Sorekai Majjige Huli is South India's popular , mildly spiced buttermilk , coconut based curry made with bottlegourd
Course Main Course
Cuisine Karnataka, South India
Keyword Diet, Healthy, low-calorie
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 89kcal
Author Muktha H S
Ingredients
To cook bottle gourd / lauki / sorekai
2cupsBottlegourddiced into small cubes
1.5cupswater
¼teaspoonsalt
¼teaspoonturmeric powder
1sprig curry leaves
To blend into masala paste
1tablespoonof chana dal
½tablespoontoor dal
¼cupfresh coconutgrated
1teaspooncumin seeds
2no’s green chilies or as required
½inchginger piece
1tablespooncoriander leaves
1pinchhing /asafoetida
Other ingredients
1cupcurdshomemade
1tablespoongram flour/ besan
Tempering
1tablespoonclarified butter or cooking oil
½teaspoonmustard seeds
½teaspooncumin seeds
1pinchhing /asafoetida
2no’s dry red chillibroken
1sprig curry leaves
Instructions
Preparations
Soak Chana dal and Toor dal for 20 to 30 minutes and set aside. Before using in the recipe , rinse well , drain water completely and use.
Meanwhile , trim edges of bottle gourd. Peel skin, cut open and remove any matured seeds if any. If seeds are tender , you can use it. Dice into cubes and set aside.
To a mixer , add soaked lentils, fresh coconut , cumin seeds, green chillies , ginger, asafoetida, coriander leaves , turmeric powder and blend into a smooth paste by adding 2-3 tablespoon of water.
To make sorekai majjige huli
In pan add water , chopped bottle gourd , turmeric powder , salt , sprig of curry leaves . Cover lid and cook for 10 minutes. Alternatively, you can also pressure cook everything.
Once bottlegourd is cooked well, add coconut masala paste .
Stir well everything, add salt to taste and bring it to boil.
Now whisk 1 cup curds along with 1 tablespoon gram flour / besan . Adding besan will prevent from splitting of curds while heating , so its recommended to add gram flour .
Regulate to low heat and add curds . Stir well and cook on low heat until it starts to bubble.
Tempering
In a seasoning pan / tadka pan , Heat 1 tablespoon of ghee/ oil , add mustard seeds, fenugreek seeds,and cumin seeds, when it starts to splutter. Add dry red chillies, curry leaves and asafoetida.
Pour tempering over prepared curry , mix well and serve hot with steamed rice.