SORAKKAI THOGAYAL | STARTUP COOKING
Bottle Gourd Thogayal for Rice – an easy and quick side dish usually serve with hot steamed rice for South Indian lunch.
Bottle gourd is a vegetable that is not liked by many due to its bland taste and texture. The best way to make use of this kind of vegetable is make them into a chutney or thogayal. The thogayal tastes really delicious and they are nutritious too.
Just make sure the bottle gourd has a smooth skin and pale green in colour and free from any cuts or spots and also it should be firm to hand and the flesh should not feel soft when pressed. Bottle gourd is considered to be a super coolant hence we avoid it during winters or monsoon season.
Bottle gourd has been used traditionally to help with many health conditions like fever, cough, pain and asthma. It has been used since ancient times for its benefits. It is also considered a good source of vitamin B, C and other nutrients. It is known for its shape, a bottle, dumbbell or oval shape.
COLLECTION OF THOGAYAL RECIPES
Also, it has multiple health benefits, some of which are, being rice in dietary fibre (both soluble and insoluble), it helps in preventing constipation, flatulence and even piles. It is also easy to digest. It promotes weight loss.
Bottle Gourd Thogayal tastes heavenly delicious when served with hot steamed rice along with a tsp of sesame oil / ghee. It goes well with dosa and chapathi also. This recipe is very easy to prepare in less than 20 minutes.
For this thogayal, I have used grated coconut. So, don’t refrigerate and finish it right away. Follow my step by step photo recipe to prepare Sorakkai Thogayal. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
more thogayal recipes
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- paruppu thogayal
- gongura pachadi
- mullangi thogayal
- ellu thogayal
- kovakkai thogayal
- peerkangai thol thogayal
- karuveppilai thogayal
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RECIPE FOR SORAKKAI THOGAYAL
Coarse : Breakfast / Lunch
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 15 min
Total Time : 25 min
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- Spinach biryani
- Cauliflower biryani
- pressure cooker chicken biryani
INGREDIENTS
- 1 tbsp oil
- 1 tsp bengal gram dal
- 1 tsp urad dal
- 1/4 tsp cumin seeds
- 6 green chillies
- 6 garlic
- 1 spring curry leaves
- 7 shallots – sliced
- 1 big tomato – chopped
- 1 bottle gourd
- 1 inch tamarind
- 1/4 tsp turmeric powder
- 1/4 tsp hing
- salt – to taste
- 1/4 cup grated coconut
- 2 spring coriander leaves
FOR SEASONING
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1 tsp urad dal
- 1 spring curry leaves
- 2 red chilli
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PROCEDURE
- heat oil in a pan and add bengal gram dal, urad dal, cumin seeds, green chillies and garlic
- roast everything on a low flame till the lentils are golden and make sure the green chillies are well roasted and blistered
- next, add curry leaves and allow them to turn crisp, then followed by, add roughly sliced shallots and saute for few minutes till they turn transparent
- then add chopped tomato and bottle gourd together, mix well and cover with lid and cook in low medium flame for about 10 minutes or till the bottle gourd is soft and mushy
- now add turmeric powder, salt and tamarind together, mix well and cook for 1 minute
- finally, add grated coconut and coriander leaves, cook for a minute and do not cook for long after adding coriander leaves and then switch off the flame
- cool down the mixture completely and then transfer into mixer jar and grind to a smooth paste without adding water
- remove the thogayal to a bowl and set aside
- heat a tsp of oil in the pan and temper with mustard seeds, urad dal, curry leaves and red chillies, roast for a few seconds and add the tempering into the thogayal and mix well
- serve with hot steamed rice with a tsp of ghee
- Enjoy!
NOTES
- adjust spice level according to your taste
- ensure the bottle gourd has a smooth skin and pale green in colour and free from any cuts or spots
- it should be firm to hand and the flesh should not feel soft when pressed
Indian Snack Recipes, Spinach Recipes, Biryani Recipes, Ragi Recipes, Paneer Recipes, Chicken Recipes, Ladoo Recipes, Kuzhambu Recipes
SORAKKAI THOGAYAL WITH STEP BY
STEP PHOTO RECIPE
take 1 firm bottle gourd
peel the skin and discard it
scoop out the seeds and discard
cut into finely chopped pieces and set aside
heat a tbsp of oil in the pan and add bengal gram dal, urad dal, cumin seeds, garlic and green chilli
roast for few minutes until the dal turns brown
add curry leaves and allowed to turn crisp
now add thinly sliced shallots
saute for few minutes till they turn transparent
add chopped tomato and bottle gourd
mix well
cover with lid and cook on low medium flame for 10 minutes
make sure the bottle gourd is soft and mushy
add turmeric powder, salt and tamarind
cover with lid and cook again for another 2-3 minutes
add grated coconut and coriander leaves
mix well and cook for 30 seconds and then switch off the flame
cool down the mixture completely
transfer the mixture into the mixer jar
grind to a smooth paste without adding water and transfer into a bowl
heat a tsp of oil in the pan and temper with mustard seeds, urad dal, red chillies and curry leaves
add the tempered ingredients into the thogayal and mix well
serve with hot steamed rice
