Sorakkai Chutney
Elevate your everyday condiments with this rich and flavorful Sorakkai Chutney, a delightful South Indian recipe that transforms humble bottle gourd into a creamy, aromatic chutney bursting with bold spices. Made with roasted urad dal, chana dal, and dried red chilies for a nutty and smoky base, this chutney is perfectly balanced with tangy tamarind, fresh grated coconut, and a hint of curry leaves. A final tempering of crackling mustard seeds and asafoetida adds an irresistible crunch and aroma to this versatile dish. Quick to prepare and ideal as a side for idli, dosa, or steaming hot rice, Sorakkai Chutney is a wholesome, vegan, and gluten-free addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 250 grams Sorakkai (Bottle Gourd)
- 2 tablespoons Oil
- 2 tablespoons Urad Dal (Black Gram Lentils)
- 2 tablespoons Chana Dal (Bengal Gram Lentils)
- 3 pieces Dried Red Chilies
- 1 sprig Curry Leaves
- 1 tablespoon Tamarind
- 1 teaspoon Salt
- 100 ml Water
- 1 teaspoon Mustard Seeds
- 0.5 teaspoon Asafoetida
- 3 tablespoons Grated Coconut
Instructions
Peel the sorakkai and dice it into small cubes of about 1-inch size.
In a pan, heat 2 tablespoons of oil over medium heat.
Add 2 tablespoons of urad dal and 2 tablespoons of chana dal to the oil and fry until they turn golden brown.
Add 3 dried red chilies and a sprig of curry leaves to the pan and sauté for a minute.
Add the diced sorakkai pieces to the pan and stir well.
Cover the pan with a lid and allow the sorakkai to cook for about 8-10 minutes, stirring occasionally, until it becomes tender.
Once cooked, add 1 tablespoon of tamarind, 1 teaspoon of salt, and 100 ml of water to the pan. Cook for a further 2 minutes.
Turn off the heat and allow the mixture to cool slightly.
Transfer the mixture to a blender, add 3 tablespoons of grated coconut, and blend to a smooth paste. Add a little more water if needed to reach desired consistency.
For tempering, heat 1 teaspoon of oil in a small pan and add 1 teaspoon of mustard seeds. Allow them to splutter.
Add 0.5 teaspoon of asafoetida and pour this tempering over the chutney.
Mix well, taste for seasoning, and adjust salt if necessary.
Serve the sorakkai chutney with idli, dosa, or rice.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 76.5 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1965 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
