Friday, December 28, 2012

Sorekai Kai Huli . (Bottle Gourd- coconut Curry )

Sorekai  or  Bottle gourd  Huli or curry  can be eaten with Rice , chapatis . pooris , Idlis or Dosas.

Things Needed :
Sorekai : 2 to 3 cups.
Fresh coconut : 1 cup. (grated).
Rasam or Sambar Powder : 2 Tea spoon.
Tamarind Pulp:  1 Table spoon.
Turmeric powder : a pinch.
Ghee : 1 Tea spoon.
Curry leaves : 6 to 8
Salt : to taste
Method :
Wash and remove the outer skin of  sorekai  and cut it into small pieces. ( 1/2 of the medium sized sorekai will do).  Cook it with one cup of water till its soft.  Grate coconut and grind it with Rasam powder with little water. Soak small ball size of tamarind in hot water and squeeze out the pulp and add it to the boiled Sorekai. Cook for 2 minutes. Add salt and ground coconut mixture to the curry. Mix nicely and boil for 3 to 4 minutes. Add curry leaves and a spoon of ghee to the curry and serve with  rice or chapatis or Idlis.

Note:   You can add tomatoes and reduce the quantity of tamarind pulp. You can also add spurt mustard to the curry to make it more tasty.  Can add potatoes with sorekai, but curry taste different. Sorekai must cook till soft . Roast 2 tea spoons of  coriander seeds, 1/4 spoon of methi , 1/2 spoon of jeera and 5 to 6 red chillies  and dry grind to prepare Rasam powder. Add a pinch of  ingh while roasting . Do not boil the curry so much. 4 to 5 minutes after mixing the coconut mixture to the curry.

3 to 4 servings. 



  2. Thank you Sudhi ....nice to know that you have added this recipe.
    nalini somayaji..


  4. idanna regular aagi maaDteeni naanu

  5. thats nice to hear..Deepika Pratap....


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