Sorekai Majjige Huli is South India's popular , mildly spiced buttermilk , coconut based curry made with bottlegourd . Served with steamed rice or even with Raggi Mudde.
Sorekai in Kannada language means " Bottle gourd " and Majjige means buttermilk , so the direct translation means Bottlegourd Buttermilk curry.
This South Indian style Bottlegourd / lauki diah is a very low calorie curry and also keeps body cool. You can serve this curry with hot steamed rice or ragi mudde for a light lunch .
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About this recipe
Sorekayi Majjige Huli is a coconut and buttermilk based curry . This version is a No Onion , No Garlic recipe. But depending on the spices there is slight variations in taste and flavor of final dish. As every home as their own variations to this recipe.
This buttermilk curry is easy to make, tastes delicious and is very low on calorie . This is commonly given to people who prefers to have a very light lunch or for those who are recovering from fever or have complaints of stomach inflammation or bloating.
Along with one dry vegetable curry , this curry served with steamed rice , on its own make a simple balanced lunch.
Ingredients , Tips and Variations
Bottle Gourd - Also known as calabash, opo squash , Lauki is the main vegetable . Its recommended to use tender bottle gourd.
Lentils - Combinaton of Toor dal and Chana dal is used in the recipe. Adding soaked lentils adds thickness to the curry along with some protein portion.
Fresh Coconut - A small amount of fresh coconut is used along with soaked lentils and spices are blend together
Spices and Herbs -Cumin seeds , Green Chilies, Coriander leaves , Ginger , Asafoetida and turmeric powder are blend together with coconut.
Yogurt - Very mildly soured curds works well for this recipe.
Tempering Ingredients - Oil , mustard seeds, cumin seeds , fenugreek seeds , dry red chilies , hing , curry leaves are used . Tempering is important in this recipe.
Tips - Adding gramflour / besan into whisked curd , and then cooking buttermilk curry on low heat prevents curds from splitting .
For Variation- Any of the these vegetables like Ash Gourd , cucumber or raddish can be used in place of bottle gourd to make this curry.
Many uses 1or 2 cloves of garlic instead of ginger in this recipe .But I personally don't like garlic in this buttermilk curry.
Health Benefits of Bottle gourd
- Bottle gourd is rich in dietary fibre, both, soluble and insoluble. Hence, it helps in curing constipation .
- Lauki has approximately 96% of water, it keeps the body cool and refreshes during summers.
- High in sodium and potassium, bottle gourd is also an excellent vegetable for people with hypertension. Also it's rich in vitamin B and C, and helps in anti-oxidative actions.
- The vitamins, minerals and dietary fibre in lauki keep the body well-nourished and curb unnecessary appetite, hence promotes in weight loss.
- Lauki is a suitable vegetable for light, low-calorie diets as well as for children, people with digestive problems, diabetics and those recovering from an illness or injury. It is also easy to digest.
- Bottle gourd is recommended by Ayurveda physicians for balancing the liver function, when the liver is inflamed and unable to process food efficiently for nutrition and assimilation. Source : Healthfeed
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Step by Step directions to make Sorekai Majjige Huli
Preparations:
Soak Chana dal and Toor dal for 20 to 30 minutes and set aside. Before using in the recipe , rinse well , drain water completely and use.
Meanwhile , trim edges of bottle gourd. Peel skin, cut open and remove any matured seeds if any. If seeds are tender , you can use it. Dice into cubes and set aside.
To a mixer /blender , add soaked lentils, fresh coconut , cumin seeds, green chilies , ginger, asafoetida, coriander leaves , turmeric powder
and blend into a smooth paste by adding 2-3 tablespoon of water.
To make sorekai majjige huli
In pan add water , chopped bottle gourd , turmeric powder , salt , sprig of curry leaves .
Cover lid and cook for 10 minutes. Alternatively, you can also pressure cook everything.
Once bottlegourd is cooked well, add coconut masala paste .
Stir well everything, add salt to taste and bring it to boil.
Now whisk 1 cup curds along with 1 tablespoon gram flour / besan . Adding besan will prevent from splitting of curds while heating , so its recommended to add gram flour .
Regulate to low heat and add curds .
Stir well and cook on low heat until it starts to bubble.
Tempering
In a seasoning pan / tadka pan , Heat 1 tablespoon of ghee/ oil , add mustard seeds, fenugreek seeds,and cumin seeds, when it starts to splutter. Add dry red chilies, curry leaves and asafoetida.
Pour tempering over prepared curry ,
mix well and serve hot with steamed rice.
Recipe
Sorekai Majjige Huli
Ingredients
To cook bottle gourd / lauki / sorekai
- 2 cups Bottlegourd - diced into small cubes
- 1.5 cups water
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder
- 1 sprig curry leaves
To blend into masala paste
- 1 tablespoon of chana dal
- ½ tablespoon toor dal
- ¼ cup fresh coconut - grated
- 1 teaspoon cumin seeds
- 2 no’s green chilies or as required
- ½ inch ginger piece
- 1 tablespoon coriander leaves
- 1 pinch hing /asafoetida
Other ingredients
- 1 cup curds - homemade
- 1 tablespoon gram flour/ besan
Tempering
- 1 tablespoon clarified butter or cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 pinch hing /asafoetida
- 2 no’s dry red chilli - broken
- 1 sprig curry leaves
Instructions
Preparations
- Soak Chana dal and Toor dal for 20 to 30 minutes and set aside. Before using in the recipe , rinse well , drain water completely and use.
- Meanwhile , trim edges of bottle gourd. Peel skin, cut open and remove any matured seeds if any. If seeds are tender , you can use it. Dice into cubes and set aside.
- To a mixer , add soaked lentils, fresh coconut , cumin seeds, green chillies , ginger, asafoetida, coriander leaves , turmeric powder and blend into a smooth paste by adding 2-3 tablespoon of water.
To make sorekai majjige huli
- In pan add water , chopped bottle gourd , turmeric powder , salt , sprig of curry leaves . Cover lid and cook for 10 minutes. Alternatively, you can also pressure cook everything.
- Once bottlegourd is cooked well, add coconut masala paste .
- Stir well everything, add salt to taste and bring it to boil.
- Now whisk 1 cup curds along with 1 tablespoon gram flour / besan . Adding besan will prevent from splitting of curds while heating , so its recommended to add gram flour .
- Regulate to low heat and add curds . Stir well and cook on low heat until it starts to bubble.
Tempering
- In a seasoning pan / tadka pan , Heat 1 tablespoon of ghee/ oil , add mustard seeds, fenugreek seeds,and cumin seeds, when it starts to splutter. Add dry red chillies, curry leaves and asafoetida.
- Pour tempering over prepared curry , mix well and serve hot with steamed rice.
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