Sorakkai Thogayal | Bottle Gourd Chutney for Rice | Startup Cooking

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. 

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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

• mint pepper thogayal
• paruppu thogayal
• gongura pachadi
• mullangi thogayal
• ellu thogayal
• kovakkai thogayal
• peerkangai thol thogayal
• karuveppilai thogayal

more chutney recipes

• Tomato garlic chutney

• Andhra style peanut chutney

• Tomato chutney

• Onion tomato peanut chutney

• Raw onion coconut chutney

• Coconut chutney

• Walnut Chutney

• Coriander chutney

• Pottukadalai chutney

• Kara Chutney

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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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