Suraikkai(Bottle gourd)Puli kuzhambu


Bottle gourd / Suraikkai has high water content and is a rich source of vitamin C, K and calcium. It cools your body,helps in weight loss and keeps your heart healthy. Suraikkai Puli kuzhambu is a tangy kuzhambu recipe made by adding tamarind and sambar powder to vegetable.I first tasted this kuzhambu in my friends home.It was so tasty to have suraikkai in puli kuzhambu. From then I started making it in my lunch menu. It goes well with rice along with some Vegetable thuvaran/Poriyal.

Preparation Time : 10 mins
Cooking Time : 25 mins
Serves : 3 persons


INGREDIENTS REQUIRED


Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp
Small onions – 10
Garlic – 4 pods
Bottle gourd / Suraikkai – 250 g ( peeled ,deseeded,diced into cubes)
Curry leaves – a few
Turmeric powder – 1/4 tsp
Sambar powder – 3 tsp
asafoetida – a pinch
Oil – 1 tbsp
Salt to taste
Tamarind – a lemon size  soaked in 1 cup of water

METHOD

1.To a deep pan,Add oil.When it gets hot.Add Mustard seeds let them crackle.Add fenugreek seeds.

2.Then add small onions,garlic,curry leaves,Asafoetida.

3.Add the diced suraikkai / Bottle gourd to the pan.Add salt to your taste.Pour the soaked tamarind water into the pan and cook the bottle gourd.

4.Add Turmeric powder,cook bottle gourd till it gets soft.Add sambar powder and Mix well.If the kuzhambu is too thick add water and make it to kuzhambu consistency.Allow it to boil and once it  starts boiling remove the pan from flame.


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