Sorakkai Lauki Chutney, When your garden yields almost 2 feet lauki (refer below pic) then your mind thinks to make a dish which is different from usual thing, that’s how the story of this chutney raised in my kitchen last week. We ladies walk everyday after sending kids to school, so we talk a lot in that hour and we discuss more about food that time they were telling about sorekai chutney. My mom makes sorakkai bajji like brinjal gosthu out of bottle gourd (kadaisal) with slight variation from this. This chutney was so delicious and healthy with usual pantry ingredients and my kids liked the taste so without any complaints they had it with idli and ghee. Make sure you feel enough spice in the chutney otherwise do add more while grinding. Also saute till most of the moisture from the veggie evaporates and turns well cooked.
Chopped Bottle Gourd – 2 Cups
Green Chili – 2 Numbers (make the chutney little spicy)
Garlic – 4 Numbers
Tomato – 1 Medium
Onion – 1/4 portion from 1 medium size
Chana Dal – 1 Tbsp
Urad Dal – 1 Tbsp
Salt – As Needed
Oil – 2 Tbsp or as needed
You can add skin, flesh and un matured seeds of bottle gourd while making the chutney, though i skipped its skin last time.
In a pan/wok add oil, followed by urad and chana dal.
Add chopped onion, garlic and chilis.
Continue sauteing in a medium flame.
Add chopped tomatoes with 1/4tsp salt and wait till it turns mushy.
Now add the chopped sorakkai continue sauteing in medium flame.
You can cover for the first 5 minutes so it leaves water by nature that’s enough for it to turn tender.
Later uncover and cook till it all the water evaporates (may take 10 minutes approx).
Once done remove from flame and allow to cool completely before grinding.
Grind without adding any water (you can reserve its water and add it later if necessary).
Temper with curry leaves and mustard seeds before serving.
This sorakkai lauki chutney is a great accomplishment for tiffin varieties and rice as well.
Sorakkai Lauki Chutney Recipe
- Chopped Bottle Gourd – 2 Cups
- Green Chili – 2 Numbers (make the chutney little spicy)
- Garlic – 4 Numbers
- Tomato – 1 Medium
- Onion – 1/4 portion from 1 medium size
- Chana Dal – 1 Tbsp
- Urad Dal – 1 Tbsp
- Salt – As Needed
- Oil – 2 Tbsp or as needed
A Short Video Clip of My Garden
The idlis shown here are millet based, you can check the recipe in my insta for time being HERE .