Bottlegourd curry/Sorakkai kootu (Lauki and moong dal curry) – How to make sorakkai kootu recipe

Bottlegourd kootu is a delicious curry made with bottlegourd (lauki) and moong dal and cooked in a spicy coconut masala  and is best had with plain rice and ghee.  It is a very popular South Indian dish.  Bottlegourd or lauki is also used for making halwa or kheer, which also tastes great.  This curry is not only delicious but also nutritious and very simple to make.  You can also use chana dal or toor dal instead of moong dal.  In that case, just ensure that the dals are cooked and mashed well before making this curry.  Now for the recipe..

Prep Time : 15  mins

Cook Time : 15 mins

Servings : 4 persons

South Indian cuisine


Bottlegourd or lauki – 4 cups (cut into small cubes)

Moong dal – 1/2 cup

Turmeric powder – 1/4 teaspoon

Sambar powder – 1/2 teaspoon

Salt to taste


Grated coconut – 1/2 cup

Cumin seeds or jeera -1 teaspoon

Green chillies – 2 nos.

Fried gram or chutney dal – 1 tablespoon


Oil – 1 tablespoon

Mustard seeds or rai – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Whole red chillies – 2

A pinch of asafetida or hing

Curry leaves – 10


Wash the moong dal thoroughly with water and keep the drained moong dal aside.

Peel the skin of bottlegourd  and chop them into small pieces.  Discard the seeds if any.   Take a small pressure cooker.  Add the chopped bottlegourd pieces, turmeric powder, salt and moong dal.

Add water till all the ingredients are well immersed.   Pressure cook for 3 whistles.  Let the pressure cool down.

Once cooled down,  open the lid and mix everything well.

Take a mixer grinder.  Add the grated coconut, gram dal, green chillies and cumin seeds.  Add little water and grind to make a smooth paste.  Keep it aside.

Add the ground paste to the cooked bottlegourd and moong dal and mix well.  Add sambar powder and cook on a low to medium flame.  Add salt and mix well.

Cook for 7-8 minutes on a medium flame till it starts simmering.  Then switch off the flame.

Take a tadka pan and add 1 tablespoon of oil.  Once the oil becomes hot, add mustard seeds, urad dal, hing, red chillies, curry leaves  and stir fry till the urad dal turns light brown in colour.  Add the seasoning to the curry and mix well.

Tasty and healthy sorakkai kootu is ready to be served.  Serve it with plain rice and ghee and enjoy..


You can also add cucumber, white pumpkin or snakegourd, instead of bottlegourd for making this curry, using the same method.

Add red chilli powder for making it more spicy.

Adjust the consistency of the curry, as desired by you.




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