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Adjust Servings:
3 cups Sorakkai/ Bottile gourd
1/2 cup Moong Dal
1tsp Mustard seeds
1/2 tsp Jeera
1 tsp Urad dal
6 Red chillies
1/4 tsp Asafoetida
2tsp Oil
few Cury leaves
1/4 tsp Turmeric powder
To taste Salt

Nutritional information

Total Calories
35 g
7.5 g
8.8 g
6 mg
300 mg

Sorakkai Paruppu Curry

  • 20
  • Serves 3
  • Easy



After I moved to this self hosted wordpress blog, I told myself that I shall blog regularly but then some personal issues cropped up  and  I just could not come online or even cook properly. But I had to get out of this cycle and what better way than a visit to near one’s place for a day. This visit to my friend’s house brought back all that I needed to be my normal self again. Thank you Dipti.

I was invited for lunch and I had been telling them that I was on diet, but go there and you have no chance of dieting. I ate and ate till I could no more. All the weight that I had lost, came back saying-Veena diet more now.

Now to the menu, Dipti had prepared arai keerai, Sorakkai curry, cabbage curry, sambhar , chapathi and her son Sai who is more a son to me too came back rushing from the airport to prepare, dum biriyani, raita, paneer subzi. The dessert was rasmalai and an exotic looking icecream as well. I knew Dipti was an excellent cook but what took me by surprise was Sai’s cooking. The paneer that he prepared was so good that I packed whatever was left and brought it home to eat again. He is an awesome cook. Thank you Sai and Dipti for making the day so memorable to me. Well having had all the delicacies, I asked Dipti for the sorakkai curry recipe and here is the recreation of her recipe

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Peel the bottle gourd and cut it into small cubes


Heat oil in a pan, add mustard seeds. Once it starts to splutter add the jeera , urad dal, red chillies, asafoetida and curry leaves. Saute for 1 minute. Now add the turmeric powder and saute


Now put the cut vegetables and the dal into this. Mix well. Add around 1 cup of water and the necessary salt , close with a lid and cook on medium flame till the vegetable and the dal are well cooked. Add more water if necessary but let the dal not become mushy


Cook till all the water is absorbed. Switch off the fire. Serve warm with rice and sambhar

Linking this to Cooking from Cookbook Challenge Group.


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