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lauki kurma sorakkai kuruma recipe
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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.