SIDE DISH

BOTTLE GOURD (SURAKKAI) PULI KULAMBU

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The bottle gourd puli kulambu is best to have for summer days as the vegetable contains lots of water and aids in weight loss. The bottle gourd which is already known as lauki is rich in folate and reduces blood pressure. I have prepared this with snake gourd poriyal.

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INGREDIENTS:

  • Bottle gourd – 1
  • Onion – 1
  • Mustard seeds – 1 /4 tsp
  • Tamarind juice – 1 /2 cup
  • Turmeric powder – 1 /4 tsp
  • Sambar powder – 1 tsp
  • Coriander leaves – 1 tsp
  • Salt – to taste
  • Oil – 1 tsp

FOR GRINDING:

  • Small Onions – 6
  • Tomato – 1
  • Coriander seeds – 1 /2 tsp
  • Coconut – 1 /2 cup
  • Fenugreek seeds – 1 /4 tsp
  • Cumin seeds – 1 /2 tsp

METHOD:

1.Wash and cut bottle gourd into small cubes removing seeds.

2.Add the ingredients in “for grinding” to a mixer and grind together into paste.

3.Heat oil in a kadai, add mustard seeds and when they pop up add Onion and saute until it changes brown.

4.Add chopped bottle gourd and saute for a minute.

5.Then add tamarind juice and all the dry powders. When the raw smell goes, add the grinded paste along with salt and stir well.

6.Add little water and cook covered for 10 minutes until it gets cooked well.

7.When it becomes thick enough and oil seperates, remove from flame and add coriander leaves.

8.Add ghee at top and serve with hot rice.

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