Recipe for Sorakkai verkadalai masala. Bottlegourd curry with ground peanut powder. Perfect side dish for rice or chapati. Recipe with step by step pictures.
This recipe for sorakkai verkadalai masala is from my maid Kavitha. She cooks home style south Indian food and this is an everyday Tamil style recipe. Like the vadivel joke “Vaai vasapadi varaikum poguthu”, she keeps me occupied the entire time she is at my place with her non-stop ramblings. The everyday talks ranges from saravanan-meenakshi show in vijay TV, the water problem at her home to Aadhar trouble with Modi. She takes care of the household work. She helps with the cooking when I am sick or travelling. This is one of her signature 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.
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.
Peel the bottle-gourd and remove the seeds from the middle. Dice the bottle-gourd and set aside.
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.
Add in the tomatoes. Add in the salt and sliced green chillies. Saute till the tomatoes are cooked and dry.
Add in the turmeric powder, red chilli powder and coriander powder. Add in the diced bottle-gourd.
Add in a cup of water and cover the pan and let the curry simmer for 10-12 minutes.
Once the curry is cooked and dry, add in the roasted peanut and garlic powder.
Saute for a couple of minutes and remove the bottle-gourd masala from heat. Garnish with coriander leaves.
- ½ cup peanuts
- 6 cloves garlic
- 1 medium size bottlegourd
- 2 tablespoon peanut oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 2 dry red chillies
- 2 sprig curry leaves
- a pinch of asafoetida
- 1 medium sized onion, chopped
- 2 ripe tomatoes, chopped
- 1 teaspoon salt
- 2 green chillies, sliced
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 2 sprigs coriander leaves, chopped
- Dry roast peanuts and garlic on a low flame until the peanuts are well roasted and brown.
- 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.
- Add in the tomatoes. Add in the salt and sliced green chillies. Saute till the tomatoes are cooked and dry.
- Add in the turmeric powder, red chilli powder and coriander powder. Add in the diced bottle-gourd.
- Add in a cup of water and cover the pan and let the curry simmer for 10-12 minutes.
- Once the curry is cooked and dry add in the roasted peanut and garlic powder.
- Saute for a couple of minutes and remove the bottle-gourd masala from heat. Garnish with coriander leaves.
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.
Extremely tasty recipe…Everybody enjoyed it’s taste including my 3 year old Son…
Thank you!
Loved cooking this !
Cooked this for my parents today…Yum! Thank you for sharing your Knowledge!
Thanks Sonia. Hope they liked it!
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PREPARATION
Hi kannamma, please do give the credits to kavitha… Have made the recipe couple of times now. It tasted good.
Thank you!
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.
Thank you so much! Glad you liked it. Happy Cooking!
I tried your all recipes.excellent.Continue madam.
Thank you!
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
Thank you!