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    Home » Recipes » From my MIL's Kitchen

    Sorakkai Poriyal | Bottle Gourd Curry

    Published: Sep 8, 2020 · Modified: Oct 26, 2020 by Ramya · Leave a Comment

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    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.

    Sorakkai Poriyal

    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.

    Bottle Gourd Poriyal

    My MIL makes Murungai Keerai poriyal similarly and it helps remove the slight bitterness in the Moringa leaves. For a not so flavorful vegetable like Sorakkai or Bottle Gourd, adding finely chopped onions and homemade Sambar powder, makes it tasty. And finally, the Bottle Gourd curry is finished with coarsely ground roasted peanuts and garlic. The aroma is simply out of the world and it tastes just so delicious with hot rice and Sambar or rasam. While bottle gourd or sorakaya can be made into a simple stir-fry, this slightly elaborate recipe is well worth the effort. It goes really well as a dry side dish for chapati or roti too.

    📖 Recipe

    Sorakkai Poriyal

    Sorakkai Poriyal | Bottle Gourd Curry

    Ramya
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Side Dishes
    Cuisine Tamilnadu Recipes
    Servings 4 people
    Calories 80 kcal

    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
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    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.
    • Serve hot as a side dish with hot rice and sambar/rasam or roti.

    Nutrition

    Nutrition Facts
    Sorakkai Poriyal | Bottle Gourd Curry
    Amount per Serving
    Calories
    80
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Side Dishes for Rice
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    Sorakkai Poriyal

    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.

    Bottle Gourd Curry

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    Note –
    • Adjust spices as per preference.
    • If you don’t have sambar powder, you can use red chilli powder + coriander powder.
    • To roast the peanuts, I set them in a microwave safe bowl at highest power in my microwave in bursts of 30 secs until crispy. It should take about 2mins.

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

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