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. 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.

Serve with rice or chapati.

4.8 from 6 reviews

sorakkai verkadalai masala, sorakaya peanut curry recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

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

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the peanut powder

• ½ cup peanuts
• 6 cloves garlic

Other ingredients

• 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

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 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.

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