Sorakkai Puli Kuzhambu Recipe – Tangy Bottle Gourd Curry

Sorakkai Puli Kuzhambu Recipe is a South Indian preparation of the bottle gourd, made tangy with tamarind and homemade spices like sambar powder. Bottle Gourd is a very succulent vegetable, that absorbs the spices that are added to it, giving the curry base a very juicy texture. Course : Side Dish Ingridients : 1 Bottle gourd (lauki) , peeled and diced into chunks 12 Shallots , quartered 1 Drumstick , cut into 1 inch size pieces 1 Tomato , roughly chopped 3 cloves Garlic , whole 1 inch Ginger , finely chopped 2 cups Tamarind Water 2 teaspoons Sambar Powder Salt , to taste Ingredients for seasoning 1 teaspoon Sesame (Gingelly) Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1 sprig Curry leaves , roughly torn Instructions To begin making the Sorakkai Puli Kuzhambu Recipe, we will make this recipe in a Pressure Cooker. Add all the main ingredient including bottle gourd, shallots, drumstick, tomato, garlic, ginger, tamarind water, ginger, sambar powder and salt into the pressure cooker, add the salt and about 1 cup of water.Cover the pressure cooker, place the weight on and pressure cook until you hear about 3 whistles.After about 3 whistles, turn off the heat. Allow the cooker to rest, until the pressure releases completely.Once the pressure is released, open the cooker and give the ingredients a stir. Check the salt and spice levels and adjust to suit your taste. Transfer the Sorakkai Puli Kuzhambu into a serving bowlOur next step is to make the seasoning for the Kuzhambu. Heat a teaspoon of oil in a small pan; once the oil if heated, add the mustard seeds and fenugreek leaves. Allow them to crackle and roast for a few seconds.Once roasted stir in the curry leaves and turn off the heat. Pour the seasoning over the Sorakkai Puli Kuzhambu  and give it a stir.Serve Sorakkai Puli Kuzhambu Recipe along with Steamed Rice, Elai Vadam and Masala Chaas for an everyday meal.