Chettinad Sorakkai Kurma

Recipe contributed by P.V Narayanamoorthy

Photography Credit – Asha Shreedharan


1/4 kg lauki (bottlegourd)
1/2 tsp jeera (cumin)
1 medium onion, chopped fine
1/2 tsp ginger- garlic paste
2 green chilies, chopped fine (adjust according to taste)
3/4 tsp garam masala
1 tsp coriander powder
Salt to taste

To Grind
3 tbsp fresh or dried coconut
1 tsp white sesame seeds

Chop the lauki into 1″ cubes. In a blender, make a paste of the coconut and sesame seeds with minimal water. Keep aside.

Heat a pan and add jeera. When it begins to crackle, add onion. Sauté till onion is golden brown. Add green chilies. Sauté for a minute. Add ginger garlic paste and sauté till raw smell has evaporated. Add the chopped lauki, reduce flame to sim and cook for 2 minutes. When all masalas are well mixed, add a cup of water and cook covered for 5 minutes. Now add salt, coriander powder and garam masala. Cook for another 5 minutes.

Finally, add the ground coconut paste, mix well and cook for another 10 minutes.
Remove from flame and transfer to a serving bowl. Serve hot with any Indian bread or red, brown or black rice. Enjoy!

Serves 2