In our household, the name sorakkai brings up a huge chorus oh “oh no” or sometimes even “yuck”, mostly by my younger daughter. In fact this Sorakkai gothsu recipe incorporates onions and tomatoes with bottle gourd to make it very tasty. Sometimes, they even forget that they are eating bottle gourd. However, the Sorakkai Gothsu recipe still is very simple and easy. It tastes great with almost any dish, like dosa, idly, plain rice or pongal. Check out my other gravy type dishes like Murungakai Gravy. Manathakkali keerai gravy and Aloo Palak

Sorakkai contains Vitamin C, Thiamin, Niacin (vitamin B-3), Pantothenic acid (vitamin B-5), Pyridoxine (vitamin B-6) and small amounts of Folates. This also contains minerals such as calcium, iron, zinc, potassium, sodium, manganese and magnesium

This consumed as a juice has a lot of health benefits. Bottle gourd juice is widely used for the weight loss.It helps reduce the inflammations in the liver and kidneys. Helps in easing the problem related to constipation. The water and fiber in the bottle gourd make the digestive system free and active. Bottle gourd helps to treat urinary tract infection. Fresh bottle gourd juice mixed with fresh lime juice is the best remedy for the urinary infections. It helps to cure diabetes. Ayurveda recommends cooked lauki or bottle gourd for better digestion. It is cooling, calming, diuretic and anti-bilious (reduces bile and stops indigestion). The B vitamins assist in increasing the body’s metabolic rate to better digest fats, proteins, sugar and carbohydrate. To check out the benefits of Lauki or bottle gourd, click here


Bottle gourds in general have a lot of water content in them (maybe that is why they are called 'bottle' gourds) and hence, they are very healthy. However, they are not very well liked among these young generations. This recipe will serve as a remedy to that, and also it is very easy and quick to make.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: South Indian
Keyword: Bottle Gourd, Kootu, lauki, sorakkai, without garlic
Yield: 5 People


  • 2 cups Sorakkai pealed and diced Bottle Gourd in English and Lauki in Hindi
  • Tamarind Gooseberry sized
  • 1 tsp Jeera Cumin seeds in English
  • Curry leaves
  • 1 Onion Large, finely chopped
  • 1 Green chilli Slit into two
  • 1/2 inch Ginger
  • 1 Tomato Large, finely chopped
  • 1 tbsp Sambhar powder
  • Coriander leaves For seasoning, finely chopped
  • Salt To taste


  • Pressure cook the sorakkai with a little water for 3 whistles.
  • Soak tamarind in 1 cup of hot water for ten minutes. Extract the juice and keep it aside.
  • Heat oil in a kadai.
  • Add jeera and curry leaves.
  • When the jeera splutters add chopped onions, slit green chilly and ginger. Saute till the onion turns translucent and the raw smell of the ginger goes.
  • Now, add the chopped tomatoes.
  • Add salt and sambhar powder. Mix it well and cook for 2 to 3 minutes in medium flame.
  • Add the cooked sorakkai pieces along with the water. Let it boil.
  • Now, add the tamarind juice and boil till the raw smell of tamarind goes. Check the consistency of the gravy.
  • Sorakkai gothsu is ready. Serve it as a side dish to Idly, dosa, chappathi or with steamed rice along with papad.


  1. If you find the gravy too watery after adding tamarind and letting it boil, make a rice flour slurry (1 tbsp rice flour+2 tbsps water) to the boiling mixture. This will help thicken the gravy. 
  2. To make the dish more healthier, add 2 tbsps of cooked moong dal to the gravy at the end. This also helps in thickening the gravy. 

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