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sorekayi chutney | lauki chutney | bottle gourd

sorekayi chutney | bottle gourd chutney | lauki chutney
Who doesn’t know the chutney? It is typically made by blending or grinding together a combination of fruits, vegetables, herbs, spices, and sometimes nuts or lentils. Chutneys can vary in flavor, ranging from sweet and tangy to spicy and savory, depending on the ingredients used. They serve as a delightful accompaniment to main dishes, snacks, and appetizers, adding depth and complexity to the overall dining experience. Whether enjoyed alongside traditional Indian dishes like dosa or samosas, or used as a dip for chips and crackers, chutneys are beloved for their burst of flavors and ability to enhance the taste of any meal.
Today we are making the chutney using the vegetable – sorekayi.We are making the chutney without onion and garlic, brahmins chutney. Vegan as well.

Bottle gourd, also known as lauki or calabash, offers a plethora of health benefits. It is rich in essential nutrients like vitamins, minerals, and fiber, making it a valuable addition to a balanced diet. This versatile vegetable aids in weight management, promotes hydration, supports digestion, and may even help lower blood pressure. Including bottle gourd in your meals can contribute to overall well-being and contribute to a healthy lifestyle.
We have many recipes using this bottle gourd / sorekayi such as sorekai payasasorekai majjige huli, sorekayi dose, and also sorekayi tirulina dose.
Try these easy and healthy sorekayi recipes and share your comments.


  • 1 small bottle gourd / sorekayi / lauki
  • 1 tbsp cooking oil
  • 1 tsp each – uddina bele / urad dal and chana dal/kadle bele
  • small marble size tamarind(wash and soak it in water
  • 1 tsp rock salt or salt to taste
  • 4 byadagi red chili
  • 4 guntur red chili ( red chilli quantity depends on your preference)
  • coriander leaves
  • 1/4 cup fresh coconut

For seasoning:

  • 1 tsp cooking oil
  • Pinch of hing
  • ¼ tsp mustard seeds
  • ½ tsp uddina bele/urad dal


  1. Prepare the sorekayi by washing, cutting off the edges, and grating it.
  2. Heat oil in a pan over medium-low heat. Once hot, add chilies and lentils (dals/bele) and fry until the lentils turn golden brown. Transfer only the lentils and chilies to a mixer jar, then return the pan to the stove.
  3. Add the grated sorekayi to the pan, mix well, cover, and let it cook until tender. Once cooked, turn off the heat and allow it to cool.
  4. In the mixer jar with the lentils and chilies, add coconut, salt, coriander leaves, and tamarind extract. Grind everything together without adding water initially. Then, gradually add a little water and grind to form a smooth paste. Transfer the chutney to a bowl.
  5. For seasoning, heat a teaspoon of oil in a ladle. Once hot, add asafoetida (hing) and mustard seeds. When the mustard seeds start popping, add urad dal (uddina bele). Once the dal turns golden brown, add broken pieces of red chili and curry leaves, and fry for a few seconds. Turn off the heat and add the seasoning to the chutney.
  6. Serve the chutney with rice, rotti, or dose.