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sorakkai verkadalai masala, sorakaya peanut curry recipe

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


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



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


  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