From the recipe box
Sorakaya Ulli Karam (Bottle Gourd Onion Masala)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Bottle gourd (Sorakaya / Lauki), Onion, Tomato
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 35 mins
- Serves
- 2
Ingredients
- ½medium bottle gourd (sorakaya), peeled and cubed
- 1medium onion (or ½ large onion), roughly chopped
- 1medium tomato, roughly chopped
- as neededWater
- to tasteSalt
- 1 tablespoonjaggery powder
- 2 tablespoonskandhi podi (Telugu-style toor dal podi made with roasted toor dal, cumin, salt, and dried red chilies)
- ½ cupoat milk
- 1 tablespoonoil
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- ½ teaspoonurad dal
- ¼ teaspoonhing (asafoetida)
- 5-6curry leaves
Notes & Tips
- Sorakaya Ulli Karam is a great recipe for anyone who thinks they do not like bottle gourd. The sweetness of the sorakaya pairs beautifully with the spicy, roasted flavors of kandhi podi and the richness of the onion-tomato base.
- Kandhi podi is the key flavor component in this recipe. Since different podis can vary in salt and spice level, adjust the seasoning after adding it.
- The optional oat milk may seem unusual, but it gives the dish a smoother, creamier texture. If using it, add it only at the end and cook briefly on low heat.
- This tastes especially delicious with hot rice and ghee. It also pairs well with plain toor dal (uttha pappu) or chapati.
Step by step
Method
- 01
Peel and cube the bottle gourd. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, urad dal, hing, and curry leaves.
- 02
Add the bottle gourd pieces and mix well. Cover with a lid and cook on low heat for 5-6 minutes until the sorakaya becomes tender. Add a splash of water if needed to prevent sticking.
- 03
Remove the cooked bottle gourd pieces and set aside.
- 04
In the same pan, add a little oil if needed. Add the onions and sauté until translucent. Add the tomatoes and cook until they soften completely.
- 05
Allow the onion-tomato mixture to cool slightly, then blend into a smooth paste.
- 06
Add the cooked bottle gourd back into the pan. Add the onion-tomato paste and a little water to adjust the consistency. Cook together on low heat for 4-5 minutes.
- 07
Add the kandhi podi and mix well. Taste and adjust salt and spice as needed since the podi may already contain salt and chilies.
- 08
Add the jaggery powder and mix well to balance the flavors.
- 09
If using oat milk, add it at the end and cook on low heat for only 2-3 minutes until incorporated. Avoid boiling for too long after adding the milk.
- 10
Garnish with cilantro and serve hot.
