Chettinad Sorakkai Kurma

Prep Time
45 minutes
Cook Time
30 minutes
2 servings

1/4 kg lauki (bottlegourd)
1/2 tsp jeera (cumin)
1 medium onion, chopped fine
1/2 tsp ginger- garlic paste
2 green chillies, chopped fine (adjust according to taste)
3/4 tsp garam masala
1 tsp coriander powder
Salt to taste

To Grind
3 tbsp fresh or dried coconut
1 tsp white sesame seeds


  • Chop the lauki into 1″ cubes.
  • In a blender, make a paste of the coconut and sesame seeds with minimal water.
  • Keep aside.
  • Heat a pan and add jeera. When it begins to crackle, add the onion.
  • Sauté till onion is golden brown.
  • Add green chillies. Sauté for a minute.
  • Add ginger-garlic paste and sauté till the raw smell has evaporated.
  • Add the chopped lauki, reduce the flame to sim and cook for 2 minutes.
  • When all masalas are well mixed, add a cup of water and cook covered for 5 minutes.
  • Now add salt, coriander powder and garam masala.
  • Cook for another 5 minutes.
  • Finally, add the ground coconut paste, mix well and cook for another 10 minutes.
  • Remove from flame and transfer to a serving bowl.
  • Serve hot with any Indian bread or red, brown or black rice. Enjoy!

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