SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Discover a simple and nutritious chutney recipe made with Sorakkai, also known as Bottle Gourd. This South Indian Condiment alias Chutney is versatile and pairs perfectly with South Indian Breakfast dishes like Idli, Dosa, Uthappam, Paniyaram, and even rice. Get creative with this nutritious twist!

    The combination of sautéed onions, garlic, tomato, coconut, coriander leaves, and bottle gourd creates a flavourful base. Grinding them into a fine paste makes it smooth and consistent. The optional tempering of mustard seeds, urad dhal, dry red chillies, and coriander leaves adds a final touch of aroma and taste.

    Sneak in some healthy ingredients for your kids without revealing the ingredient. An Indian mother's clever strategy to introduce nutritious food to selective eaters in a wholesome manner.  Sometimes, children can be picky eaters, but finding creative ways to incorporate nutritious ingredients can be a good strategy. However, as they grow older, their taste buds become more discerning, and they may notice the difference in flavours.

    It's natural for kids to develop preferences and become more aware of the ingredients used in dishes. While it may be disappointing that they can now identify the ingredients added in a dish, it's also a sign of their growing maturity and awareness of different flavours.

    Nevertheless, I continue to explore and experiment with different chutney recipes. There are numerous variations you can try, and it's always exciting to discover new flavours and combinations. Who knows, maybe your kids will develop a liking for other chutneys or dishes as they continue to grow and explore different tastes!

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Indulge in the flavoursome and nutritious sorakkai/bottle gourd chutney that complements a variety of South Indian dishes. This easy-to-make condiment can be enjoyed with Idli, Dosa, Uthappam, Paniyaram and rice. Sneak in some extra veggies without your kids even noticing. Try this recipe today and elevate your meals with this delightful chutney!

    It's wonderful to have versatile chutneys like this that can be paired with different dishes. Enjoy your homemade Sorakkai Chutney! 

 

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

 

Explore a variety of enticing Recipes with BOTTLE GOURD by clicking here

HOW TO COOK FLAVOURFUL SORAKKAI CHUTNEY RECIPE - HEALTHY BOTTLE GOURD CHUTNEY

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

INGREDIENTS:

For Sorakkai/Bottle Gourd Chutney :

Oil - 2 Teaspoons
Black Gram Dhal/Urad Dhal - 1 Tablespoon
Bengal Gram Dhal - 1 Tablespoon
Dry Red Chillies/Green Chillies - 5 Nos.
Asafoetida - 1/8 Teaspoon
Garlic - 6 Cloves
Onion - 1 No
Tomato - 2 Nos.
Bottle Gourd - 1 1/2 Cup
Coconut - 1/4 Cup
Tamarind - 1/2 Teaspoon
Coriander Leaves - 1 Cup
Salt - To Taste

 

For Tempering (Optional):

Oil - 1 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Black Gram Dhal/Urad Dhal - 1/4 Teaspoon
Bengal Gram Dhal - 1/4 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig

METHOD:

For Sorakkai/Bottle Gourd Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Meanwhile, Clean and chop the Bottle Gourd(Sorakkai) into small cubes (Do not remove the skin).
• Once the tomatoes turn soft and cooked, add chopped Bottle Gourd.
  
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds (until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• For tempering, heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• Then add Dry Red Chillies cut into small pieces and finally add Curry Leaves and give a quick stir.
• Pour the tempering onto the Sorakkai Chutney and mix well.
  
• Serve Sorakkai Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,
• Goes well with Rice too.  Serve piping hot rice & Sorakkai Chutney with a drizzle of Ghee. 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

 

NOTES:

• Adjust the number of Dry Red Chillies to suit your spice level.
• Can substitute Red Chillies with Green Chillies.
  
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Add finely chopped Bottle gourd and cook until it turns soft.
• I usually do not peel the Bottle Gourds while using it in Poriyals, Kootu or Chutneys. The vegetable serves best with the peel too.