There was a big lone Sorakkai crammed
into our already bursting fridge and it was sitting there in that jam-packed
vegetable basket for 4 days now with no hope of getting out. I saw it every-day
and made a mental note to do something with it the next day but never got around
to it what with the formula menus at home (like Sambar & potato thokku,
kuzhambu & cabbage kootu). The 5th day I was asked to make
breakfast because everyone else was busy. I could decide what to do! Yipee!
This doesn’t happen often. I decided to rescue the Sorakkai from its stuffy
station and style it into a chutney. I love these vegetable chutnies/pachadis
but my husband doesn’t. Heck, you can’t please all of them all the time. I was
going to make the Sorakai pachadi come what may. I had memorized the Sorakaya pachadi recipe on Sailusfood the previous night and I was prepared.
The Chutney was a gorgeous medley
of flavours – hot, tangy and sweet and it was great with idli. I can imagine
this chutney making a really nice pair with dosai, pongal or upma as well. As
expected, my husband didn’t like it but that’s because he doesn’t like chutnies
in general; nothing wrong with this one. Earlier, I’d get easily offended if
somebody didn’t like what I’d made but not anymore. I am now mature enough to recognize
biases and correct my ratings accordingly.
Prep time: 10 mins
Cooking time: 20 mins
Serves: 4-5
Ingredients
Sorakkai – 3 cups unpeeled, cubedWhole dry Red chillies – 4
Green chillies – 3 chopped roughly
Coriander seeds/Whole Dhania – 1 tsp
Fried gram/Pottukadalai – 1 tsp
Channa dal/Whole Kadalai paruppu – 2 tsp
Garlic – 5 large cloves peeled
Coriander leaves – a handful chopped
Curry leaves – picked from 1 stem
Tamarind – small marble sized piece
Jaggery – 2 tsp
Salt to taste
Oil – 2 tbsp
Tempering
Oil – 1 tbspMustard seeds – 1 tsp
Cumin – 1 tsp
Curry leaves – picked from 1 stem
Method
1. Heat
1 tbsp of oil in a kadai and add all the ingredients other than sorakai and
roast on low till a nice aroma emanates. Remove from fire and let cool.
2. Heat
the remaining 1 tablespoon of oil and add the cubed sorakkai/bottlegourd and
cook on high for 2-3 minutes. Then cook covered on medium-low till the sorakkai
is soft and knife easily slides through a sorakkai piece – about 15 minutes. Remove
from fire. Let cool.
3. Grind
the spices first to a coarse paste adding a little bit of water. Then add the
cooked sorakkai, tamarind, jaggery and salt and grind to a chutney consistency.
Add a little water if necessary.
4. For
the tempering, heat oil in the same kadai and when hot add the mustard seeds.
When they splutter, add the cumin and curry leaves. Dump the ground chutney into
the kadai and stir to mix well. Remove from fire. Serve with dosai, idli, pongal
or upma.
Thank you for rescuing the lone sorakkai from my ref:-p this is a very healthy dish.
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