Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry
A vegetarian Tamil Nadu recipe with bottle gourd (lauki) - cut into small, rice flour, tablespoons chana dal (bengal dal). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making Sorakkai Kozhukattai Paal Kuzhambu, first keep the chana dal soaked in warm water for 30 minutes
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 2
To make the Kozhukattai Or Rice Flour BallsIn a saucepan, boil 1 cup of water
rice flour(1/4 cup)water - as needed - 3
Once the water has boiled, add rice flour and mix well so that there are no lumps
rice flour(1/4 cup)water - as needed - 4
Rice flour thickens quite quickly so, be sure to continuously stir
rice flour(1/4 cup) - 5
Once the temperature of the rice and water mixture is cool enough to handle, make oval/round sized balls of 1/2 inch size - small Kozhukattai and keep aside
bottle gourd (lauki) - cut into small(1 pieces)rice flour(1/4 cup)water - as needed - 6
To make the Paal KuzhambuIn a pressure cooker, add the diced bottle gourd along with salt, 1/2 cup water and a pinch of turmeric
bottle gourd (lauki) - cut into small(1 pieces)salt - as per your tastewater - as needed - 7
Pressure cook the Sorakkai /bottle gourd for 2 whistles and release the pressure immediately by running the pressure cooker under water
bottle gourd (lauki) - cut into small(1 pieces)water - as needed - 8
Open the lid and keep aside
- 9
Place a heavy bottomed pan on medium heat, add the soaked chana dal along with the soaked water
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 10
Since the chana dal has soaked in warm water, it will be half cooked
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 11
Add the cooked sorakkai/bottle gourd pieces, along with the cooked water When dal gets half cooked add bottle gourd pieces along with the cooked water
bottle gourd (lauki) - cut into small(1 pieces)water - as needed - 12
Next add the prepared kozhukattai small quantities at a time and let it cook for 10 minutes on a medium flame
bottle gourd (lauki) - cut into small(1 pieces) - 13
Kozhukattais can stick in bottom, if there is not enough water, so adjust water quantity accordingly
water - as needed - 14
When kozhukattai gets cooked add grated coconut to it and stir it well
fresh coconut - grated(1/2 cup) - 15
Add in the sugar, milk and cook it for 2 more minutes and switch off the stove
milk(1/4 cup)tablespoons sugar(2) - 16
(Instead of adding plain milk, you can also mix 1 tablespoon f rice flour with milk and add it to a curry to give thicker consistency)For the temperingIn a tadka pan, heat 2 teaspoons of oil
rice flour(1/4 cup)milk(1/4 cup) - 17
Once the oil is hot, add mustard seeds
mustard seeds(1/2 teaspoon) - 18
When mustard seeds crackle, add urad dal and red chillies, saute until urad dal turns brown
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)dry red chillies(4) - 19
Pour this tadka/tempering to our prepared Pal Kuzhambu and your Sorakkai Kozhukattai Paal Kuzhambu is ready to be served
salt - as per your taste - 20
Serve Sorakkai Kozhukattai Paal Kuzhambu along with Steamed Rice or even Phulkas for a wholesome lunch
rice flour(1/4 cup)
Rate this recipe
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Sorakkai Kozhukattai Paal Kuzhambu Recipe - Bottle Gourd Curry
A vegetarian Tamil Nadu recipe with bottle gourd (lauki) - cut into small, rice flour, tablespoons chana dal (bengal dal). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making Sorakkai Kozhukattai Paal Kuzhambu, first keep the chana dal soaked in warm water for 30 minutes
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 2
To make the Kozhukattai Or Rice Flour BallsIn a saucepan, boil 1 cup of water
rice flour(1/4 cup)water - as needed - 3
Once the water has boiled, add rice flour and mix well so that there are no lumps
rice flour(1/4 cup)water - as needed - 4
Rice flour thickens quite quickly so, be sure to continuously stir
rice flour(1/4 cup) - 5
Once the temperature of the rice and water mixture is cool enough to handle, make oval/round sized balls of 1/2 inch size - small Kozhukattai and keep aside
bottle gourd (lauki) - cut into small(1 pieces)rice flour(1/4 cup)water - as needed - 6
To make the Paal KuzhambuIn a pressure cooker, add the diced bottle gourd along with salt, 1/2 cup water and a pinch of turmeric
bottle gourd (lauki) - cut into small(1 pieces)salt - as per your tastewater - as needed - 7
Pressure cook the Sorakkai /bottle gourd for 2 whistles and release the pressure immediately by running the pressure cooker under water
bottle gourd (lauki) - cut into small(1 pieces)water - as needed - 8
Open the lid and keep aside
- 9
Place a heavy bottomed pan on medium heat, add the soaked chana dal along with the soaked water
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 10
Since the chana dal has soaked in warm water, it will be half cooked
tablespoons chana dal (bengal dal)(2 gram)water - as needed - 11
Add the cooked sorakkai/bottle gourd pieces, along with the cooked water When dal gets half cooked add bottle gourd pieces along with the cooked water
bottle gourd (lauki) - cut into small(1 pieces)water - as needed - 12
Next add the prepared kozhukattai small quantities at a time and let it cook for 10 minutes on a medium flame
bottle gourd (lauki) - cut into small(1 pieces) - 13
Kozhukattais can stick in bottom, if there is not enough water, so adjust water quantity accordingly
water - as needed - 14
When kozhukattai gets cooked add grated coconut to it and stir it well
fresh coconut - grated(1/2 cup) - 15
Add in the sugar, milk and cook it for 2 more minutes and switch off the stove
milk(1/4 cup)tablespoons sugar(2) - 16
(Instead of adding plain milk, you can also mix 1 tablespoon f rice flour with milk and add it to a curry to give thicker consistency)For the temperingIn a tadka pan, heat 2 teaspoons of oil
rice flour(1/4 cup)milk(1/4 cup) - 17
Once the oil is hot, add mustard seeds
mustard seeds(1/2 teaspoon) - 18
When mustard seeds crackle, add urad dal and red chillies, saute until urad dal turns brown
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)dry red chillies(4) - 19
Pour this tadka/tempering to our prepared Pal Kuzhambu and your Sorakkai Kozhukattai Paal Kuzhambu is ready to be served
salt - as per your taste - 20
Serve Sorakkai Kozhukattai Paal Kuzhambu along with Steamed Rice or even Phulkas for a wholesome lunch
rice flour(1/4 cup)
Rate this recipe
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