Sorakkai Sambar also known as Bottle Gourd Sambar or Lauki Sambar is a very tasty and healthy Sambar made with Arhar Dal (Pigeon Peas) and Lauki (Bottle Gourd).
This dish brims with the goodness of lauki (bottle gourd), roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds, fresh curry leaves and a mix of vegetables etc.
Sambar is a traditional South Indian Recipe made with lentils and vegetable, just like a stew. A traditional South Indian main course consists of Sambar mixed with rice and eaten with some sort of vegetable side dish, followed by yoghurt mixed with rice.
Besides being served with steamed rice as one of the main courses, Sambar also accompanies Idli, Dosa, Vada, Upma, Uttapam and other South Indian snacks.
Bottle Gourd Sambar or Lauki Sambar is versatile, nutritious and part of everyday cuisine in South India. Adding vegetables like Bottle gourd (Lauki or Surakai) in Sambar makes it more tasty and healthy.
Eating of Bottle Gourd has a lot of health benefits. Lauki (Sorakkai) is rich in Vitamins B and Vitamin C, sodium, iron and potassium. It helps in maintaining a healthy heart and brings down bad cholesterol levels. It is also beneficial for diabetic patients as it stabilizes the blood sugar level and maintains blood pressure.
To make Sorakkai Sambar or Bottle Gourd Sambar at home follow the detailed step by step recipe with photos posted below.
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Sorakkai Sambar Recipe | Lauki Sambar
Ingredients For Sorakkai Sambar Recipe | Lauki Sambar
- 1/2 Cup Arhar Dal or Toor Dal (split Pigeon Peas)
- 1 Bottle Gourd (Sorakkai or Lauki)
- 1 Medium Sized Onion
- 2 Tomatoes
- 1-2 Green Chillies
- 8-10 Curry Leaves (Kari Patta)
- 2-3 Whole Dried Red Chillies (Sabut Lal Mirch)
- 2 Tablespoon Tamarind Pulp (Imli Paste)
- 1 Teaspoon Rai (Black Mustard Seeds)
- 1/2 Teaspoon Urad Dal (split & skinned Black Gram)
- 1/8 Teaspoon Heeng (Asafoetida)
- 2.5 Teaspoons Sambar Masala
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Salt, or to taste
- 4-5 Sprigs of Coriander Leaves (Dhania Patta)
- 1 Tablespoon Oil
Step By Step Instructions for Sorakkai Sambar Recipe | Lauki Sambar
- Wash and put arhar dal (toor dal or pigeon peas) in a pressure cooker.1/2 Cup Arhar Dal or Toor Dal (split Pigeon Peas)
- Peel the bottle gourd (lauki or sorakkai). Chop it into 1 inch sized pieces and add to the cooker.1 Bottle Gourd (Sorakkai or Lauki)
- Add turmeric powder (haldi) and salt to the lauki & dal.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt, or to taste
- Now add 3 cups of water to the cooker and close the lid.
- Cook the mixture till you get 2 whistles. Then let the steam come out on its own before opening the cooker.
- You can start preparing the tempering while the dal is cooking. Heat oil in a pan and add rai (black mustard seeds) and urad dal (split & skinned black gram) to it. Also add heeng (asafoetida).1 Teaspoon Rai (Black Mustard Seeds), 1/2 Teaspoon Urad Dal (split & skinned Black Gram), 1/8 Teaspoon Heeng (Asafoetida)
- When the rai starts to sputter and the urad dal starts to brown slightly, add chopped onions to the pan.1 Medium Sized Onion
- Add curry leaves and finely chopped green chillies to the pan.8-10 Curry Leaves (Kari Patta), 1-2 Green Chillies
- Also add whole dried red chillies (sabut lal mirch) and cook for a minute.2-3 Whole Dried Red Chillies (Sabut Lal Mirch)
- Add finely chopped tomatoes to the pan. Cook till they becomes soft.2 Tomatoes
- Now add red chilli powder and sambar powder to the pan. Mix well and cook till the mixture starts to leave oil on the sides.1 Teaspoon Red Chilli Powder, 2.5 Teaspoons Sambar Masala
- Add tamarind (imli) paste to the gravy. To make tamarind paste, you can soak 1 tablespoon tightly packed tamarind in 1/2 cup of warm water for a few minutes.2 Tablespoon Tamarind Pulp (Imli Paste)
- Mix and cook the gravy for a few minutes.
- Add the boiled arhar dal and lauki (sorakkai / bottle gourd) mixture to the gravy. Stir and add some water to adjust the consistency if required. Boil for a few minutes.
- Sorakkai Sambar is ready. Serve it hot with plain steamed rice, idli, dosa, uttapam or vadas.
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