Sorakkai Kadayal Recipe | Sorakkai Kadaiyal For Rice | Bottle Gourd Chutney For Rice

Sorakkai kadayal | Sorakkai masiyal | Bottle gourd chutney is an easy, one pot recipe for rice. It tastes good with idli, dosa and chapathi as well. It can be prepared directly in a pressure cooker. I got this recipe from Kavitha’s samayalarai Youtube channel. I made small changes in the ingredients and recipe as per my liking. It came out so well.

Nowadays I am making this sorakkai kadayal recipe at least once in a week. Addition of ginger is the highlight of this recipe. So don’t skip it. Ok, lets see how to make Sorakkai kadayal recipe for rice, idli, dosa and chapathi with step by step pictures.

 

Sorakkai kadayal recipe

Sorakkai kadaiyal recipe | Bottle gourd sabzi for rice

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Coconut oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Crushed coriander seeds – 1/2 tsp Cumin seeds – 1/4 tsp Bottle gourd - 1 Big onion – 1 or small onion - 15 Tomato - 1 Tamarind - small piece Ginger - 1 inch piece Garlic cloves - 5 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Red chilli - 1 Curry leaves - few Hing - 1/4 tsp Coriander leaves - to garnish

HOW TO MAKE SORAKKAI KADAYAL

1. Wash and peel the skin of bottle gourd. Remove the centre portion. Chop roughly into cubes.
2. In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania, urad dal, cumin seeds. Saute onion, garlic cloves, ginger pieces.
3. Add tomato and saute till mushy. Add bottle gourd pieces, sambar powder, turmeric powder, salt and water. 
4. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside.
5. Mash the cooked mixture well. Add the reserved water. Boil for few minutes.
6. Heat oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadaiyal.
7. Lastly garnish with finely chopped coriander leaves. Serve with rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Bottle gourd. Remove the centre spongy part. Discard it. Chop roughly into cubes. Wash and chop onion, garlic, ginger, tomato. In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania seeds, cumin seeds. Saute onion, garlic cloves, ginger pieces. Add tomato and saute till mushy. Add bottle gourd cubes, sambar powder, turmeric powder, salt and water. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside. Mash everything well till it becomes a coarse paste. Add the reserved water and boil for few minutes till its thick. Switch off the flame and garnish with coriander leaves. Heat coconut oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadayal. Mix well and serve with rice adding ghee. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. Here I have tempered twice. You can skip adding mustard seeds and use curshed dhania and cumin seeds in the first step. Do not skip ginger as it gives a nice flavor.

Try this easy, yummy Sorakkai kadayal recipe for rice. You can have it with idli, dosa and chapathi as well.