Sorakkai Chutney

Elevate your South Indian meal with this flavorful and wholesome Sorakkai Chutney, a unique condiment made from tender bottle gourd (sorakkai) paired with earthy lentils, tangy tamarind, and aromatic spices. Perfectly balanced in taste and texture, this easy-to-make chutney features a creamy blend of sautéed sorakkai, coconut, and a tempering of mustard seeds and asafoetida, bringing layers of depth to every bite. Ready in just 30 minutes, this high-fiber chutney is a versatile accompaniment for idli, dosa, or steaming hot rice, making it a must-try recipe for those craving authentic South Indian flavors. Packed with nutrition and prepared with everyday ingredients, this chutney is an ideal way to incorporate bottle gourd into your diet while adding a zing to your meals!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Peel the sorakkai and dice it into small cubes of about 1-inch size.

Step 2

In a pan, heat 2 tablespoons of oil over medium heat.

Step 3

Add 2 tablespoons of urad dal and 2 tablespoons of chana dal to the oil and fry until they turn golden brown.

Step 4

Add 3 dried red chilies and a sprig of curry leaves to the pan and sauté for a minute.

Step 5

Add the diced sorakkai pieces to the pan and stir well.

Step 6

Cover the pan with a lid and allow the sorakkai to cook for about 8-10 minutes, stirring occasionally, until it becomes tender.

Step 7

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.

Step 8

Turn off the heat and allow the mixture to cool slightly.

Step 9

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.

Step 10

For tempering, heat 1 teaspoon of oil in a small pan and add 1 teaspoon of mustard seeds. Allow them to splutter.

Step 11

Add 0.5 teaspoon of asafoetida and pour this tempering over the chutney.

Step 12

Mix well, taste for seasoning, and adjust salt if necessary.

Step 13

Serve the sorakkai chutney with idli, dosa, or rice.

Nutrition Facts

Serving size	(625.8g)

Amount per serving	% Daily Value*
Calories	962.9

Total Fat 36.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2430.6mg	0%
Total Carbohydrate 153.6g	0%
Dietary Fiber 23.0g	0%
Total Sugars 76.5g
Protein 19.1g	0%

Vitamin D 0IU	0%
Calcium 268.6mg	0%
Iron 9.8mg	0%
Potassium 1965.0mg	0%

*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.

Source of Calories

Fat: 32.3%

Protein: 7.5%

Carbs: 60.2%