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sorekayi palya | sorekai thove | sorekai dal | lauki | bottle gourd recipes

sorekai  palya | sorekai thove | lauki dal

Sorekayi | lauki / opo / bottle gourd recipe. Sorekayi palya / sorekai palya and sorekayi dal recipe.
We have many recipes using this bottle gourd / sorekayi such as sorekai payasa, sorekai majjige huli, sorekayi dose, and also sorekayi tirulina dose.
Try these easy and healthy sorekayi recipes and share your comments. These are vegan and gluten free dishes as well.
Sorekayi dal or thove goes well with rice, rotis and rotti. Sorekai palya can be a best side dish for rasam rice, sambar rice, and rotis .
Have a look at these tasty recipes,try and enjoy!

Ingredients for making sorekai  palya:

  • 1 big sorekayi / lauki / opo / bottle gourd
  • Wash and cut the sorekayi. no need to peel the skin if it is tender
  • Keep half – for palya and half for dal
  • Cut and remove the center potion and keep it aside (you can make dose with this tiruLu )
  • cut into small pieces using a mandoline slicer or knife as shown here in the video

To make palya:

  • around 2 cups of cut sorekayi
  • 2 tsp cooking oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp chana dal/kadale bele
  • 1 tsp uddina bele / urad dal
  • 2 to 3 green chilies slit
  • few curry leaves
  • finely chopped coriander leaves
  • 2 to 3 tbsp grated fresh / frozen coconut
  • 1/2 tsp salt or salt to taste
  • pinch of turmeric powder

Ingredients for sorekayi tovve / dal:

  • we need to cut the sorekayi into little big pieces as shown here in the VIDEO
  • That is – 2 cups of cut sorekayi
  • little less than 1/2 cup togari bele / toor dal
  • 1/4 tsp turmeric powder
  • around 3 cups of water

To grind:

  • 1/2 cup fresh coconut
  • 1/2 tsp jeera / cumin seeds
  • 3 to 4 green chilies
  • 1 inch ginger
  • few curry leaves
  • 1.5 tsp salt or salt to taste

For seasoning:

  • 2 tsp oil
  • pinch of hing
  • 1/2 tsp mustard seeds
  • 1/2 tsp mustard seeds

Method for making sorekai  palya:

To make palya:

  1. Heat the oil in a pan on medium heat. Once hot add mustard seeds.
  2. After it pops, add dals, fry until it turns golden brown.
  3. cut sorekayi, salt and little (1 to 2 tbsp ) water and mix it.
  4. Heat the oil in a pan on medium heat. Once hot add mustard seeds.
  5. cover it and cook for 2 to 4 minutes on medium low heat
  6. after 2 to 3 minutes- sorekayi is cooked well. water is evaporated, add chopped coriander leaves and grated coconut. mix it and turn off the heat

Preparing thove / dal:

  1. Wash the toor dal 2 to 3 times, add 1.5 cups of water, turmeric powder and oil
  2. Pressure cook this along with cut sorekayi on medium high heat. Turn off the heat after 2 whistles.
  3. Grind coconut, jeera and green chiles to a fine paste. add little water to grind
  4. Once the cooker is cooled completely, transfer the cooked dal and sorej=kayi to a pan.
  5. Add ground masala, curry leaves, salt and jaggery. also add enough water. let it boil on medium low heat
  6. Crush the ginger
  7. Once the dal starts to boil, add crushed ginger, mix it. let it boil for 6 to 7 minutes

NOTE: I have used around 2.5 cups of water.

  1. After 7 minutes – add chopped coriander leaves. mix it well and turn off the heat

For seasoning:

  1. Heat the oil in a ladle on medium heat.
  2. Once hot add add hing and mustard seeds
  3. after it pops add jeera. fry for few seconds. then turn off the heat . add the seasoning to the tovve.
  4. Sorekayi / opo / lauki / bottle gourd palya, and tovve or dal is ready to serve with hot ric