October 7, 2016

Sorakkai Puli Kuzhambu | Bottle Gourd Kuzhambu | No Coconut Recipe

soraikkai puli kuzhambu

soraikkai puli kuzhambu

Sorakkai is really an amazing water vegetable. It is tasty and healthy in many ways. It has lots and lots of fiber and lots and lots of minerals. (no need for tablets). Sorakkai is meant for dissolving the bad cholesterol. Specially around the waist line. It reduces the waistline, if had in proper amounts. Because of this reason, most of the weight loss aspirants include this as much as possible in their diet. I make something with this vegetable often. The reason is that my kiddo likes it very much.

The recipe we are going to see is a simple puli kuzhambu recipe. It does not have coconut in it. But the kuzhambu is very taste and spicy. You might be familiar with kootu and some non-veg style gravies with bottle gourd. This no coconut kuzhambu is quite different and you must try once. We can also use pressure cooker to make this kuzhambu. But the stiffness of the vegetable is much disturbed and sometimes it becomes mushy.


soraikkai puli kuzhambu

Sorakkai Puli Kuzhambu | Bottle Gourd Kuzhambu | Without Coconut

Prep Time :
Cooking Time:
Yield:
2 cup
Serving Size: 1/2 tp 3/4 cups Calories per Serving: 50 to 100

Ingredients
  • Sorakkai or Bottle Gourd- 1 medium size, chopped (2 cups)
  • Shallots - 10, chopped
  • Tomato - 1 medium size, chopped
  • tamarind - a lemon ball sized, extract the juice

  • chilli powder - 1/2 teaspoon
  • sambar powder - 1 tablespoon
  • coriander powder - 2 tablespoons
  • gingelly oil - 2 teaspoons
  • mustard seeds, fenugreek, curry leaves - for tempering

Quick Procedure
  • Heat apan. Add oil. Add mustard seeds, fenugreek, curry leaves. Let it sputter.
  • Add shallots and saute till they become transparent.
  • Add tomatoes and saute for a while.
  • Add sorakkai and saute for a few minutes.
  • Add all the powders and saute till the raw smell goes off.
  • Add 1 and half cups of water and cover the Pan. Cook it till sorakkai becomes soft. You can also pressure cook at this step. This might make the bottlegourd mushy at times. That is why I am cooking it in a pan covered.
  • Once it becomes soft, add tamarind juice.
  • Add little salt and let everything boil well. Adding salt in the beginning makes the sorakkai to absorb it fully. This will make the vegetable with more salt and undesirable.
  • The consistency will start becoming thick.
  • Now switch off the flame and add asafoetida and gingelly oil.
  • A simple coconut-less kuzhambu will be ready

Step-wise Pictures

Heat apan. Add oil. Add mustard seeds, fenugreek, curry leaves. Let it sputter.Add shallots and saute till they become transparent.
prep

Add tomatoes and saute for a while. Add sorakkai and saute for a few minutes.
prep

Add all the powders and saute till the raw smell goes off.
prep

Add 1 and half cups of water and cover the Pan. Cook it till sorakkai becomes soft. You can also pressure cook at this step. This might make the bottlegourd mushy at times. That is why I am cooking it in a pan covered.
prep

Once it becomes soft, add tamarind juice. Add little salt and let everything boil well. Adding salt in the beginning makes the sorakkai to absorb it fully. This will make the vegetable with more salt and undesirable.
prep

The consistency will start becoming thick. Now switch off the flame and add asafoetida and gingelly oil.
prep




A simple coconut-less kuzhambu will be ready
soraikkai puli kuzhambu

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