Sorakkai / Bottle Gourd Poriyal with Peanuts

Sorakkai Poriyal with Peanut Shower

This recipe is again from my dad's native. Since they cultivated peanuts, they had peanuts whole year round. As I told you earlier in my agathi keerai poriyal recipe post, my dad grew up eating peanuts as morning snack, evening snack, before-bed snack and even mid-night snack.

For snack, we roast peanuts, boil peanuts, roast them in hot red fuming coals in the aduppu, burn them with other dry twigs or plants, or if nothing else.. just eat it raw !

And today, I am going to use powdered peanuts to sorakkai. Almost the same recipe as agathikeerai poriyal.. but with sorakkai.

For more poriyal varieties click here - Poriyals

Ingredients:

• Bottle gourd (sorakkai) - 500 grams
• Garlic - 5 cloves (pealed and crushed)
• Turmeric powder - 1/4 teaspoon
• Chilli powder - 1/2 teaspoon
• Coriander powder - 1/2 powder
• Salt - 1 teaspoon
• Peanut - 1/2 cup (roasted)
• Kuzhambu Vadagam - 1 teaspoon

Procedure:

• Take the cut the bottle gourd, add 1 cup of water, turmeric powder and salt and boil it till the vegetable is cooked.
• Transfer this to a strainer, drain the water and keep the vegetable aside.
• Coarsely powder the roasted peanuts in a mixer. 
• Add the crushed garlic in the same mixer and whip for few seconds so that the peanuts and the garlic are well mixed. Keep it ready.
• Heat some oil in a pan, add kuzhambu vadagam and temper. 
• Add the boiled sorakkai and give a stir.
• Add chilli powder and coriander powder and mix well.
• Let the moisture evaporate further for 5 minutes.
• Add the peanut powder infused with garlic flavour to this sorakkai. 
• Give the final stir and remove from fire.

Simple and tasty sorakkai poriyal is ready. Serve it with sambar or paruppu  kuzhambu or or rasam or curd rice.
Curd rice and sorakkai / bottle gourd poriyal is my daughter's favourite lunch box combo.

You can also temper this with regular mustard and curry leaves instead of kuzhambu vadagam.

Happy cooking !!