Recently I started experimenting varieties of recipes with Sorakkai / Bottle gourd. Usually I make sorakkai sambar or sorakkai dosa at home. This time I wanted to try lauki paratha and lauki curry for rice. I learnt this easy and yummy Sorakkai verkadalai poriyal / bottle gourd poriyal with peanuts from my neighbor. Bottle gourd with peanut combo tastes so good with rice. You can make this poriyal in a kadai as bottle gourd cooks quickly. No need to use pressure cooker.

For variations, you can use grated coconut instead of roasted peanuts powder. Also you can use green chilli or sambar powder as per your taste. Friends, do try this easy and tasty sorakkai poriyal. You will love it.

Sorakkai kootu

Sorakkai dosai

Sorakkai sweet kootu and paal kootu

Sorakkai poriyal recipe / Bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry for rice

Cuisine: Tamil nadu

Category: side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml

Bottle gourd / Sorakkai – 1 (finely chopped)
Big onion – 1 (-do-)
Green chilli or Sambar powder – 2 (slit) / 1 tsp
Turmeric powder – 1/2 tsp
Roasted peanuts – 1/4 cup
Salt & water – as needed
Grated coconut – 2 tbsp
Coriander leaves – to garnish

To temper

Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Chana dal – 2 tsp
Curry leaves – few
Hing / Asafetida – 1/4 tsp

HOW TO MAKE BOTTLE GOURD CURRY / SORAKKAI PORIYAL

Wash and peel the skin of bottle gourd. Chop finely.
Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
Add onion, green chilli, hing and saute till transparent. Add chopped bottle gourd.
Add required salt, turmeric powder and mix well. Cover cook till it becomes soft.
Roast peanuts and powder it. Add peanut powder , grated coconut once bottle gourd is cooked well.
Mix well and garnish with coriander leaves. Serve with rice.

METHOD – STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd. Cut vertically and remove the sponge / soft part. Chop into small pieces and set aside. Roast peanuts till its skin crackle. Grind to a coarse powder.

Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion, green chilli and saute till transparent.

Add the chopped bottle gourd pieces and saute for few minutes. Add turmeric powder, sambar powder and salt. You can add green chilli instead of sambar powder.

Mix well and add 1/4 cup of water. Cover cook till it becomes soft but looks firm in shape.
Lastly add the roasted peanut powder, grated coconut and mix well. Serve with plain rice, sambar and vatha kuzhambu rice. Enjoy !