Kofta Kuzhambu | Sorakkai Urundai Kuzhambu | Masterchefmom's Fusion Recipe | Gluten Free and Vegan

Hi Supermoms,

I had a busy last few days . Our walls needed a make over and that finally happened this week. 

Though, I did not physically paint or repair  anything, the work was tiring 😀. Getting creative in the kitchen truly cheered me . When I create a new dish and it tastes absolutely amazing, that gives me so much happiness and satisfaction . This Kofta Kuzhambu was one such dish - The North Indian Lauki Kofta Curry with a South Indian touch. 

I had actually planned to make a kofta curry- phulka for dinner. But as it is still very hot and humid here in Gurgaon, I hesitated to make the flatbreads. But the desire to cook koftas was so high that I thought of making it for lunch and serving it with rice. 

I ground a special masala for this kofta kuzhambu and also added fresh seasonal greens 

( purslane/paruppu keerai) along with the grated bottle gourd while making the koftas. 

Sorakkai/Lauki/Bottle Gourd is not a favourite vegetable at home. But this dish was so well received . It can be served as a side dish to idiappams/string hoppers or any flat bread too. You can also add vegetables of your choice and make the kofta . 

Kofta Kuzhambu | Sorakkai Urundai Kuzhambu :

Preparation time : 25 minutes

Cooking time : 45 minutes

Serves : 4-6

1 cup = 250 ml cup 

Special Vessels/Equipment : Mixer/food processor, kadai/small wok or wide pan for frying kofta and slotted spoon/ladle 

Ingredients :

For the Kofta :

1/2 medium size bottle gourd ( peeled and grated ) ( approximately 1 and 1/2 cups)

handful purslane or greens of your choice ( optional)

1 small onion ( finely chopped)

3/4 cup chickpea flour /besan

1/4 cup rice flour 

1 green chilli ( finely chopped)

1/4 teaspoon carom seeds/ajwain /omam

1/8 teaspoon turmeric powder

1/2 teaspoon coriander powder/dhaniya powder

1/4 teaspoon red chilli powder ( optional)

salt to taste 

oil to fry

To be roasted and ground :

2 onions ( chopped roughly)

2 large tomatoes ( chopped roughly ) 

3 garlic cloves 

1/2 " ginger ( peeled)

4-5 dry red chillies ( adjust according to heat of the chillies)

2 tablespoons pigeon peas /tuvar dal

1 teaspoon Bengal gram/channa dal

1 teaspoon husked and split black gram/ urad dal 

1 tablespoon coriander seeds

marble size tamarind OR 1 teaspoon tamarind paste 

1 teaspoon oil

To temper :

1 teaspoon oil 

1/2 teaspoon mustard seeds

3-4 curry leaves ( torn roughly)

pinch of asafoetida 

Method :

1. Squeeze the water out of the  grated bottle gourd and add it to a wide bowl.

2. To the bottle gourd, add all other ingredients given under ' for the kofta'.

3. Add oil for frying in a kadai and place it under low heat and continue to shape the kofta.

4. Mix all the ingredients and shape them into small balls.

Chef tip : If the dough is too watery, add more flour. 

5. When the oil is ready , gently drop the balls into the oil and fry till they turn brown uniformly on all sides. 

6. Fry them in batches and drain them in a kitchen towel.

7. Your koftas are ready. Set them aside. 

8. Heat a wide pan with oil and fry the dals, coriander seeds, dry red chillies till they turn fragrant .

9. Now add the ginger, garlic, onion and tomatoes.

10. Cook till the onions are transparent and tomatoes turn mushy.

11. Add the tamarind and switch off.

12. Once cool, grind them to a fine paste using 1/2 cup water.

13. Heat a wide pan or kadai and add the ground masala mixture and 1 cup water. 

14. Add salt and mix well.

15. Let the kuzhambu cook for 15 minutes on low flame. 

Note : The kuzhambu will thicken due to the dal. So add more water as required.

16. Once the kuzhambu starts to froth , switch off and add the kofta .

Your delicious Lauki/Sorakkai Kofta Kuzhambu is now ready. 

Happy Cooking !

With love,

Masterchefmom