Monday, January 21, 2013

Suraikai (Bottlegourd) Soup

Suraikai (Bottlegourd) is a watery vegetable. Mainly it’s used for kootu and porriyal. When I was watching a TV program I came to know it’s having lot of medical values. Form there I learnt this soup recipe, I made few changes to that. This won’t be a thick soup, my little once usually like soup but they loved this lot and asked for more.


Suraikai/ bottlegourd
400 gms
Onion chopped
½ cup
½ cup
2 pods
¼ tsp
Curry leaves
1 Tbsp
Green onion
¼ cup
Turmeric powder
A pinch
Cumin seeds
1 tsp
Pepper powder
1 Tbsp
½ inch
Bay leaves



  1. Peel the skin, remove the big seeds, chop the suraikai into cubes and boil them with 2 cups of water with a pinch of turmeric.
  2. Meanwhile, heat oil in pan adds cinnamon, clove, pepper, bay leaves and garlic one by one and sauté for a minute. Add onion and curry leaves fry until it turns light pink now add tomatoes and cook until it’s soft.
  3. Allow this to cool, and grind to fine paste after removing the bay leaves (don’t trash that we can add in soup). Once the suraikai is cooked drain the water keep it.
  4. Blend the suraikai to course paste with one cup of water, now add the ground paste to this allow it to boil once and drain all the water out of that and add this to our suraikai water.
  5. Add bay leaves, green onion, cumin powder, pepper powder and enough salt boil in a sauce pan. When it starts to boil add corn starch mixture ( in 3 Tbsp of water or milk mix corn starch) cook it for 2-4 minutes until the corn starch cooks.
  6. Serve it hot, if needed add some pepper.
If you need it a bit thick soup, add the tomato and onion mixture paste to the suraikai water directly. Instead of corn starch, add one tablespoon all purpose flour while frying tomatoes.

Sharing to: Nithu's kitchen


1 comment:

Nithu Bala said...

Very new and healthy. Thanks for linking to my event. Keep linking the entries.