Sorakkai Chutney/Bottlegourd chutney

There was a big lone Sorakkai crammed into our already bursting fridge and it was sitting there in that jam-packed vegetable basket for 4 days now with no hope of getting out. I saw it every-day and made a mental note to do something with it the next day but never got around to it what with the formula menus at home (like Sambar & potato thokku, kuzhambu & cabbage kootu). The 5th day I was asked to make breakfast because everyone else was busy. I could decide what to do! Yipee! This doesn’t happen often. I decided to rescue the Sorakkai from its stuffy station and style it into a chutney. I love these vegetable chutnies/pachadis but my husband doesn’t. Heck, you can’t please all of them all the time. I was going to make the Sorakai pachadi come what may. I had memorized the Sorakaya pachadi recipe on Sailusfood the previous night and I was prepared. The Chutney was a gorgeous medley of flavours – hot, tangy and sweet and it was great with idli. I can imagine this chutney making a really nice pair with dosai, pongal or upma as well. As expected, my husband didn’t like it but that’s because he doesn’t like chutnies in general; nothing wrong with this one. Earlier, I’d get easily offended if somebody didn’t like what I’d made but not anymore. I am now mature enough to recognize biases and correct my ratings accordingly. Prep time: 10 minsCooking time: 20 minsServes: 4-5   Ingredients Sorakkai – 3 cups unpeeled, cubedWhole dry Red chillies – 4Green chillies – 3 chopped roughlyCoriander seeds/Whole Dhania – 1 tspFried gram/Pottukadalai – 1 tspChanna dal/Whole Kadalai paruppu – 2 tspGarlic – 5 large cloves peeledCoriander leaves – a handful choppedCurry leaves – picked from 1 stemTamarind – small marble sized pieceJaggery – 2 tspSalt to tasteOil – 2 tbsp Tempering Oil – 1 tbspMustard seeds – 1 tspCumin – 1 tspCurry leaves – picked from 1 stem Method 1.      Heat 1 tbsp of oil in a kadai and add all the ingredients other than sorakai and roast on low till a nice aroma emanates. Remove from fire and let cool. 2.      Heat the remaining 1 tablespoon of oil and add the cubed sorakkai/bottlegourd and cook on high for 2-3 minutes. Then cook covered on medium-low till the sorakkai is soft and knife easily slides through a sorakkai...
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