Sorakkai Paruppu Kuzhambu Recipe is a side dish recipe to prepare that can be done in about 20 minutes and hence is a great recipe for a busy weeknight dinner. Made with nutritious summer vegetable-bottle gourd, the curry is full of nutrients and is a coolant to the body as well.
Usually kuzhambu is a South Indian gravy that is made with tangy tamarinds or cooked along with coconut and other spices like sambar powder. Here I have used a tamarind base for the recipe to be tangy and addition if dal/pappu makes it creamy and hearty.
Once the dal gets pressure cooked, you need only some more time to saute the tadka with onions and cook with bottle gourd to prepare this recipe. Kuzhambu, in general- is a staple that is made in every Tamil household on a day-to-day basis.
Did you know: Bottle Gourd has 90% water in it. Bottle Gourd is recommended by Ayurveda for better digestion. Because of its water content, it’s a boon for weight watchers. It can help in quenching extreme thirst in diabetic patients. Loaded with essential minerals and vitamins like calcium, magnesium, phosphorus, Vitamin A, C and folate, it’s popular for combating high blood pressure and improving heart health.
If you like this recipe, try more Kuzhambu Recipes which you can make for your everyday meals: