Lauki Kurma | Surakkai Kuruma Recipe

I got bored with regular onion + tomato paste + cream based North Indian Gravies for Chapati. So one day I decided to make a kurma with coconut for the kids who hate Lauki in the form of Poriyal. Either I have to make kongu style Thatakottai surakkai kulambu or amma style sorakkai thayir pachadi to add it in their diet. Luckily this Lauki Kurma | Surakkai Kuruma Recipe was liked by my younger one who always wants Chapati with any Red color Curry (in his term). He is the picky

eater of my home so I have to consider a lot. This Four in one korma goes well with Roti, South Indian Idli Dosa Varieties , Idiyappam and also with Rice (in my experience :-)). Made this lauki kurma last weeks when they were at home on a 5 days school break and it was paired very well with Roti and Idiyappam. I am planning to make this kurma again today.

Ingredients

Lauki – 1.5 Cups (big cubes)
Shredded Coconut – 1/3 Cup
Onion – 1 Medium Size
Tomato – 2 Medium Size (or 1 Jumbo)
Poppy Seeds / Kaskas – 1 tsp
Fried Gram / Pottukadalai – 1 Tbsp
Roasted Peanut – 1 Tbsp (or cashews to thicken the gravy)
Fennel Seeds – 1 tsp
Garam Masala Powder – 1 tsp
Red Chili Powder – 2 tsp or More
Turmeric Powder – 1/2 tsp
Cinnamon Stick and Bay Leaves – Each 1
Oil and Salt – As needed

Method

• Pressure cook the cleaned and cubed (Step wise Pic 5) Lauki / Surakkai with 1/2 cup water for a whistle.
• Grind coconut, poppy seeds, fennel seeds, fried gram and peanut with necessary water (Pic 3) and keep aside.
• In a pan / kadai add oil when its hot add bay leaves and cinnamon stick.
• Add sliced onion and 1/4 tsp salt saute till onion changes color.
• Add chopped tomato and cook till it turns mushy (Pic 1).

• Add red chili powder , garam masala powder and turmeric powder (Pic 2).
• Saute till the raw smell disappears and turns to gorgeous masala as shown in step wise picture 4.
• Add the ground coconut paste, let them cook in medium flame for 5 – 8 minutes (Pic 5).
• Add the cooked lauki with its water (Pic 6) and let them boil in low to medium flame for another 3 – 5 minutes (Pic 7).
• Serve with Roti or any tiffin varieties.

Recipe Card

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Lauki Kurma Sorakkai Kuruma Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Learn to make Lauki Kurma Sorakkai Kuruma Recipe

Course: Side Dish

Cuisine: Indian

Servings: 6

Author: Sangeetha Priya

Ingredients

• Lauki – 1.5 Cups big cubes
• Shredded Coconut – 1/3 Cup
• Onion – 1 Medium Size
• Tomato – 2 Medium Size or 1 Jumbo
• Poppy Seeds / Kaskas – 1 tsp
• Fried Gram / Pottukadalai – 1 Tbsp
• Roasted Peanut – 1 Tbsp or cashews to thicken the gravy
• Fennel Seeds – 1 tsp
• Garam Masala Powder – 1 tsp
• Red Chili Powder – 2 tsp or More
• Turmeric Powder – 1/2 tsp
• Cinnamon Stick and Bay Leaves – Each 1
• Oil and Salt – As needed

Instructions

1. Pressure cook the cleaned and cubed (Step wise Pic 5) Lauki / Surakkai with 1/2 cup water for a whistle.
2. Grind coconut, poppy seeds, fennel seeds, fried gram and peanut with necessary water (Pic 3) and keep aside.
3. In a pan / kadai add oil when its hot add bay leaves and cinnamon stick.
4. Add sliced onion and 1/4 tsp salt saute till onion changes color.
5. Add chopped tomato and cook till it turns mushy (Pic 1). Add red chili powder , garam masala powder and turmeric powder (Pic 2).
6. Saute till the raw smell disappears and turns to gorgeous masala as shown in step wise picture 4.
7. Add the ground coconut paste, let them cook in medium flame for 5 – 8 minutes (Pic 5).
8. Add the cooked lauki with its water (Pic 6) and let them boil in low to medium flame for another 3 – 5 minutes (Pic 7).
9. Serve with Roti or any tiffin varieties.

Recipe Notes

1. Don’t chop the sorakkai in to tiny pieces as you do for other cooking it turns mushy very fast so cube it little bigger in size.
2. Instead of pressure cook you can cover and cook in the pan after adding spice powders, it takes 10 more minutes to cook.
3. Adding lauki skin and seeds are up to your choice.
4. You can add two green chili’s to this curry.

Notes

1. Don’t chop the sorakkai in to tiny pieces as you do for other cooking it turns mushy very fast so cube it little bigger in size.
2. Instead of pressure cook you can cover and cook in the pan after adding spice powders, it takes 10 more minutes to cook.
3. Adding lauki skin and seeds are up to your choice.
4. You can add two green chili’s to this curry.

The Dinner Spread had

• Idiyappam / Sandhagai with Sweetened Coconut Milk Video (coming soon) HERE
• Mashed and Sweetened Bananas
• Sabudana Khicdi Recipe HERE
• Lauki Kurma
• Oil Free Chapati Recipe HERE