Go Back Email Link
+ servings
sorekai-majjige-huli
Print Pin
5 from 2 votes

Sorekai Majjige Huli

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 89kcal
Author Muktha H S

Ingredients

To cook bottle gourd / lauki / sorekai

  • 2 cups Bottlegourd diced into small cubes
  • 1.5 cups water
  • ¼ teaspoon salt
  • ¼ teaspoon turmeric powder
  • 1 sprig curry leaves

To blend into masala paste

  • 1 tablespoon of chana dal
  • ½ tablespoon toor dal
  • ¼ cup fresh coconut grated
  • 1 teaspoon cumin seeds
  • 2 no’s green chilies or as required
  • ½ inch ginger piece
  • 1 tablespoon coriander leaves
  • 1 pinch hing /asafoetida

Other ingredients

  • 1 cup curds homemade
  • 1 tablespoon gram flour/ besan

Tempering

  • 1 tablespoon clarified butter or cooking oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 pinch hing /asafoetida
  • 2 no’s dry red chilli broken
  • 1 sprig 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.

Video

Nutrition

Calories: 89kcal