Monday, July 22, 2013

Suraikkai / Bottle Gourd Paruppu with Kuzhambu Vadam

Suraikkai / Bottle gourd / Lauki - 1 big or  2 small
Toor dal - 1/2 cup
Moong dal - 1/2 cup
Green chillies - 4, slit
Ginger - 1 tsp, chopped
Turmeric powder - 1/2 tsp
Salt - to taste

For tempering:
Oil - 2 tsp and enough for deep frying vadam
Kuzhambu vadam - 10 to 15
Mustard seeds - 1 tsp
Urad dal - 1 1/2 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp
Red chillies - 3
Curry leaves
Fresh coriander leaves for garnishing

  1. Peel the suraikkai and chop into cubes.
  2. Wash both toor and moong dal throughly.  
  3. Pressure cook the dal with enough water along with suraikkai, slit green chillies, chopped ginger and turmeric powder.  Cook for 4 to 5 whistles or for about 10 minutes.
  4. Once the pressure goes down, remove the lid and add salt.
  5. Heat oil in a small skillet and fry the vadam until dark brown.
  6. Add it to the dal and mix well.
  7. Take out some of the oil and keep 2 tsp oil for tempering.
  8. Add mustard seeds and let it splutter.
  9. Add urad dal, cumin seeds, broken red chillies and asafoetida.  Fry until golden brown.
  10. Remove from heat and add the curry leaves.  
  11. Add the tempering into the dal and mix thoroughly.
  12. Garnish with fresh coriander leaves.
  13. Serve with rice or roti.


  1. yummy …. authentic

  2. loved the healthy combination of ingredients in this recipe, it is really rich in protiens and fibre...will go well with rice :-)


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