SORAKKA-KADALAI PARAPPU CURRY (Bottle gourd-Channa curry)
 

METHOD OF PREPARATION

INGREDIENTS

Soak Channa Dhaal (kadalai Parappu) for two to three hours , strain and keep aside. 
Select very young Sorakka (bottle gourd) which has no seeds. Remove the skin with a peeler and cut . Remove the centre pith also. Make first long pieces like long potato finger chips. Cut further in cubes of 2 cms size. 

Take oil in a Kadai and add red chillies first, heat on a low flame, when chillies start becoming brown, add mustard seeds and after three seconds add jeera . When mustard starts to crackle, add a spoon of asafoetida and immediately add channa dhall and sorakka. 

Add water (100 ml) and salt keeping the flame on medium, cover the kadai and let the curry simmer for fifteen minutes. Check after fifteen minutes if vegetables and the dhall have got cooked. If not, cook further till they are properly cooked. Now add all the dry spices . Mix thoroughly. let it simmer further for three to four minutes.

Now add diced tomato pieces and sugar. Cook on sim for another four to five minutes. If water is less, add a little water. Check for salt and souring. If less , add a little. 
When done, garnish with finely cut kothumalli leaves and sprinkle a little raw Asafoetida on top and serve hot. 

This curry goes great with both rice and chappathis, parothas and poories. 

Enjoy!!
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(for a family of 4 two servings)
Sorakka (B. Gourd) 250 gms
Tomatoes 2 nos
Kadalai Parappu 3/4 cup (100 gms)
cumin seed powder 1/2 spoon
Dhania Powder 1/2 spoon
Garam Masala 1/2 spoon
Chilli powder 1/2 spoon
Turmeric powder 1/4 spoon
Kothumalli 1/4 cup
Tamarind paste/lemon juice 1 spoon
Sugar 1/2 spoon
Asafoetida 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Red chillies 2 nos
Oil for tampering 2 ladlefuls
Salt to taste