Sorakkai Korma is a South Indian creamy curry made of bottle guord. In north Indian style Korma, cashew paste and fresh cream is added for the creamy texture whereas South Indian Korma features Cashew, Coconut and Poppy Seed paste. Korma is a medium spicy and creamy curry. It goes well with Roti, Naan and Paratha and steamed Rice etc.
Grated Coconut – ¼ cup
Green Chillies- 2 to 3
Saunf/Fennel Seeds – ½ tsp
Soaked Cashew – 8
Soaked Khaskhas (Poppy Seeds) – 1 tsp
Coconut Oil and any vegetable Oil – 2 tbsp
Bottle Gourd (Sorakkai) – 300 Gms (Peeled and chopped into small cubes)
Oil – 2 tbsp (Coconut Oil preferred)
Cumin Seeds – ½ tsp
Onion – 1 (finely chopped)
Coriander Seed Powder – 1 tsp
Garam Masala – 1 pinch
Finely chopped Coriander Leaves – 2 tbsp
Salt to taste
Grind the ingredients in “To Grind” column into a fine paste with a little water. Keep aside.
Heat the Oil in a pressure cooker. Add Cumin Seeds and allow them to crackle. Add Onion and a little Salt. Roast till the Onion turns translucent.
Add the Tomato. Cook till the Tomato becomes soft.
Add the chopped Bottle Gourd.
Mix and cook for 2 to 3 minutes. Add ¾ to 1 cup of water.
Pressure cook for 2 to 3 minutes or till the vegetable turns soft.
When the steam releases on its own, open the lid, add the ground Coconut paste and mix well.
Adjust Salt. Cook for 3 to 4 minutes in medium flame.
Add Coriander leaves.
Mix it and serve hot with Roti, Naan, Steamed Rice etc.
If the Bottle Gourd has seeds, discard the seeds along with the spongy part in the middle of the Gourd.