Red Chori Beans - Bottle Gourd Tangy Gravy ~ Red Chori Beans-Sorrakaya Pulusu

I came across this recipe named 'Bottle Gourd Red Chori Kaara Kuzhambu' which seems to be an authentic Tamilian one in Sangeethaskitchen. As far as I know Kara Kuzhambu means a spicy tangy gravy in other words the humble Sambar.


This made a very delightful accompaniment to rice. But since my husband is not fond of too much of fresh coconut, I would reduce the quantity the next time for his benefit :). I felt it tasted better the following day and I thoroughly enjoyed making this gravy. The Kuzhambu powder was also so aromatic that I made a fairly big batch for later use.


So enjoy this Sambar (I would still like to call this sambar !) as part of Day 6 of  BM 12.


Ingredients - 


Red Chori Beans / Adzuki Beans 1/2 cup
Bottle Gourd/Sorrakaya peeled, diced 1 1/2 cups
Onion chopped 1/2 cup
Tomato diced 1/2 cup
Turmeric 1/4 tsp
Cumin Powder 1/2 tsp
*Sambar Powder 1 Tbsp (or as needed)
Tamarind extract as needed 
Salt to taste
Fresh Coconut 1/4 cup
Poppy seeds 1 tsp
Seasoning (Oil 1 Tbsp, Fenugreek seeds a pinch, Urad Dal 1 tsp, Mustard seeds 1 tsp, Asafoetida 1/4 tsp, Curry leaves few)
Chopped coriander leaves (cilantro) for garnish (I forgot!)


* Note - The original recipe calls for "Kuzhambu Milagai Thool". I wanted the authentic taste and since I had absolutely no idea what this was, I googled and got a recipe for the same (Shall post the recipe separately) .


*Also the original recipe says in lieu of this powder, 1 tsp of red chilli powder and 2 tsp of coriander powder can also be used.

Method Of Preparation -


Make a paste of coconut and poppy seeds and set aside.


Pressure cook red chori beans with adequate water. While it is cooling down, heat a stockpot and add all the ingredients listed under 'Seasoning'.


After the mustard seeds pop, saute the onions until they change color. Add tomatoes and let them turn mushy.


Add the chopped bottle gourd and saute for a couple of minutes. Pour in the boiled red chori beans as well.


Add turmeric, cumin powder, sambar powder and mix well. 


Mix in the tamarind extract and let the mixture come to a boil. Add in adequate water for the bottle gourd to cook through. 


Now is the time to add the coconut paste. Cover and let the mixture simmer.


After the bottle gourd is tender and the oil floats on top, garnish with chopped coriander leaves and remove from heat.


Serve it with steaming hot rice and Fryums (Papads / Appadams) for a hearty meal!


Check out the other Blogging Marathoners doing BM# 12.

Sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.

Preparation Time - 40 min
Serves 5-6