Bottle Gourd (Sorakkai) Sambar
Aromatic Cooking
Aromatic Cooking
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  • 2 or
  • 3 times in
  • 1 small lime size
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Urad Dal Or Black Gram
  • 1 teaspoon Fenugreek Seeds
  • 1/4 teaspoon Asafoetida
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Curry Leaves
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Grated Coconut
  • 1/2 cup of hot water, squeeze and take out extract, repeat again with another 1/2 cup of normal water, strain and keep. Roast all the ingredients except coconut given under 'grind to paste', adding sesame seeds at the end, when it starts popping, mix for 1/2 a minute, cool and grind it with the coconut, adding little water. Heat some oil, add the mustard, cumin, fenugreek seeds and the urad dal, when it starts spluttering add the asafoetida, curry leaves and the bottlegourd. Add some water and cook the bottle gourd for 5 minutes, then add the chopped tomatoes, tamarind extract and salt, cover and cook till the vegetable becomes soft. Now add the tuvar dal and the ground paste, if needed some more water, give it a boil, add some more curry leaves and remove. Serve it warm over some rice with some pappads or any vegetable curry on the side.



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