Here is an yummy and tasty Kurma like gravy / Kulambu with Bottle gourd. We call it as Sorakkai kuzhambu in Tamil. Sorakkai is known as Lauki in Hindi, Chorakka in Malayalam, Sorakaya in Telugu, Sorekayi in Kannada. I try to include sorakkai in our menu at least once in a week. So I keep looking for different recipes with bottle gourd.

Sorakkai kuzhambu | Bottle gourd gravy for rice, roti

Sorakkai kuzhambu recipe for rice, roti in a pressure cooker

1. Wash and slice the skin of bottle gourd. Chop into cubes.
2. Grind all the ingredients given under “ to grind” to a smooth paste.
3. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and bay leaf.
4. Saute onion, curry leaves, green chilli, tomato, ginger, garlic pieces, chopped bottle gourd till tomato turns mushy.
5. Add turmeric powder, chilli powder, coriander powder and salt.
6. Add the ground coconut paste along with required water. Mix well.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Mix well and garnish with coriander leaves. Serve hot with rice or roti.

Wash and peel the skin of bottle gourd. Chop into cubes. Set aside. Grind all the ingredients given under “ To grind “ to a smooth paste. Heat oil in a pressure cooker. Add in cinnamon, cloves, fennel seeds and add bay leaf. Saute onion, green chilli, tomato, ginger, garlic and cook till tomato turns mushy. Now add the chopped bottle gourd pieces and mix well. Add turmeric powder, dhania powder, chilli powder and salt. Add the ground coconut paste along with required water. Mix well. Close the cooker and cook in high flame till steam releases from the nozzle. Now put the weight valve as soon as steam comes out. Lower the flame completely and cook for one whistle in low flame. Switch off the flame. Once the pressure releases, open the cooker. You can see a layer of oil floating. Mix well and check for the consistency. If the gravy is thin and watery, boil for few minutes till it reaches kuzhambu consistency. If the gravy is too thick, add little more water and boil for a minute. Garnish with coriander leaves and serve with rice. Enjoy !

Note

Adjust the quantity of spices as per your taste. Do not add more water in the cooker because bottle gourd is a water vegetable. So it leaves water while cooking.

Try this easy, healthy and one pot sorakkai kuzhambu for rice and roti. You will love it

Usually I make Chow chow kootu and poriyal as side dish for rice Or I make sambar for rice adding chow chow. As I bored of making the same recipes with chow chow, I was looking for a change from these usual stuffs. I found this interesting chow chow kuzhambu and tried it for our lunch. It tastes more like kurma kuzhambu as it has spices like cinnamon and cloves. I loved its flavor. I mixed with plain rice adding a dash of ghee and enjoyed it.

Chow chow kuzhambu recipe

Chow chow kuzhambu recipe for rice, idli, dosa and chapathi

1. Wash and peel the skin of chow chow and chop into cubes.
2. In a kadai, dry roast the coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut.
3. Lastly add one chopped tomato and grind to a smooth paste. Set aside.
4. Heat oil in a cooker base. Splutter mustard seeds, urad dal, cumin seeds, curry leaves and hing.
5. Add onion and saute for few minutes. Add the chopped chow chow pieces, turmeric powder, salt and saute well.
6. Add the ground tomato masala paste and saute for a minute. Add required water. Mix well, check for taste and pressure cook in low flame for one whistle.
7. Remove after the pressure is released naturally. Oil floating chow chow kuzhambu will be ready.
8. Check for consistency and boil more if watery.
9. Lastly garnish with coriander leaves and serve hot with plain rice, idli, dosa and chapathi. Enjoy !

Wash and peel the skin of chayote/ chow chow and chop into cubes. Set aside. In a kadai, dry roast coriander seeds, red chilli, cumin seeds, pepper, cinnamon and cloves. Remove and grind to a coarse powder adding grated coconut. Add chopped tomato and grind to a smooth paste adding required water. Set aside.   Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal , hing, curry leaves. Add finely chopped onion and saute till transparent. Add chopped chow chow pieces. Saute for a minute. Add the ground masala paste and saute for few minutes. Add required water, salt and turmeric powder. Mix well and check for taste. If required, add salt and red chilli powder. Close the lid and pressure cook in low flame for one whistle. Switch off the flame. Open the cooker once the pressure releases naturally. Once you open the cooker, you can see a layer of oil floating on top. Check for consistency. Add water if its too thick. If its watery, boil for few minutes till you get desired consistency. Lastly garnish with finely chopped coriander leaves. Serve with rice. If you are serving for chapathi, make this kuzhambu thick like kurma and serve it. Enjoy !

Note

Add more red chillies while roasting for spicy taste. Adjust the consistency of this gravy as per your requirement. If you are serving for rice, idli, dosa, make it semi thick. If its for chapathi, make it thick.

My parents were with me in Bangalore for the past one month. My father like kurma based kuzhambu varieties for rice. So I tried this Murungakkai masala kuzhambu for our lunch. We all loved it. Its a very simple recipe with tomato base.  I made it directly in a pressure cooker. So it took less time to prepare.

Murungakkai kuzhambu recipe / Drumstick kulambu

Murungakkai kuzhambu recipe / Drumstick kulambu for rice

1. Wash and chop drumstick, onion, tomato, garlic.
2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, Cinnamon and cloves.
3. Saute onion, garlic, curry leaves till transparent. Add tomato and saute till mushy.
4. Add turmeric powder, sambar powder and salt. Saute for a minute.
5. Grind coconut and fennel seeds to a smooth paste. Add to the cooker.
6. Add required water and mix well. Keep the chopped drumstick in a box and place it inside the cooker without adding water.
7. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
8. Take the drumstick bowl and add to the kuzhambu. Mix well and serve with rice.

Wash and chop Drumstick into finger size pieces. Chop onion, tomato and garlic finely. Keep the chopped drumtsick in  a bowl.  Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, Cinnamon and cloves. Saute onion, garlic and curry leaves till transparent.  Add tomato and saute till mushy. Add turmeric powder, salt, sambar powder and mix well. Grind coconut and fennel seeds to a smooth paste. Add to tomato mixture. Mix well. Add required water. Take chopped drumstick pieces in a bowl and keep it inside the cooker. No need to add water to drumstick pieces. Close the pressure cooker and cook in low flame for one whistle. Switch off the flame and open the cooker after the steam is released. Remove the drumstick bowl and add to the cooker. Mix well and check for consistency. Boil for few minutes if its watery OR add little water if its too thick. Garnish with coriander leaves and serve hot with rice.

Note

Adjust the quantity of spice powders as per your taste. For variations, you can grind cinnamon and cloves along with coconut instead of sauting in oil.

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