Print Recipe
Sorakaya Kobbari Karam kura Yum
A simple curry with bottle gourd/ lauki and spicy ground coconut paste. The curry tastes great with some rice or even roti.
Sorakaya Kobbari Karam kura
Course side dish
Cuisine andhra
Prep Time
20 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • 2 cups Bottle Gourd Sorakaya/ – peeled and chopped
  • ¼ tsp Turmeric
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 ~ 2 Chilies (optional) Green
  • 8 ~ 10 Curry leaves
  • to taste Salt
For the Coconut Paste:
  • ½ cup Coconut Grated
  • 3 ~ 4 Chilies (adjust as per taste preference) Dry Red
  • 1 tbsp Tamarind paste
  • 1 tsp Cumin seeds
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Bottle Gourd Sorakaya/ – peeled and chopped
  • ¼ tsp Turmeric
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 ~ 2 Chilies (optional) Green
  • 8 ~ 10 Curry leaves
  • to taste Salt
For the Coconut Paste:
  • ½ cup Coconut Grated
  • 3 ~ 4 Chilies (adjust as per taste preference) Dry Red
  • 1 tbsp Tamarind paste
  • 1 tsp Cumin seeds
Sorakaya Kobbari Karam kura
Instructions
Make the coconut paste:
  1. Grind the ingredients for the paste using little water. Keep aside.
Make the Curry:
  1. Heat 1tbsp oil in a saute pan, add mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves and green chilies (if using). Cook for 1 minute.
  2. Next add the bottle gourd pieces, turmeric and salt. Mix well, cover and cook till bottle gourd is tender, about 10~12 minutes. Alternately bottle gourd can be par cooked in the microwave for 4~5 minutes and then added here and cooked for 4~5 minutes more.
  3. Finally add the ground coconut paste, mix well and cook for another 2~3 minutes. Add more water if the curry looks too dry. Serve with steamed rice and dal.
Recipe Notes

Bottle gourd/ Lauki Coconut Curry
Linking this to Valli’s ‘Cooking from Cookbook ChallengeMarch — Week 1‘.

Share this Recipe
Powered by WP Ultimate Recipe