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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.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 20 mins
Course: Side Dish
Cuisine: andhra, Indian, south indian
Servings: 4 Servings


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


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.


  • 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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