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.
Prep Time20mins
Cook Time20mins
Total Time40mins
Course: Side Dishes
Cuisine: Tamilnadu Recipes
Keyword: Side Dishes for Rice
Servings: 4people
Calories per Serving: 80kcal
Author: Ramya
Equipment
Fry Pan
Blender
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Ingredients
2cupsFinely Chopped Bottle Gourd/Sorakkai
1Large Onion Finely Chopped
2tspOil
1/2tspMustard Seeds
1/2tspCumin Seeds
1tspUrad Dal
Large Pinch of Asafoetida
1/4cupRoasted Peanuts
3-4Garlic Cloves
1tspSambar Powderrecipe in notes below
1/4tspTurmeric 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.
Serve hot as a side dish with hot rice and sambar/rasam or roti.