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 it and at times attempted to the lookout.
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 a Bottle gourd aka the Sorakkai or the Sorakaya. She happened to see this in a TV show and since she had a 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. In fact, 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 bit 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:
Sorakkai is one veggie which has not found place in my kitchen. Since my mom never cooked this, I too hv avoided this. But your post is tempting me to lay my hands on sorakkai,Vally.
lauki ka korma...sound delicious,..
Peddu struggling to hold bottlegourd as gada....:D.
I love chettinadu cuisine for it's famous spice level.
JZ @ Tasty treats says
the curry looks delicious sri! my brush with chettinad cuisine ended in a not so satisfying experience (non-veg). so i am yet to muster up enough courage to try again!!
I too was surprised when I ask a cook at our place abt this kurma..I heard they are not adding tomato..Fun to read about Peddu
Sorakkai kurma looks delicious...first time come to know sorakkai can be utilized like this too...lovely..
Believe me or not Valli, I already tried it for my lunch with chapathis. It's absolutely delicious. Actually I was going to prepare Sorakaya pappu as usual. I live in US, I saw your entry in TOI this morning and had to try it. My mother is visiting us and she was skeptical about the taste, but she only prepared it following the recipe, while I was preparing the chapathis. She herself was surprised because it tasted very good. My mother also wants to pass her thanks to you.
Your description of its taste makes me so want to try it Srivalli.. am bookmarking it.
This month Pooja's VOW vegetable is Bottle Gourd. Are'nt you sending it to her?
Thanks to u i found one more way of having my bottlegourd....This looks really wonderful and its so easy to make too
Your Sorakkai korma sounds unique! Yes, I too have wondered about the kuruma ingredients that we get with parottas. Your kuruma looks very similar!
Wow never made soraki this way dear.. lovely
Nikki Miller-Ka says
Hi, Srivalli! This is my 1st time visiting your blog (I'm so very glad you came by mine). I ADORE Indian cuisine. I never make any because I can't make it taste as good as my favorite local restaurant (actually, I can make a mean basket of naan). With your help and recipes, maybe I can...
A couple of pinches of fennel added would make this extra delicious. Fennel is a much loved spice in Chettinadu
If you love Kurumas, here are a few more you can try 🙂
Suma Rajesh says
curry looks delicious...nice combo with rice as well as chappathi
superb and an unique recipe...
this recipe is like a precious gift for a lauki lover like me 🙂
looks yummy :p...
after I finish up with the bottle gourd round up , i have many recipes staked in my mind to try with it, this is one of them sri .
thank you for sharing and being a part of vow-bottle gourd 🙂
jayasree, thats really something you need to address..esp with this recipe it will be easy!..:)
priyanka, it was delicious!
Laavanya, I guess the taste really got me praising it for no end..you got to try it when you get a chance!
satya..heheh..true..it was fun..yeah chettinadu is famous for its spicy food, though I should confess this kurma was not really spicy!..maybe I should increase the chillies next time!
JZ, thank you...thats really sad to know..non veg is usual quite a tough choice to try first time..maybe you can try out this!..its quite simple not to go wrong..
Alka, Its my pleasure!
kamala, thats really nice...glad you liked reading abt him!..you know I make a point to write abt them just for you!
Priti, yep..me too..and glad it was yummy!
Madhuram, really I am impressed..thanks a lot for the feedback and glad you liked it. Do convey my thanks to your dear mom for the appreciation..when compared to her knowledge, this is nothing...yeah sending it...thanks for the reminder!
Sujatha, thanks..glad you liked it
Kalva, great..do try this way!
Nikki, welcome to my blog..I was glad looking around your place..you have a great one there...Its nice to know your liking to indian cuisine. Its just a matter of practice and little knowledge on the spices..nothing much...it will be a great pleasure to help you in anyway I can!..do drop in again
Ramki, yeah I can imagine the taste!..thanks for the link
Suma & SriLekha, thanks for your lovely comments!
Yummy!! Looks wonderful, Valli! 🙂
I have never used bottle gourd before, it is not sold where I live. I planted it in my garden this year, I can't wait to harvest one and try your recipe!
I made this Chettinadu sorakkai kurma for chappatis. They tasted too good.
Hai valli, can u tell me whether to use black or white sesame seeds? Thnks in advance...
Priyamohan I have used white sesame seeds. Mostly for using in gravies we use only white seeds