Sorakaya Kobbari Karam kura (Bottle gourd/ Lauki Coconut Curry)
This Sorakaya Kobbari Karam is a simple and delicious side dish for both rice and roti. Bottle gourd is cooked in a tangy-spicy coconut gravy.
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Ingredients
For the Coconut Spice Paste:
- ½ cup Fresh Grated Coconut*
- 3~4 Dry Red Chilies (adjust as per taste preference)
- 1 tbsp Tamarind Paste
- 1 tsp Cumin Seeds
For the Curry:
- 1 tbsp Oil
- 2 cups Bottle Gourd/ Sorakaya, peeled and chopped**
- ¼ tsp Turmeric
- 1 tsp Mustard Seeds
- 1 tsp Cumin seeds
- 1~2 Green Chilies (optional)
- 8~10 Curry Leaves
- To taste Salt
Instructions
Make the Coconut Paste:
- Grind the ingredients for the paste using little water. Keep aside.
Make the Curry:
- 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.
- 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.
- Finally add the ground coconut paste, mix well and cook for another 4~5 minutes. Add more water if the curry looks too dry. Serve with steamed rice and dal.
Notes
- You can also use frozen grated coconut. But thaw it before adding to the spice paste.
- Microwave or steam the bottle gourd until fork tender and then add to the curry. This expedites the cooking process.
- If you like the curry spicy, then add the green chilies.
- You can add more water to make the curry with gravy or make it dry.
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