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Sorakkai Peanut Curry | Bottlegourd Verkadalai Poondu Masala | Bottlegourd Recipe for New Moms and Diabetic People

Sorakkai Peanut Masala is an easy to make lunch side dish recipe which goes well with Sambar, Rasam and even for chapathi. Bottlegourd is good for pregnant and lactating women because it has high water content and also rich in fibre. It helps to keep the pregnant women and the new moms well hydrated. Consuming sorakkai and garlic will increase the production of milk in feeding women. Apart from this it has many other health benefits to know them click Sorakkai dosai recipe in the same website. Here in this recipe diced bottlegourd are showered with roasted peanut garlic powder and also crushed garlic and spices are added to increase the flavour and to make it more nutritious and healthier. This is my Mom's recipe which she learned from my Grandmother. Try this and give your family the richness of the curry.

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Sorakkai Verkadalai Poondu Masala

Ingredients needed to make Sorakkai Verkadalai Masala

Bottlegourd / Sorakkai - 1 no.
Chopped Onions - 1 cup
Chopped tomatoes - 1/2 cup
A handful of peeled and crushed Garlic Cloves 
Green Chillies - 2 nos 
Split urad dal - 1 tsp.
Mustard seeds - 1 tsp.
Turmeric powder - 1/ 2 tsp.
Red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
A pinch of hing
A sprig of curry leaves
A handful of chopped coriander leaves
Oil as required
Salt as required

Click here to view South Indian Diabetic Diet Recipes

To grind
1/2 cup peanuts
6 cloves garlic
1 red chilly

Method for making Bottlegourd Peanut Masala

1. Dry roast the peanuts and remove the outer skin. Dry roast the garlic and red chillies and grind them along with the roasted peanuts to a coarse powder. Keep aside.

2. Peel the outer skin of the bottlegourd and then remove the seeds and cut them into fine pieces.

3. Heat oil in a kadai, splutter the mustard seeds, add the urad dal and curry leaves. Add in a pinch of asafoetida.

4. Add the chopped onions, crushed garlic cloves and slit green chillies and saute well.

5. Next add the tomatoes and saute till it becomes mushy.

6. Now add the masala powders and blend everything together. At this stage add the chopped sorakkai and saute well.

7. Add half cup of water and cover the pan and cook in a low medium flame for 10 minutes.

8. Once the sorakkai are soft and fully cooked add in the roasted peanut, red chilly and garlic powder.

9. Saute for 5 minutes and remove flame. Garnish with coriander leaves and serve it with white rice, sambar and rasam.

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