LAUKI MASALA / SOREKAYI MASALA

Today’s recipe is a simple yet absolutely lip smacking. Our very own lauki or sorekayi in kannada is not liked by many people. Trust me …when you will serve this Lauki Masala / Sorekayi Masala , your family and friends will love it and ask for more. People who don’t like this vegetable will start liking it. You can mix it with rice or serve it as a side with Rice ,roti or Phulkas.

What is Lauki / Sorekayi?

This is known as Bottle gourd in English , Lauki in hindi , Sorekayi in Kannada , Sorakkai in Tamil and Sorakaya in Telugu.
  • Rich in dietary fiber.
  • Extremely low in fat and cholesterol .
  • Helps to promote weight loss.
  • It consists of approximately 96% of water and is therefore a great thirst quencher.
  • Prevents fatigue and keeps the body cool and refreshed

What is the 304th Foodie Monday Bloghop Theme?

This week our hostess is Priya VJ and her theme #SideKaKamaal won the maximum no of votes. She is a wonderful blogger who has a fabulous collection of many traditional and international recipes. Do check her space. I love her Kootu Curry recipe. My humble contribution to the theme is Lauki Masala / Sorekayi Masala.

Ingredients for Lauki Masala / Sorekayi Masala:

  • Medium Lauki / Sorekayi: I have used nice tender lauki here. When we use Tender ones the wastage is less.
  • Green Chilli: I have used mildly spicy green chillies. you may increase or decrease as per your spice tolerance.
  • Coconut Cream: I like to use coconut cream .You an substitute with fresh cream if you don’t have coconut cream.
  • Fresh Curry Leaves: Adding fresh curry leaves gives a nice aroma to the dish and has many health benefits.
  • Fresh Coriander: I like to garnish with finely chopped fresh coriander. Adds a nice flavor and taste to the dish.
  • Channa Dal: I have only used channa dal for tempering. You can add a mix of channa dal and urad dal.
  • Peanuts: Adding peanuts gives a nice taste to the dish when cooked with the vegetable and spices. You may add cashews in case you don’t like peanuts.
  • Mustard Seeds: It is used for tempering and a must in must in many south Indian recipes.
  • Asafoetida: Asafoetida lends a lovely aroma to the dish. If you want to make it Vegan you may skip it.
  • Oil: I have used sunflower oil. You may uses any odorless oil.
  • Vangibath Masala: I have used home made vangibath masala. Don’t skip it.
  • Sambar Powder: I have used home made Sambar masala. Don’t skip it too.
  • Salt: I have used Himalayan Pink salt. You may your regular salt.

Recipe for Lauki Masala / Sorekayi Masala:

  • Author: Preethi Prasad
  • Prep Time : 5 Mins
  • Cook Time : 20 Mins
  • Total Time : 30mins
  • Course : Side Dish / Accompaniment
  • Cuisine : Indian

Equipment Used:

  • Wide Bottom Pan
  • Spatula

Ingredients for Lauki Masala / Sorekayi Masala:

  • 1 Medium Size Lauki / Sorekayi chopped
  • Few Curry Leaves
  • 1 Tbsp Finely chopped Fresh Coriander
  • Salt to Taste
  • 1 Tsp Vangibath Masala
  • 3/4 Tsp Sambar Masala
  • 1 Tbsp Coconut cream
  • 2 Green Chillis roughly chopped

For Tempering:

  • 2 Tsp Oil
  • 1 Tsp Channa Dal
  • 2 Tsp Peanuts
  • 1 Tsp Mustard Seeds
  • 1/4 Tsp Asafoetida

Method:

  • I have used a tender Lauki / Bottle gourd / Sorekayi. Just chop the ends.
  • Chop the vegetable into small pieces .
  • Heat oil in a wide bottom pan. Add channa dal and peanuts and roast untill they turn golden brown.
  • Now add mustard and asafoetida. Once the mustard splutters add chopped green chillies and curry leaves.
  • Add the chopped lauki or sorekayi and salt .Mix well , close the pan with a glass lid and let is cook on low flame for about 10 minutes.
  • The vegetable will be well cooked now. Add vangibath masala and sambar masala .
  • Mix well and let it cook for about 5-7 minutes untill the lauki is nicely coated with the masala.
  • Lastly add coconut cream and mix well and turn off the heat.
  • Garnish with finely chopped fresh coriander and serve with rice or roti and Phulkas.

Notes:

  • Use tender bottle gourd / lauki for best results.
  • Remove the pulp with seeds if the lauki is not tender.
  • Cook the vegetable with skin
  • Do not skip any of the masala .
  • You can add fresh cream if you don’t have coconut cream.
https://preethicuisine.com/baby-potato-soya-chunks-curry/ https://preethicuisine.com/beetroot-palya-stir-fry/ https://preethicuisine.com/neem-flower-and-chickpea-curry/ Do follow my blog and Social media handles on Facebook , Instagram , Twitter and Pinterest to get an update on the latest recipes.The more you share the more I will Smile. Thank you for your encouragement and support.

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9 thoughts on “LAUKI MASALA / SOREKAYI MASALA”

  1. Loved your version of Lauki with coconut cream.. vangibath and sambhar spice mix must have added so much of flavour to this simple gourd.. I will try soon. also will checkout your vangibath masala recipe.

  2. Oh wow! You have turned the humble lauki into a veritable treat! ❤️ Totally love this recipe. Lauki is one of those veggies that is the least used in my house – I can’t wait to pick up some now, because I so want to try out this!

  3. Bottle gourd curry with peanut looks so inviting Preethi. Both the masala makes it flavorful. Lauki haters will also enjoy this healthy and delicious curry.

  4. Vangi bhat masala n sambhar masala will make lauki taste amazing. Love this lauki masala the coconut cream will give it amazing flavor.

  5. hem lata srivastava

    Lauki is one of my favourite veggie and I can eat it every day and people laugh at me for saying that . it looks so delicious

  6. Lauki masala curry is one of most loved curry in our place. Loved your version by adding cream, it adds creamy texture. I also like adding vangi bath powder it adds more flavours to curry.

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