Simple, comforting Tamil style Sorakkai Poriyal recipe with step-wise pictures. Bottle Gourd Curry is an easy side dish for hot rice, sambar and rasam or chapati.
Today I am sharing a simple side dish mostly made as a part of South Indian lunch menu as an accompaniment to hot rice and sambar or rasam. Sorakkai Poriyal, a curry made with Bottle Gourd goes really well with rice or roti. It is one of the side dishes that I love when my mother-in-law makes it. I grew up hating Bottle Gourd so much that I would eat it only if it is dodged in recipes like this Lauki Kofta Curry. But it all changed once I got married. I adapted to the new environment and having my own kitchen, I explored ways in which I can use the vegetables that I don’t like as much. My mother-in-law makes Sorakkai Poriyal with the addition of coarsely ground roasted peanuts and garlic. And a small trick as this, elevates the dish so much you will turn a fan.
📖 Recipe
Sorakkai Poriyal | Bottle Gourd Curry
Equipment
- Fry Pan
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Finely Chopped Bottle Gourd/Sorakkai
- 1 Large Onion Finely Chopped
- 2 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Urad Dal
- Large Pinch of Asafoetida
- ¼ cup Roasted Peanuts
- 3-4 Garlic Cloves
- 1 teaspoon Sambar Powder recipe in notes below
- ¼ teaspoon Turmeric Powder
- Salt as needed
- Water as needed
- Fresh Curry Leaves
Instructions
- In a pan heat oil. Add mustard seeds, cumin seeds and urad dal. As the urad dal turns golden brown, add asafoetida and fresh curry leaves.
- Add finely chopped onions and finely chopped bottle gourd. Add turmeric powder and cook for about 3-4 mins on low flame.
- Add water enough to cover the vegetables and mix well. Cook it covered for 8-10 mins on low flame.
- When the water has completely evaporated and the bottle gourd is soft, add sambar powder and salt as needed.
- Cook for 3-4 mins until the raw smell is gone.
- Meanwhile, coarsely powder the roasted peanuts along with garlic cloves.
- Add it to the cooked bottle gourd. Mix well.
- Cook for 2 mins and remove from heat.
Nutrition
Detailed step-wise picture recipe of making Sorakkai Poriyal | Bottle Gourd Curry –
In a pan heat oil. Add mustard seeds, cumin seeds and urad dal. As the urad dal turns golden brown, add asafoetida and fresh curry leaves.
Add finely chopped onions and finely chopped bottle gourd. Add turmeric powder and cook for about 3-4 mins on low flame.
Add water enough to cover the vegetables and mix well. Cook it covered for 8-10 mins on low flame.
When the water has completely evaporated and the bottle gourd is soft, add sambar powder and salt as needed.
Cook for 3-4 mins until the raw smell is gone.
Meanwhile, coarsely powder the roasted peanuts along with garlic cloves.
Add it to the cooked bottle gourd. Mix well.
Cook for 2 mins and remove from heat.
Serve hot as a side dish with hot rice and sambar/rasam or roti.
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