Bottle Gourd Chutney/Sorakkai Thogayal/Lauki Chutney

I always try to have a collection of different types of chutneys because they can be used as a side for almost anything - idli, dosai, rice or as a spread for toast etc. My favorite is always rice + ghee + thuvyal = YUM! :). South Indies Restaurant in Bangalore makes this awesome bottle gourd chutney as a part of their lunch buffet and though I tasted it only once, I remember how much I loved the thogayal. So tried recreating the chutney and it turned out super delicious and flavorful.

Ingredients

Serves - 4
Spice Level - Moderate
Prep Time - 15 min
Cook time - 20 min

Bottle Gourd/Lauki/Sorrakai - 1 small sized, cut into medium sized pieces and washed well.
Onion - 1 Medium sized, chopped roughly
Dry Red chilli - 3
Green chilli - 1
Garlic cloves - 3
Coriander leaves - 1 small handful
Curry Leaves - 1 small handful
Tamarind - small lemon sized,1 piece
Cumin seeds - 1/2 tsp
Channa Dal / Bengal Gram dal - 1/2 Tbsp
Hing - a generous pinch
Turmeric - a pinch
Salt - as per need
Oil - 4 tsp

To Temper

Oil - 1 Tsp
Mustard - 1/2 Tsp
Urad dal - 1 tsp
Curry leaves - few

How do you do it

1. Heat oil in a kadai. Add hing, cumin seeds, channa dal, dry red chilli and let them roast for a few seconds.

2. Add the onion, garlic, green chilli, curry and coriander leaves and saute till onions are done.

3. Add the bottle gourd pieces, salt, turmeric and tamarind now and cook covered for 10-15 minutes until all the water evaporates and the rawness of the veggies go away.

4. Cool and grind the mixture and transfer to a bowl.

5. Heat oil again in a pan, add mustard seeds to pop and roast urad dal and curry leaves. Pour this tempering over the chutney.

Absolutely delicious with ghee rice, dosai, idli etc.