Bottlegourd / Sorakaya / Dudhi Chutney
Coming from the land of pickle’s and chutneys, there’s never a dearth of chutney recipes in Andhra. Bottlegourd/ Sorakaya / Dudhi Chutney is normally made for breakfast as an accompaniment for dosas and for idli if preferred also. Bottlegourd / Sorakaya / Dudhi Chutney is normally made as an alternative for coconut chutney which is very commonly made and for a break from the usual and also its very easy to make as compared to coconut/nariyal chutney. This chutney can be served as an accompaniment/side dish with dal and plain rice too.
Bottlegourd is very nutritious and good for health, its known to reduce cholesterol levels if taken raw in empty stomach first thing in the morning. It’s very common and versatile vegetable, which is used in many regions for instance in north it’s called lauki/dudhi, its prepared as curry or dry sabzi (vegetable preparation). Its even made into sweet i.e. Lauki/Dudhi Halwa. In Andhra they prepare kadhi using bottlegourd/lauki/dudhi.
Chutneys can be made in various ways, have taken the recipe from the traditional Andhra style and given it a hinge of Karnataka twist too it. At first my family was very suspicious of having bottlegourd chutney as it would be their first they are trying it out. Once tasted it was difficult to keep their hands of it 😊.
Bottlegourd / Sorakaya / Dudhi Chutney ?
Nutritional Value: 60 Calories / Serving Fat 19 cal Carbs 32 cal Protein 9 cal
- 250 Gms Bottlegourd/Sorakaya
- 1 ½ Tsp Channa Dal
- 1 ½ Tsp Urdal Dal
- 1 Dry Red Chillies
- 1 Green Chilli
- 2 Tbsp of Dry Coconut
- ¼ Cup of Chopped Coriander Leaves
- 1 Clove Garlic
- 1 Tbsp Jaggery
- Salt for taste
- 1 tsp Jeera
- 1 tsp Mustard
- 1 Sprig Curry Leaves
- 1 tsp Urad Dal
- 1 tsp Channa Dal
- A Pinch of Hing
How to Make Bottlegourd / Sorakaya / Dudhi Chutney ?
Heat Pan and add the dals i.e. chana and urad dal and dry roast along with the dry red chilli and dry coconut for a minute or two till the dals turn color.
In the same pan add the diced bottle gourd and let is cook for some time till it becomes soft.
Now take the roasted items, bottle gourd and the other items mentioned i.e. coriander leaves, green chilli, jaggery, garlic in grinder jar and pulse them to soft paste.
Transfer the paste to bowl and adjust the salt to taste at this stage.
Take a tempering bowl add oil
Add chana dal and urad dal and let it fry until it turns slightly brown.
Add mustard seeds, dry red chilli and curry leaves and let them fry for a second.
Pour the tempering on the chutney and mix it nicely.
- This chutney can be served with Dosa as an accompaniment, and with Plain rice as a side.