Sorekai Bolu Kodhel

(Plain Curry of Bottle Gourd from Mangalore with Rasam/Sambar Powder and Garlic Tadka)

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Prep Time: 5-10 mins
Cooking Time: 20 mins
Serves: 4-5

5 cups Bottle Gourd, peeled and diced into 1 inch cubes)
1- 1½ tbsp Rasam/Sambar Powder (Adjust acc to taste)
½ - 1 tbsp Jaggery (Adjust acc to taste)
1 big marble sized Tamarind
1-2 Green Chillies, slit (Optional, adjust acc to taste)
1 tbsp Coriander Leaves, finely chopped
Salt to taste

For Tempering:
½ tbsp Ghee + 1 tsp Oil
1 tsp Mustard Seeds
1 Dry Red Chilli, broken
A big Pinch of Hing/Asafoetida
Few Curry Leaves
½ bulb of Garlic Cloves, peeled and sliced


Cook bottle gourd cubes with jaggery, salt to taste and tamarind in a pan with enough water (approx 5-7 cups of water) for about 5-10 minutes till they are half cooked.
Mix in Rasam/Sambar powder and slit green chillies. Adjust the seasonings and water as per your taste and cook on a medium to low flame for another 10 minutes till the water is reduced to 2/3rd and flavours are blended well.
For tadka, heat ghee and oil in a pan and add sliced garlic. Sauté till garlic turns golden yellow and add mustard seeds, broken red chilli, curry leaves and hing.
When mustard starts to pop and splutter transfer the tempering into the Kodhel and mix well.
Mix in chopped coriander leaves. Cover and let it sit for another 5-10 minutes for all the flavours blend well. Serve hot with steamed Rice and Papad and enjoy.

Slow cooking is the best method to make Bolu Kodhel.
Make sure that the water quantity is reduced to 2/3rd from original quantity. This way of cooking is known as ‘Battisuvudu’ in Kannada which is also used when making simple Rasams and Dals so that the flavours are blended well.
Other than Bottle Gourd, Okra is also cooked in a similar fashion with little bit of Toor Dal sans Garlic.