Sorakkai Poriyal | Bottle Gourd Curry
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.
Servings: 4 people
Calories per Serving: 80kcal
Equipment
- Fry Pan
- Blender
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 2 cups Finely Chopped Bottle Gourd/Sorakkai
- 1 Large Onion Finely Chopped
- 2 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Urad Dal
- Large Pinch of Asafoetida
- 1/4 cup Roasted Peanuts
- 3-4 Garlic Cloves
- 1 tsp Sambar Powder recipe in notes below
- 1/4 tsp 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.