This is Traditional saaru recipe specifically served in karnataka temples. The recipe is very much inspired from the south indian temples particularly from north karnataka and hence the use of coconut in it.The freshly roasted spices ground together with the roasted coconut lend the unique flavors to this saaru.This curry is the south indian dish and its very well goes with steamed rice,idli,dosa or medu vada. I made this Lauki curry which is knows as Bottle gourd curry. You want to add more vegetables into the curry its up to you !

It is a unique sambar recipe known for no onion and no garlic usage with a freshly ground coconut masala.

Many people don’t t like to have Lauki or Lauki subzi. You definitely make this curry who dont like the Lauki. They will love this curry.

You can find the full recipe on YouTube.

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South Indian Style Lauki Curry [Temple Saaru]
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South Indian Style Lauki Curry [Temple Saaru]

Recipe by AtasteofflavoursCourse: RasamCuisine: South IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 1 Bottle gourd [Lauki]

  • Coriander seeds -1 tbsp

  • Cooking Oil-1 tbsp

  • Kashmiri dry chilli -2

  • Bedgi dry chilli -4

  • Cumin seeds – 1 tsp

  • Dry coconut – 1 cup

  • Fenugreek seeds- 1 tsp

  • Tamarind – 1 inch

  • Yellow daal – 1 cup

  • Cooking oil- 2 tbsp[for tadka/tempering ]

  • 2 dry chilies [for tempering]

  • Curry leaves[for tempering]

  • Mustard seeds- 1 tsp [for tempering]

  • Water – 3-4 cups

  • Salt – as per taste

  • Jaggery – 1 tsp

Homemade sambar masala preparation:

  • Add 1 tbsp oil in a kadai once the oil heat add coriander seeds, Kashmiri dry chilli, Bedgi dry chilli ,Cumin seeds, Dry coconut , fenugreek seeds.
  • roast on low flame until the spices turn golden brown.
  • cool completely, and transfer to the blender.
  • blend to smooth paste adding ½ cup water. keep aside.
  • Temple style sambar preparation:
  • Take 1 bottle gourd wash it properly and peel it.
  • Cut bottle gourd into medium pieces.
  • keep yellow daal and bottle gourd pieces to cook in pressure cooker.give a 3 whistle.
  • Heat oil in kadai add mustard seeds.once mustard seeds spluttered add dry chilies and curry leaves.
  • after that add grounded paste.
  • Add 2 cups of water.
  • Once saaru starts boiling add yellow daal mixture. Saute well. [Dont need to smash the daal]
  • Stir it well,Add cooked bottle gourd pieces.
  • Add salt as per taste.
  • Add Jaggery piece into the curry.
  • Bring it to the boil and thats it!
  • Curry is ready to serve on white steamed rice.