Tuesday, 28 May 2013

Sorakka Puli Kari - Lauki ki Khatti Subzi

Ingredients (Serves 6-8)

Lauki/Doodi/Sorakka 2 big (about 8 cups)
Onions 2
Mustard 1/2 tsp
Jeera 1 tsp
Curry leaf 2 sprigs
Kashmiri Red Chilli Powder 1 tsp
Turmeric 1/2 tsp
Hing a little
Sambar powder 2 tsp
Coriander powder 2 tsp
Tamarind 1 tbsp
Rice flour 1 tsp
Oil and Salt to taste

Method of Preparation

1. Heat some oil in a pot. Add mustard.

2. When it sputters, add jeera and curry leaves.

3. When it sizzles, add finely chopped onions. Saute till it is slightly browned.

4. Add Kashmiri red chilli powder, turmeric, hing, sambar powder and coriander powder. Mix well.

5. Add chopped lauki and mix. Add 1 cup of water. Let the Lauki cook a little bit.

6. Now add 2-3 cups of water, tamarind paste and salt. Add a little rice flour to thicken the gravy.

7. Cook the raw smell goes and the gravy is slightly thickened.

Serve with some warm rice.


  1. perfect with rice.. clear presentation..

  2. mmm..never made sorakkai this way...Looks good Roshni

  3. hmmm very comforting and quick curry....

  4. Tangy lauki subzi is just inviting.