Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry
A vegetarian Tamil Nadu recipe with bottle gourd (lauki) - cut into small, rice flour, tablespoons chana dal (bengal dal). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making Sorakkai Kozhukattai Paal Kuzhambu, first keep the chana dal soaked in warm water for 30 minutes
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 2
To make the Kozhukattai Or Rice Flour BallsIn a saucepan, boil 1 cup of water
rice flour(1/4 cup)water - as needed - 3
Once the water has boiled, add rice flour and mix well so that there are no lumps
rice flour(1/4 cup)water - as needed - 4
Rice flour thickens quite quickly so, be sure to continuously stir
rice flour(1/4 cup) - 5
Once the temperature of the rice and water mixture is cool enough to handle, make oval/round sized balls of 1/2 inch size - small Kozhukattai and keep aside
bottle gourd (lauki) - cut into small(1 pieces)rice flour(1/4 cup)water - as needed - 6
To make the Paal KuzhambuIn a pressure cooker, add the diced bottle gourd along with salt, 1/2 cup water and a pinch of turmeric
bottle gourd (lauki) - cut into small(1 pieces)salt - as per your tastewater - as needed - 7
Pressure cook the Sorakkai /bottle gourd for 2 whistles and release the pressure immediately by running the pressure cooker under water
bottle gourd (lauki) - cut into small(1 pieces)water - as needed - 8
Open the lid and keep aside
- 9
Place a heavy bottomed pan on medium heat, add the soaked chana dal along with the soaked water
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 10
Since the chana dal has soaked in warm water, it will be half cooked
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 11
Add the cooked sorakkai/bottle gourd pieces, along with the cooked water When dal gets half cooked add bottle gourd pieces along with the cooked water
bottle gourd (lauki) - cut into small(1 pieces)water - as needed - 12
Next add the prepared kozhukattai small quantities at a time and let it cook for 10 minutes on a medium flame
bottle gourd (lauki) - cut into small(1 pieces) - 13
Kozhukattais can stick in bottom, if there is not enough water, so adjust water quantity accordingly
water - as needed - 14
When kozhukattai gets cooked add grated coconut to it and stir it well
fresh coconut - grated(1/2 cup) - 15
Add in the sugar, milk and cook it for 2 more minutes and switch off the stove
milk(1/4 cup)tablespoons sugar(2) - 16
(Instead of adding plain milk, you can also mix 1 tablespoon f rice flour with milk and add it to a curry to give thicker consistency)For the temperingIn a tadka pan, heat 2 teaspoons of oil
rice flour(1/4 cup)milk(1/4 cup) - 17
Once the oil is hot, add mustard seeds
mustard seeds(1/2 teaspoon) - 18
When mustard seeds crackle, add urad dal and red chillies, saute until urad dal turns brown
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)dry red chillies(4) - 19
Pour this tadka/tempering to our prepared Pal Kuzhambu and your Sorakkai Kozhukattai Paal Kuzhambu is ready to be served
salt - as per your taste - 20
Serve Sorakkai Kozhukattai Paal Kuzhambu along with Steamed Rice or even Phulkas for a wholesome lunch
rice flour(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry
A vegetarian Tamil Nadu recipe with bottle gourd (lauki) - cut into small, rice flour, tablespoons chana dal (bengal dal). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
20 steps- 1
To begin making Sorakkai Kozhukattai Paal Kuzhambu, first keep the chana dal soaked in warm water for 30 minutes
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 2
To make the Kozhukattai Or Rice Flour BallsIn a saucepan, boil 1 cup of water
rice flour(1/4 cup)water - as needed - 3
Once the water has boiled, add rice flour and mix well so that there are no lumps
rice flour(1/4 cup)water - as needed - 4
Rice flour thickens quite quickly so, be sure to continuously stir
rice flour(1/4 cup) - 5
Once the temperature of the rice and water mixture is cool enough to handle, make oval/round sized balls of 1/2 inch size - small Kozhukattai and keep aside
bottle gourd (lauki) - cut into small(1 pieces)rice flour(1/4 cup)water - as needed - 6
To make the Paal KuzhambuIn a pressure cooker, add the diced bottle gourd along with salt, 1/2 cup water and a pinch of turmeric
bottle gourd (lauki) - cut into small(1 pieces)salt - as per your tastewater - as needed - 7
Pressure cook the Sorakkai /bottle gourd for 2 whistles and release the pressure immediately by running the pressure cooker under water
bottle gourd (lauki) - cut into small(1 pieces)water - as needed - 8
Open the lid and keep aside
- 9
Place a heavy bottomed pan on medium heat, add the soaked chana dal along with the soaked water
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 10
Since the chana dal has soaked in warm water, it will be half cooked
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 11
Add the cooked sorakkai/bottle gourd pieces, along with the cooked water When dal gets half cooked add bottle gourd pieces along with the cooked water
bottle gourd (lauki) - cut into small(1 pieces)water - as needed - 12
Next add the prepared kozhukattai small quantities at a time and let it cook for 10 minutes on a medium flame
bottle gourd (lauki) - cut into small(1 pieces) - 13
Kozhukattais can stick in bottom, if there is not enough water, so adjust water quantity accordingly
water - as needed - 14
When kozhukattai gets cooked add grated coconut to it and stir it well
fresh coconut - grated(1/2 cup) - 15
Add in the sugar, milk and cook it for 2 more minutes and switch off the stove
milk(1/4 cup)tablespoons sugar(2) - 16
(Instead of adding plain milk, you can also mix 1 tablespoon f rice flour with milk and add it to a curry to give thicker consistency)For the temperingIn a tadka pan, heat 2 teaspoons of oil
rice flour(1/4 cup)milk(1/4 cup) - 17
Once the oil is hot, add mustard seeds
mustard seeds(1/2 teaspoon) - 18
When mustard seeds crackle, add urad dal and red chillies, saute until urad dal turns brown
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)dry red chillies(4) - 19
Pour this tadka/tempering to our prepared Pal Kuzhambu and your Sorakkai Kozhukattai Paal Kuzhambu is ready to be served
salt - as per your taste - 20
Serve Sorakkai Kozhukattai Paal Kuzhambu along with Steamed Rice or even Phulkas for a wholesome lunch
rice flour(1/4 cup)
About this recipe
A vegetarian Tamil Nadu recipe with bottle gourd (lauki) - cut into small, rice flour, tablespoons chana dal (bengal dal). Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
You Might Also Like
Chenai Kizhangu Poricha Kootu Recipe (Tamil Nadu Style Yam Cooked in Coconut Gravy)
⏱ 45 min
Attukal Mochai Kuzhambu Recipe-Mutton Leg & Field Beans Gravy
⏱ 120 min
Thonnai Idli Recipe (Dried Leaves Idli)
⏱ 420 min
Pudalangai Thogayal Recipe (Snake Gourd Chutney Recipe)
⏱ 30 min
Dondakkai Puli Curry Recipe
⏱ 45 min
Puli Koozh Recipe - Rice Flour Porridge In Tamarind
⏱ 25 min