Bottle Gourd Sabzi | Sorakkai Poriyal | 2 ways of Lauki Recipe | with step by step photos and video. A perfect side dish for rice or chapati. Bottle gourd made with ground peanut powder in one recipe and ground roasted gram powder in another recipe.
An everyday Tamil style recipe. The richness of the curry comes from roasted peanut powder. It adds a nice flavour and body to the bottle-gourd masala.
Lauki also known as bottle gourd or opo squash is used in Indian cuisine in various ways. Lauki is also called as dudhi (marathi and Gujarati), ghiya (hindi) and sorakaya in regional languages. These can be easily paired with some chapatis or parathas or even rice varieties also.
Health Benefits of Bottle Gourd:
- Bottle Gourd is alkaline in nature, so helps in the treatment of acidity.
- An excellent vegetable to maintain heart health as it is rich in fibre, low in calories and filled with all other essential nutrients promote heart health and also controls the blood pressure.
- A low-calorie fibre and hence can be eaten often by those trying to lose weight.
How to make Bottle Gourd Sabzi or Sorakkai Poriyal using ground powders?
Bottle Gourd Sabzi | Sorakkai Poriyal | 2 ways of Poriyal Recipe | with step by step photos and video. Easy to do poriyal recipes of two different varieties.
- In one method we are using roasted peanut powder
- In another method we use roasted gram powder.
We make it a little on the spicy side as lauki or bottle gourd is pretty bland on its own. Addition of grated coconut and the ground powders add a nice texture and smell to these curries.
If you like lauki/bottlegourd then do try this recipe. Since bottlegourd/lauki has many health benefits, its good to include it in your meals.
In addition, I would like to highlight our micro-green recipes, mushroom recipes and stir fry recipes. Hope you would like them.
Bottle Gourd Sabzi | Sorakkai Poriyal
Course: Sides, MasalaCuisine: IndianDifficulty: easy
3
servings
10
minutes
10
minutes
20
minutes
Bottle Gourd Sabzi | Sorakkai Poriyal | 2 ways of Lauki Recipe | with step by step photos and video. A perfect side dish for rice or chapati.
Recipe Video
Ingredients
- Recipe Using Roasted Peanut Powder
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1 tbsp Oil
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1/4 tsp Urad Dal
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1/4 tsp Mustard Seeds
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1/4 tsp Cumin Seeds
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2 tbsp Onion Finely Chopped
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1/4 tsp Turmeric Powder
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1 tsp Chilli Powder
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A Garlic Crushed
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11/2 cup Bottle Gourd (Cube cut)
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1 to 11/2 cup Water or as required
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Salt as Required
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2 tbsp Grated Coconut
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2 tbsp Roasted Peanuts Powdered
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Fresh Curry Leaves
- Recipe Using Roasted Gram Powder
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1 tbsp Oil
-
1/4 tsp Urad Dal
-
1/4 tsp Mustard Seeds
-
1/4 tsp Cumin Seeds
-
2 tbsp Onion Finely Chopped
-
A Garlic Crushed
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2 to 3 Green Chilies
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1 cup Bottle Gourd (Cube cut)
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11/2 tbsp Grated Coconut
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2 tbsp Roasted Gram (Pottukadalai) Powdered
-
Fresh Curry Leaves
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1 cup Water
-
Salt as Required
Directions
- Recipe Using Roasted Peanut Powder
- Firstly, heat 1 tbsp oil. Add 1/4 tsp urad dal and 1/4 tsp mustard seeds. Allow to splutter.
- Now add 1/4 tsp cumin seeds, a garlic crushed and 2 tbsp onion finely chopped.
- Saute over a low flame for 5 sec.
- Then add 11/2 cup bottle gourd chopped in the shape of medium sized cubes.
- Mix it well. Then add 1/4 tsp Turmeric Powder, 1 tsp Chilli Powder and some fresh curry leaves.
- Coat them well in the masala.
- Add 1 1/2 cup water to cook the vegetable & salt required for the masala.
- Mix & allow it to boil. Now cover & cook for 8 minutes over a medium flame.
- The veggies are cooked. Now add 2 tbsp roasted peanut powder and 2 tbsp grated coconut.
- Mix them well with the veggies & check for saltness.
- Cook until the water is completely absorbed and oil is separated. Now switch off the flame.
- Bottle gourd masala using roasted peanuts is ready.
- Recipe Using Roasted Gram Powder
- Firstly, heat 1 tbsp oil. Add 1/4 tsp urad dal and 1/4 tsp mustard seeds. Allow to splutter.
- Now add 1/4 tsp cumin seeds, a garlic crushed and 2 tbsp onion finely chopped.
- Saute over a low flame for 5 sec.
- Then add 1 cup bottle gourd chopped in the shape of medium sized cubes and Mix well.
- Add 1 cup water to cook the vegetables & salt required for the masala.
- Mix & allow it to boil. Now cover & cook for 8 minutes over a medium flame.
- The veggies are cooked. Now add 2 to 3 green chilies finely chopped, 2 tbsp roasted gram (pottukadalai) powder and 11/2 tbsp grated coconut.
- Mix them well with the veggies & check for saltness.
- Cook until the water is completely absorbed.
- Bottle gourd masala using roasted gram powder is ready to be served.
- For making Peanut and Gram Powder
- In a small mixie jar add the 15 to 20 roasted peanuts without or with skin and grind to a fine powder. If you do not have roasted peanuts, the dry roast peanuts over a low flame until the peanuts are well roasted and brown. (Phentermine) Remove from heat and set aside to cool. Grind the roasted peanuts to a coarse powder. No need to peel the skin of the peanuts. Just grind the peanuts to a powder. Pulse several times.
- Similarly, use roasted gram (pottukadalai) that you get from store. Add to a small mixie jar and powder it.
Notes
- You can use peanuts with skin or not.
