Bottle gourd curry recipe | Sorakkai poriyal | Bottle gourd recipes
Bottleful gourd vine curry recipe – One of the easiest feeding bottle gourd recipes from Amerind cuisine. Lagenaria siceraria is notable equally lauki in hindi, sorakaya in telugu, sorakkai in tamil. It is often used in Indian homes to make a variety of dishes like chutney, fret, curry, pachadi, kootu and stir fry. This feeding bottle calabash recipe is easy and quick to ready, nearly convenient even for working folks.
I often make quick vegetable stir fry Beaver State dry curry recipes to go in the luncheon box and even for dinner party. This is one of the delicious and sapid dish which we love with roti or with Rice-rasam or Timothy Miles Bindon Rice-sambar.
Bottle gourd is alkaline in nature and is a very good source of full of life nutrients. It promotes digestion as it is high in fibre. Bottleful gourd is a low calorie veggie and hence can be eaten frequently steady by those trying to mislay slant.
Bottle calabash is a very bland tasting vegetable American Samoa it consists of terminated 90% moisture in it. It tastes flavourless even after cooking so I wont this Vepudu karam or spice up powder which brings an unparalleled aroma to any dish.
Preparation for bottleful gourd recipe
1. Wash gourd low-level running water. Peel the skin and chop shot to bite sized pieces.
2. If you wish to make the spice pulverize then these are the ingredients. You can besides skip making this and use peanut podi or even idli podi. You can entirely cut the podi but the taste is very good with this spiciness powder.
3. Dry roast chana dal, urad dal and bolshie chilies until the decaliter turns favourable. Then ADD cumin, Sesamum indicum seeds and sec coconut. Toss until the seeds begin to spit out. Cool and make a fine powder with 1 to 2 garlic cloves. Use as requisite in the recipe. Store the remaining powder and use in any veg stir fry recipe.
How to clear calabash dress
4. Heat anoint in a wide grave bottomed Pan. Add dals, cumin, mustard. When they begin to crackle add curry leaves and chili pepper. Minor cashbox the dals turn golden.
5. Add the gourd, sprinkle salt and turmeric.
6. Fry on a metier to high flame for 3 to 5 mins, keep stirring to prevent ablaze. Falsify covered until tender.
7. When the veggie is lyonnaise add the coco.
8. Add the zest powder operating room vepudu karam. Nipper till IT blends substantially with the vegetable vindicatory for a narrow or two.
Serve bottle gourd dress with rice and rasam or sambhar
More Bottle gourd vine recipes,
Sorakaya curry
Sorakaya pachadi
Lauki paratha
Sorakaya pappu
Sorakkai kootu
Sorakaya perugu pachadi
Related Recipes
Recipe circuit board
- 2 cups Lagenaria siceraria about 300 grams shredded
- 1 to 2 sick chilies slit (optional)
- 1 sprig curry leaves
- ¼ tsp mustard
- ½ tsp cumin or jeera
- 1/8 tsp turmeric
- 1 tbsp Oil operating room as required
- 1 tsp chana dal or bengal gram or senaga pappu
- 1 tsp urad dal OR smooth-skinned black gram or minapa Pappu
- 1 to 2 tbsps vepudu karam from here or peanut podi or idli podi (bring up notes)
- 1 to 2 tbsps Coconut Grated new (optional)
- SALT to taste
-
Race feeding bottle gourd under functioning water. Peel the scramble and chop to bite sized pieces.
-
Pour oil to a wide heavy bottomed pan. Then add cumin, mustard, urad dal and chana dal.
-
Fry cashbox the dals turn golden.
-
And so ADD groom leaves and chili. Fry till the leaves turn crisp.
-
ADD the bottle gourd, sharp and Curcuma longa.
-
Fry on a average to high flame for 3 to 5 mins, keep stirring to void burning.
-
If the gourd is not tender Oregon little juicy, cover the pan out and fudge public treasury the gourd is ready-cooked fully. If information technology is tender sporty proceed to small fry without application till it is fully cooked.
-
Do not over cook to a mushy texture.
-
Add the vepudu karam and coconut. Stir well to mix.
-
Serve bottle calabash curry with rice and rasam or sambar. You posterior also process with chapati.
Notes on bottle gourd formula
If you do not induce vepudu karam, then utilization peanut podi operating theatre idli podi. If you have none of the above then make vepudu karam pursuing this.
Ironic roast 3 red chilies, 1 tbsp chana dal and urad dal until golden. Then add 1 tbsp sesame seeds, 1 tbsp preserved coconut and 1 tsp jeera. You can skip Sesamum indicum and coconut if you do not stimulate. Cool these and powderise with 1 to 2 Allium sativum cloves.
Use it as needed in the supra calabash recipe.
Alternative quantities provided in the formula card are for 1x only, original formula.
For best results follow my detailed in small stages photo instruction manual and tips above the recipe scorecard.
Nutrition Facts
Bottle gourd curry recipe | Sorakkai poriyal | Bottle gourd recipes
Amount Per Serving
Calories 90 Calories from Productive 45
% Daily Value*
Fat 5g 8%
Na 102mg 4%
K 204mg 6%
Carbohydrates 8g 3%
Fibre 2g 8%
Protein 1g 2%
Vitamin A 815IU 16%
Vitamin C 15.1mg 18%
Ca 45mg 5%
Iron 1.7mg 9%
* Percent Day-after-day Values are supported a 2000 calorie diet.
© Swasthi's Recipes
0 Response to "Bottle gourd curry recipe | Sorakkai poriyal | Bottle gourd recipes"
Post a Comment