Soraikkai urundai kuzhambu/ Lauki kofta gravy

Soraikkai urundai can be used as a snack or as a side dish as well. Here we gonna prepare kofta and add it to gravy. This goes well with chapathi, appam, pulao, jeera rice etc.

Prepataion time: 30mins

Cook time: 30mins

Total Time: 1hr

Serve: 3-4

Cuisine: Indian

Type: Gravy, side dish

Author: Nivi Marshal 

Ingredients:

For kofta:

Bottle gourd/soraikkai - 1 small

Green Chilli - 2 medium (chopped)

Rice flour - 2 tbsp

Corn flour - 1 tbsp

Garam masala - ¼ tsp

Cumin powder - ½ tsp

Salt - as required

For gravy:

Tomato - 3 medium

Onion - 2 medium

Ginger garlic paste - ½ tsp

Cashew nuts - 10 nos

Curd - 2 tbsp (fresh sourless)

Green chilli - 2

Chilli powder - ½ tsp

Garam masala powder - ⅓ tsp

Coriander powder - ½ tsp

Turmeric powder - ¼ tsp

Cumin powder - ¼ tsp

Salt - as required

Coriander leaves- 2tbsp (finely chopped)

Lauki_Kofta_Gravy

How to prepare soraikkai urundai kuzhambu:

• Wash and peel the skin of bottle gourd, grate it and add ¼ tsp salt and rest it for 10mins, then squeeze it and remove the juice in a bowl and keep aside for later use.
• Add the remaining ingredients and mix them to dough consistency. Make them small balls and coat them with corn flour, refrigerate it for 20mins before frying. This will make sure kofta is not absorbing oil and not breaking.
• Add oil and deep fry in low flame till it becomes golden brown evenly.
• Roughly chop the vegetables and blend them to fine paste along the all ingredients.
• In a pan add oil or butter, add the blended paste and cook for 10mins in low flame. Add lauki juice along with water if required and boil if for 5mins. Finally add kofta balls along with chopped coriander leaves and gravy is ready to serve.