tomatoes, salt, turmeric powder and half a cup of water.Pressure cook this for two whistles and turn off the heat. Allow the cooker to release the pressure naturally. Keep aside.Heat ghee over medium heat in a heavy bottom pan; add the mustard seeds and cumin seeds, and allow them to crackle. Next add the curry leaves, dry red chillies and onions and saute for about a minute or until the onions turn transparent and golden brown.Once the onions have turned golden, add the tamarind water, sambar powder and allow it to come to a brisk boil for 3 to 4 minutes till the raw taste from the tamarind goes away.Finally add in the bottle-gourd dal mixture and bring the Sorakkai Paruppu Kuzhambu to a brisk boil. Once done, turn check the salt and adjust to taste accordingly. Stir in chopped coriander leaves to the Sorakkai Paruppu Kuzhambu and serve hot.Serve hot Sorakkai Paruppu Kuzhambu Recipe along with Steamed Rice, Carrot and Beans Poriyal Recipe, Phulka and Kathirikai Pitlai Recipe to make it a complete meal.