Sunday, March 25, 2012

Sorakaya Pakodi Curry | Lauki Pakore ki Sabzi | Side Dish for Pulao

When we had made the Soya Chunks Vegetable Pulao, the side dish was Sorakaya Pakodi Curry. Whenever we make a pulao at home, there comes the question of what to make for the side dish. Most times we think we can make do with a raitha, but when the pulao is not spicy as in biryani, we then have to think for some side dish to be made. 

That's when this Sorakaya Pakodi curry came handy. The first time when Amma made this, the curry turned out to be very spicy for me, though hubby dear liked it. So when I was going to make it for myself I will have to reduce the spice level. However if you prefer a spicy side dish for Pulao, then you can just go ahead with the spice levels mentioned in the recipe.

Other Sorakaya Recipes

Bottle Gourd Dal (Sorakaya Pappu)
Sorakaya Vepudu ~ Bottle Gourd Stir Fry
Chettinadu Sorakkai Kurma ~ Bottle Gourd Curry Chettinad Style
Bottle Gourd Curry ~ Sorakaya Kura!
Sorakaya Snack ~ Bottle Gourd Fries!
Sorakkai Sambar ~ Bottle Gourd Sambar

Bottle Gourd Tikkis
Sorakaya Masala Kura
Bottle Gourd Dosa
Dalcha
Pindi Miriyam

Sorakaya Pakodi Curry

Sorakaya Pakodi Curry

For the Pakodi

Sorakaya/ Bottle Gourd, grated - 1 cup
Gram Flour / Besan - 1/2 cup
Rice flour - 1 tbsp
Salt to taste
Cumin Seeds / Jeera - 1/2 tsp
Ginger, finely chopped - 1"
Green chilli, chopped  - 1
onion - 1 medium
Red chili powder - 1/2 tsp
Curry leaves
Coriander leaves
oil for deep frying

For the Gravy


Onions - 1 medium
Ginger Garlic paste - 1/2 tsp
Tomato Puree - 1cup
Coconut paste - 2 tsbp
Salt to taste
Oil - 1 tsp

How to prepare Sorakaya Pakodi Curry

How to prepare the Pakodi

Grate the bottle gourd and squeeze with little salt. Use the water for the gravy.

Then mix in all the ingredients, make a rough shapes with hands and keep it aside.

Heat a kadai with oil, deep fry the balls and drain on a kitchen towel.

How to prepare the Curry

Heat a non stick pan with oil, saute the onions till they turn golden, add ginger garlic paste and continue cooking till the raw smell leaves.

Then add tomato puree, saute, finally add the coconut paste and salt. Add a cup of water, bring to boil. When it cooks for 5 - 7 mins, switch off.

Add the pakodis when you are ready to serve, else it will absorb all the curry and becomes soft.

Serve with Soya Chunks Vegetable Pulao

Lauki Pakori Ki Sabzi - Side dish for Pulao

Enjoy your weekend!

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5 comments :

Hari Chandana said...

Wow.. looks super delicious and perfect.. awesome pictures too !!
Indian Cuisine

Shobha said...

Lovely colour of the gravy..looks yum!

Hemavathi Murari said...

TExture is great. I loved the pakodis.

Hema's Adugemane

Vanamala Hebbar said...

Nice way...liked it

radha said...

The gravy looks good enough to go with anything!

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