Sorakkai Chutney, Bottle Gourd ( Lauki ) Chutney

          Today's post is going to be another healthy and delicious chutney with bottle gourd, Sorakkai Chutney, Bottle Gourd or Lauki Chutney. The first time I tasted it, I was even surprised to know that there was bottle gourd in the chutney, but now when I think about it, we make chutneys with almost all vegetables and greens. Though, basically this chutney is made to go with idlis and dosas, you can still have it with rotis or even have it with some plain rice..

Need To Have

• Chopped Bottle Gourd - 1+1/2 cups
• Chopped Coriander - 1/2 cup
• Curry Leaves - 1/8 cup
• Green Chilly - 1
• Ginger - 1" piece
• Chana Dal/ Bengal Gram - 1 tablespoon
• Urad Dal/ Husked Black Gram - 1 tablespoon + 1 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Coriander Seeds - 1 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Dried Red Chillies - 2
• Turmeric Powder - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Tamarind - Cherry sized ball
• Asafoetida - 1/4 teaspoon
• Salt to taste

Method

          Peel and chop the bottle gourd and keep. Heat 1/4 teaspoon of oil, add the chana dal, 1 tablespoon urad dal, coriander seeds, cumin and methi seeds, dried red chillies, toast till the dals turn golden, remove and keep. Heat another 1/4 teaspoon of oil, add the green chilly, curry leaves and ginger, saute for a few minutes, remove and keep.

          Now add some more oil, add the chopped bottle gourd and saute till it shrinks and looks cooked.

          Add the chopped coriander and turmeric powder, mix for a minute, add the tamarind, remove and keep, let all the sauteed ingredients to cool down.

          Now in a blender, first add the roasted dal mixture and blend into a coarse powder, next add the bottle gourd, green chilly, ginger and garlic, salt and grind everything.

          Remove the ground chutney to a bowl, heat some oil, add the mustard seeds, 1 teaspoon urad dal, when it starts sputtering, add the asafoetida, mix and add this to the chutney, mix and serve.

Note
Don't make a smooth paste, the chutney should have a slightly coarse texture.
You can also add about 2 tablespoons of fresh coconut and also a teaspoon of jaggery while grinding the chutney.