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sorakkai verkadalai masala, sorakaya peanut curry recipe

January 30, 2018 by Suguna Vinodh 23 Comments

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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.
Bottle Gourd Recipes

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.
sorakkai-verkadalai-masala-sorakaya-peanut-curry-7

Peel the bottle-gourd and remove the seeds from the middle. Dice the bottle-gourd and set aside.
sorakkai-verkadalai-masala-sorakaya-peanut-curry-5

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.
sorakkai-verkadalai-masala-sorakaya-peanut-curry-3

Add in the turmeric powder, red chilli powder and coriander powder. Add in the diced bottle-gourd.
sorakkai-verkadalai-masala-sorakaya-peanut-curry-4

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


★★★★★

4.9 from 10 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 30 mins
  • Yield: 4 servings 1x
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Description

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


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.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Radhika says

    July 5, 2021 at 12:10 pm

    Love this recipe.. thank you for sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 5, 2021 at 8:40 pm

      Thank you!

      Reply
  2. Swaminathan & Swathika says

    May 19, 2021 at 2:26 pm

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

    Reply
    • Suguna Vinodh says

      May 20, 2021 at 8:36 pm

      Thank you so much.

      Reply
  3. KIRTHIKA says

    October 12, 2020 at 9:59 am

    Hi, can I try this one with ashgourd

    Reply
    • Suguna Vinodh says

      October 12, 2020 at 1:21 pm

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

      Reply
  4. Sona says

    July 24, 2020 at 6:16 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 24, 2020 at 2:01 pm

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

      Reply
  5. Asma says

    August 20, 2019 at 5:24 pm

    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 says

    January 14, 2019 at 6:37 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 16, 2019 at 12:16 pm

      Thank you!

      Reply
  7. Gomathi says

    May 8, 2018 at 12:43 am

    Loved cooking this !

    ★★★★★

    Reply
  8. Sonia says

    April 13, 2018 at 7:03 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 15, 2018 at 9:28 pm

      Thanks Sonia. Hope they liked it!

      Reply
  9. SASIKALA says

    March 29, 2018 at 4:08 pm

    SUPER
    PREPARATION

    ★★★★★

    Reply
  10. Vishnupriya says

    March 5, 2018 at 1:48 pm

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

    ★★★★

    Reply
    • Suguna Vinodh says

      March 6, 2018 at 10:41 pm

      Thank you!

      Reply
  11. Sultana says

    February 16, 2018 at 4:59 pm

    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 says

      February 18, 2018 at 5:49 pm

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

      Reply
  12. Dhanush says

    January 30, 2018 at 11:24 pm

    I tried your all recipes.excellent.Continue madam.

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 31, 2018 at 3:30 pm

      Thank you!

      Reply
  13. Raji Manglesh says

    January 30, 2018 at 6:29 pm

    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
    • Suguna Vinodh says

      January 30, 2018 at 10:19 pm

      Thank you!

      Reply

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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