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sorakkai verkadalai masala, sorakaya peanut curry recipe

by | Jan 30, 2018 | 23 comments

sorakkai-verkadalai-masala-sorakaya-peanut-curry-10
Recipe for Sorakkai verkadalai masala. Bottle gourd curry with ground peanut powder. Perfect side dish for rice or chapati. Recipe with step by step pictures.

Here are other bottle gourd recipes from the site.
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Here is the video of how to make sorakkai verkadalai masala, sorakaya peanut curry recipe

This recipe for sorakkai verkadalai masala is from my maid . She cooks home style south Indian food and this is an everyday Tamil style recipe. The richness of the curry comes from roasted peanut powder. It adds a nice flavor and body to the bottle-gourd masala.

Here is how to do sorakkai verkadalai masala!
Dry roast peanuts and garlic on a low flame until the peanuts are well roasted and brown.
sorakkai-verkadalai-masala-sorakaya-peanut-curry-1

Remove from heat and set aside to cool. Grind the roasted peanuts and garlic to a coarse powder. No need to peel the skin of the peanuts. Just grind the peanuts to a powder. Pulse several times. Set aside.
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Peel the bottle-gourd and remove the seeds from the middle. Dice the bottle-gourd and set aside.
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Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and curry leaves. Add in a pinch of asafoetida. Let the mustard seeds crackle. Add in the chopped onions. Saute for a couple of minutes.
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Add in the tomatoes. Add in the salt and sliced green chillies. Saute till the tomatoes are cooked and dry.
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Add in the turmeric powder, red chilli powder and coriander powder. Add in the diced bottle-gourd.
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Add in half a cup of water and cover the pan and let the curry simmer for 10-12 minutes.
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Once the curry is cooked and dry, add in the roasted peanut and garlic powder.
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Saute for a couple of minutes and remove the bottle-gourd masala from heat. Garnish with coriander leaves.
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Serve with rice or chapati.
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Print
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sorakkai-verkadalai-masala-sorakaya-peanut-curry-1-3

sorakkai verkadalai masala, sorakaya peanut curry recipe

Recipe for Sorakkai verkadalai masala. Bottlegourd curry with ground peanut powder. Perfect side dish for rice or chapati.

  • Total Time: 30 mins
  • Yield: 4 servings 1x

Ingredients

Scale

For the peanut powder

  • 1/2 cup peanuts
  • 6 cloves garlic

Other ingredients

  • 1 medium size bottle gourd
  • 2 tablespoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 dry red chillies
  • 2 sprig curry leaves
  • a pinch of asafoetida
  • 1 cup onions or Indian shallots, chopped
  • 2 ripe tomatoes, chopped
  • 1 teaspoon salt
  • 2 green chillies, sliced
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 2 teaspoon coriander powder
  • 2 sprigs coriander leaves, chopped

Instructions

  1. Dry roast peanuts and garlic on a low flame until the peanuts are well roasted and brown.
  2. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and curry leaves. Add in a pinch of asafoetida. Let the mustard seeds crackle. Add in the chopped onions. Saute for a couple of minutes.
  3. Add in the tomatoes. Add in the salt and sliced green chillies. Saute till the tomatoes are cooked and dry.
  4. Add in the turmeric powder, red chilli powder and coriander powder. Add in the diced bottle-gourd.
  5. Add in half a cup of water and cover the pan and let the curry simmer for 10-12 minutes.
  6. Once the curry is cooked and dry add in the roasted peanut and garlic powder.
  7. Saute for a couple of minutes and remove the bottle-gourd masala from heat. Garnish with coriander leaves.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

23 Comments

  1. Radhika

    Love this recipe.. thank you for sharing.






    Reply
  2. Swaminathan & Swathika

    My daughter and myself watch your Local Flavours in Tamil, Travel XP… almost everyday!

    Reply
  3. KIRTHIKA

    Hi, can I try this one with ashgourd

    Reply
    • Suguna Vinodh

      never tried with Ash Gourd but I think it will work. Go ahead.

      Reply
  4. Sona

    Made this today, it came out really well. Thank you!






    Reply
    • Suguna Vinodh

      Thank you so much. Glad you liked the sorakaya recipe.

      Reply
  5. Asma

    Must say thanks for such an easy and enjoyable recipe with a vegetable that was usually used by me in dal or koftas. Great recipe Kavitha and Suguna ji.






    Reply
  6. Aarati Saisswaroop

    Extremely tasty recipe…Everybody enjoyed it’s taste including my 3 year old Son…






    Reply
  7. Gomathi

    Loved cooking this !






    Reply
  8. Sonia

    Cooked this for my parents today…Yum! Thank you for sharing your Knowledge!






    Reply
  9. SASIKALA

    SUPER
    PREPARATION






    Reply
  10. Vishnupriya

    Hi kannamma, please do give the credits to kavitha… Have made the recipe couple of times now. It tasted good.






    Reply
  11. Sultana

    My husband introduced me your site. One day I was so bored of cooking. In ingredients I just typed basmati rice and I tried egg biryani which was amazing. Then instead of usual preparation, I tried sorakkai verkadalai recipe. No words to appreciate. Simply delicious.






    Reply
    • Suguna Vinodh

      Thank you so much! Glad you liked it. Happy Cooking!

      Reply
  12. Dhanush

    I tried your all recipes.excellent.Continue madam.






    Reply
  13. Raji Manglesh

    Good one da. Try to include recipes with substitutes for grains/lentils ..to suit a Keto diet. For diabetics. I love your recipes. Especially Nacha’s poondu kozhambu. Stay blessed

    Reply

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