Sorakkai Chutney | Doodhi Chutney | Lauki Chutney
Discover the exquisite taste of Sorakkai Chutney, a tantalizing condiment crafted from the bottle gourd (also known as Lauki or Doodhi). Elevating your culinary journey, this flavorful chutney effortlessly harmonizes with beloved South Indian dishes like Idli and Dosa. Unveil the magic of this quick and uncomplicated recipe, requiring only a handful of ingredients to create a spicy, delectable accompaniment that’s sure to delight your taste buds.
Tips for making Sorakkai Chutney
- Ensure the bottle gourd is soft; no need to remove the seeds in that case.
- Modify the spices to match your preferred level of spiciness.
- Since bottle gourd has high water content, there’s no need to include additional water while cooking.
- Feel free to substitute tomato with tamarind if you’d like.
- Remember to cool down the cooked vegetables before grinding. This prevents the mixer jar from opening due to heat and pressure.
You may also want to try
- Radish Chutney : Radish Chutney one of the easy but uniquely tasting chutney made with grated radish, onion and other spices. This radish chutney tastes so good with Dosa/idli.
- Lauki Kofta : One of the popular kofta variety in Northern India. Grated Bottle Gourd is mixed with spices and deep fried which are then concocted with Tomato gravy. This is a No Onion No Garlic recipe.
- Bottlegourd Kurma : It is a creamy curry made using cashews, coconut, poppy seeds and few other masala ingredients. The Bottlegourd taste awesome when cooked as kurma, which goes very welll with Roti.
Recipe Card to make Sorakkai Chutney
Sorakkai Chutney | Bottle Gourd Chutney for Idli / Dosa
- Heavy Bottomed Pan
- Mixer Grinder
- 2 tsp Cooking Oil
- 2 cups Bottle Gourd chopped (1 small bottle gourd)
- 2 medium size Tomato chopped roughly
- ½ tsp Salt for cooking the vegetable
- 2 tsp Cooking Oil
- 1 tsp Mustard Seed
- 1 tsp Split Urad Dal
- 1 sprig Curry leaves
- 1 nos Red Chili
Spices for the Chutney
- 2 tsp Cooking Oil
- 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 tsp Whole Urad Dal
- 2 nos Red Chili adjust to your spice level
- 1 inch Ginger
- 2 nos Green Chili adjust to your spice level
- ¼ tsp Turmeric Powder
- ½ tsp Salt adjust to your taste
Let's Start with Tempering
- Heat 2 tsp Cooking Oil in a pan. Add 1 tsp Mustard Seed and allow it to sputter. Add 1 tsp Split Urad Dal and mix well.
- Once the dal color slightly change to light brown, add a 1 sprig Curry leaves (handful of curry leaves).
- Also add 1 nos Red Chili (broken) and give it a good mix and switch off the flame. Take these tempered ingredients aside in a bowl.
Prepare the spices for the Chutney
- Heat a 2 tsp Cooking Oil in a pan. Add 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu), 2 tsp Whole Urad Dal, 2 nos Red Chili, 1 inch Ginger and 2 nos Green Chili.
- Fry till the dal turns light golden. Set this roasted ingredients aside.
Cooking the Bottle Gourd (Sorakkai) & Tomato
- In the same pan, add 2 tsp Cooking Oil. To the pan, add 2 cups Bottle Gourd (chopped). Also add ½ tsp Salt and give it a good mix. Sauté the vegetable till its soft and cooked. This might take about 5 minutes to cook.
- Add 2 medium size Tomato (chopped). Also add ¼ tsp Turmeric Powder and give it a good mix. Allow the mixture to cook in medium flame. In about 5 minutes the the mixture is completely cooked and mushy. Switch off the flame and allow the mixture to cool.
Grinding the Chutney
- Once the vegetable mix is completely cool, take it to the Mixer Grinder. Add ½ tsp Salt (adjust to your taste) and grind it to fine paste
- Add this chutney in the bowl having tempering ingredients. Give a good stir.
- Sorakkai Chutney is now ready! Relish with Idli/dosa and enjoy your chutney!
Instructions with Step by Step Pictures:
- In a pan, heat 2 tsp of Cooking Oil. Add 1 tsp of Mustard Seeds, letting them pop with flavor. Complete this by adding 1 tsp of Split Urad Dal, ensuring a perfect blend.
- As the dal color changes to shade of light brown, add a sprig of Curry Leaves (a handful will do).
- Add 1 broken Red Chili, giving it a thorough mix, and turn off the flame. Now, transfer these tempered elements into a bowl.
- Begin by heating 2 tsp of Cooking Oil in a pan. Add : 2 tsp of Split Bengal Gram (Channa Dal / Kadalaparuppu), 2 tsp of Whole Urad Dal, 2 Red Chilies, 1 inch of Ginger, and 2 Green Chilies. Fry till the dal turns light golden. Set this roasted ingredients aside.
- Using the same pan, pour in 2 tsp of Cooking Oil. Into this, add 2 cups of finely chopped Bottle Gourd, followed by ½ tsp of Salt, and blend it all. Allow the vegetable to cook and soften, letting it cook to perfection for approximately 5 minutes.
- Add 2 medium-sized chopped Tomatoes into the mixture. Sprinkle in ¼ tsp of Turmeric Powder, and give it a gentle stir. Let this blend simmer over a medium flame. In just around 5 minutes, the mixture turns wonderfully tender and mushy. Turn off the flame and allow this mixture to cool.
- After the vegetable mix has cooled entirely, transfer it to a Mixer Grinder. Sprinkle in ½ tsp of Salt (adjust according to your preferences) and grind it into a smooth, refined paste.
- Merge this chutney with the bowl containing the tempering ingredients, ensuring a thorough mingling.
- Voila! Your delightful Sorakkai Chutney stands prepared, ready to be savored. Pair it with Idli or Dosa and indulge in the deliciousness!