We always love the kurma that served with the Parotta in our places. Any place down south you visit, this sure is present. It looks that whitest creamy kurma, which somehow makes it very difficult to guess, what’s went in! For many years, Amma and I had only discussed about it and at times attempted to look out. At one point, I even thought I would ask a person we knew, who was into catering. Well we didn’t for the obvious reasons, most people refuse to share their secret recipes. The search continued albeit, many attempts still unsuccessful!
The other day, Amma was telling me that she tried out a new dish with Bottle gourd aka the Sorakkai or the Sorakaya. She happened to see this in a TV show and since she had bottle gourd on hand, prepared it for dinner. The resultant kurma was much appreciated. Since then, she had been telling me to prepare it. Finally we got the Sorrakai, but had to wait almost two whole days, before this actually found its way into the kurma! Meanwhile, it was much enjoyed as a gada by Peddu. Infact I made him pose standing with this huge Bottle gourd over his shoulders. He was all merry, being told to carry it over his shoulders, though he struggled to lift with his tiny little hands. And I happily clicked away! Well after two sundry of loitering from the fridge to the dining table and finally made it to the kitchen slab, it was ultimately halved and downed into the kurma!
After having prepared and a bite later, I had this sense of Eureka! I was all elated, I could only nod at the confirmation that this is the same korma that gets served along with parotta in many places down south. No tomato, no turmeric, it was indeed a different kurma that I have ever tried. But most definitely a keeper! From the name, I can say this is from the famous Chettinadu cuisine, so I am all happy having landed with this finally!
Bottle Gourd / Sorakkai / Sorakaya – 250 gms
Cumin Seeds / Jeera – 1/2 tsp
Onion – 1 medium
Ginger Garlic paste – 1/2 tsp
Green Chilli – 2 no
Garam Masala – 3/4 tsp
Coriander powder – 1 tsp
Salt to taste
Oil – 2 tsp
To be ground
Fresh Coconut / Copra grated – 3 tbsp
Sesame Seeds – 1 tsp
Coriander leaves for garnish
Method to prepare:
Peel and chop the bottle gourd to 1 inch cubes. Make a paste of Dry coconut along with the Sesame seeds. if Copra or the dry coconut is not available, you can use the fresh one too.
Then heat a kadai with oil. Add the cumin seeds. Once they cackle, add the finely chopped onions.Sauté till they are brown, then add finely chopped green chillies. Fry for a min.
Then add the ginger garlic paste and fry till the raw aroma leaves. Then add the chopped bottle gourd and simmer for 2 mins. When you find its well mixed, add 1 cup of water. and cooked it covered for 5 mins.
Then add the salt, coriander powder, garam masala. Cook for another 5 mins. Then add the ground paste of coconut and sesame seeds. cover and simmer till its cooked.
This takes about 10 more mins, Remove and garnish with chopped coriander leaves.
Goes very well with chapatis or parottas.
Sending this to Pooja’s VOW event
, which is focusing on Bottle Gourd.
Chettinadu Sorakkai Kurma ~ Bottle Gourd Curry Chettinad style!