Sorekai sambar recipe | Sorekayi bolu koddel | Bottle gourd sambar | Lauki sambar
By Latha on March 26th, 2018
Sorekai sambar or bottle gourd sambar recipe explained with step by step pictures. Sorekai sambar or bol koddel is a very easy and tasty sambar recipe. Sorekai bol koddel or bolu huli is prepared using bottle gourd and toor dal. This is a no coconut sambar recipe.
This sorekai bol koddel or bottle gourd sambar is a very simple recipe prepared across the Karavali region of Karnataka. Bol or bolu translates to simple and koddel translates to sambar in tulu language. Tulu is a local language spoken in Karavali region of Karnataka. Sorekai bol koddel aka sorekai bolu huli is prepared without coconut. It is a quick sambar recipe as no roasting and no grinding. So when you are in short of time, do prepare this.
Sorekai or bottle gourd is very good for health. It has been regarded as one of the healthiest vegetables. Bottle gourd cools your body, helps in weight loss, cures stomach problems and urinary infections. It keeps the heart healthy and relieves the stress.
If you are looking for more recipes using sorekai or bottle gourd then do check my sorekai palya or bottle gourd stirfry recipe. Ypu can prepare many more recipes using bottle gourd and I will try to share them soon.
Sorekai bol koddel or bolu huli or bolu kodlu can be used as an accomapaniment with rice. The asafoetida, coriander leaves, mustard and cumin seeds tempering gives good flavor and taste to this sambar. You can also prepare bol koddel or bolu huli from other vegetables like brinjal, ladies finger, sambar cucumber, beans and tindora.
If you are looking for more Mangalore style gravy recipes then do check our southe (cucumber) sambar , udupi style rasam, menthe huli or fenugreek seeds sambar, shunti thambuli and mangalore style majjige huli recipes. Or if you are looking for more Karnataka style gravy recipes then do check our gravies section.
Preparation time: 10 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 medium sized sorekai or bottle gourd
- 1/4 cup toor dal
- 1 - 2 green chili
- 2 tsp jaggery
- 1 gooseberry sized tamarind
- 1 tsp rasam powder or sambar powder
- 1 tbsp finely chopped coriander leaves
- Salt as per your taste
Ingredients for tempering:
- 1 red chili
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 4 - 5 curry leaves
- 2 tsp oil
- 1/4 tsp asafoetida
Instructions for making sorekai sambar or bottle gourd sambar
- Peel, rinse and chop the bottle gourd into small pieces. If the seeds are hard discrad them.
- Take toor dal in a cooker and rinse it. Add in required water, a big pinch of turmeric powder and few drops of oil. And cook until soft.
- Now to the same cooker add in chopped bottle gourd, salt and required water. Close the lid and cook until soft.
- Once the pressure subsidies, open the lid, add in jaggery. Also adjust the salt level if required.
- Add in tamarind juice and keep it for boiling.
- Add in slit green chilli and rasam powder (or sambar powder). And adjust the consistency by adding required water.
- Add in chopped coriander leaves.
- Switch off the stove, when it comes to rolling boil.
- In a small skillet prepare tempering using oil, red chili, mustard seeds, cumin seeds, asafoetida and curry leaves. Add this to the sambar. Serve it with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!