Name: Bottleguard splittter curry/surakkai poricha kulambu recipe by Adaikkammai Annamalai at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Bottle Gourd / Sorakkai / Lauki – 3 cups chopped; Yellow Moong Dal / Pasi Paruppu – 1/2 cup; Salt to taste; Water as needed; For Grinding:; Coconut – 3/4 cup grated; Dry Red Chilli – 2; Turmeric Powder / Manjal Podi – 1 tsp; Cumin Seeds / Jeerakam – 1 tsp; Rice Flour – 2 tsp; For Tempering:; Oil – 1 tsp; Mustard Seeds / Kaduku – 1 tsp; Curry leaves – 1 sprig

ABOUT Bottleguard splittter curry/surakkai poricha kulambu RECIPE

Malaysia* my mom always do this curry ,, its my fav indian dish ,,,,This is one simple recipe that includes dal, veggies and coconut. It taste yummy when had with plain hot rice and ghee. Hope you will give this a try and let me know how it turned out.

Ingredients Serving: 4

Bottle Gourd / Sorakkai / Lauki – 3 cups chopped
Yellow Moong Dal / Pasi Paruppu – 1/2 cup
Salt to taste
Water as needed
For Grinding:
Coconut – 3/4 cup grated
Dry Red Chilli – 2
Turmeric Powder / Manjal Podi – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Rice Flour – 2 tsp
For Tempering:
Oil – 1 tsp
Mustard Seeds / Kaduku – 1 tsp
Curry leaves – 1 sprig

Instructions

Peel and chop bottle guard/lauki/surakkai into a medium size pieces. Wash them well. Add them to a pot
Add in washed moong dal and cover it with water. Season with salt and mix well. Bring it to boil,,, simmer and cook for 15 to 20 mins till the dal is cooked.
Take grinding ingredients in a blender, add water and make into a smooth past Add this to the dal mixtureand mix well. Cook this for 5 mins.
Now make seasoning tempering ingredients mentioning . Heat oil and crackel mustard and curry leaves, Pour this over the curry and mix well
Serve with plain hot rice with ghee

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