Recipe for Sorakkaai Thogayal | Bottle Gourd Chutney For Rice – An easy and quick side dish usually served with rice for South Indian Lunch or Dinner.
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 gourd is to make them into a chutney. The chutney tastes really delicious and they are nutritious too.
I prefer using long green chillies for making this thogayal / chutney. The chillies are not very spicy. If using small chillies, adjust the chillies according to your taste.
Here are the things you can buy online for making this recipe Pre-Seasoned Cast Iron Skillet, 10-Inch https://amzn.to/3Z2lH4G Serrated Knife Set https://amzn.to/3HN9M3D Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Here is the video of how to make Sorakkaai Thogayal | Bottle Gourd Chutney For Rice | Spicy Bottle Gourd Pachadi Made With Green Chillies
Main Ingredients
1 tablespoon gingelly oil 1 teaspoon chana dal 1 teaspoon urad dal 1/4 teaspoon cumin seeds 6 green chillies 6 cloves garlic 2 sprigs of curry leaves 1/4 cup onions, sliced 2 tomatoes, diced 2 cups bottle gourd, diced 1/4 inch piece tamarind 3/4 teaspoon salt 1/4 teaspoon turmeric powder 1/4 teaspoon asafoetida 1/4 cup fresh shredded coconut 3 sprigs of coriander leaves
For Tempering Thogayal
1 tablespoon gingelly oil 1/2 teaspoon split urad dal 1/2 teaspoon mustard seeds 1 sprig of curry leaves 2 dried red chillies
Take a heavy-bottomed pan and add chana dal, urad dal, cumin seeds, green chillies, garlic, and curry leaves. Roast everything on a low flame till the lentils are golden. Make sure that the green chillies are well-roasted and blistered. Roasted chillies taste really good in the thogayal. Once all the ingredients are roasted and golden, remove and set aside on a plate to cool. Leave the remaining oil in the pan. To the pan, add the onions, tomatoes and the bottle gourd. I like to use peeled and diced bottle gourd. Add a small piece of tamarind, salt, turmeric powder and asafoetida. Mix well. Cover the pan with a lid and cook on a low flame for about 10 minutes till the bottle gourd is soft and mushy. At this stage add the coconut and the coriander leaves. Cook for a minute. Do not cook for long after adding coriander leaves. Take a heavy-duty mixie jar and add the roasted lentil chilli mixture. Grind to a smooth paste. Add little water while grinding. Once the mixture is ground to a smooth paste, add the cooked veggie mixture to the same jar and grind again. Grind to a coarse texture. Do not grind to a fine paste. Finally, add little jaggery and pulse once in the mixie. The texture of the chutney should be coarse. Remove the chutney to a bowl and set aside. Take a small kadai and add little oil. Once the oil is hot, add the split urad dal and the mustard seeds. Let the mustard seeds crackle. Add the curry leaves and the dried red chillies. Roast for a few seconds. Add the tempering to the chutney and mix well. Serve with rice and a little ghee. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Main Ingredients
1 tablespoon gingelly oil 1 teaspoon chana dal 1 teaspoon urad dal 1/4 teaspoon cumin seeds 6 green chillies 6 cloves garlic 2 sprigs of curry leaves 1/4 cup onions, sliced 2 tomatoes, diced 2 cups bottle gourd, diced 1/4 inch piece tamarind 3/4 teaspoon salt 1/4 teaspoon turmeric powder 1/4 teaspoon asafoetida 1/4 cup fresh shredded coconut 3 sprigs of coriander leaves
For Tempering Thogayal
1 tablespoon gingelly oil 1/2 teaspoon split urad dal 1/2 teaspoon mustard seeds 1 sprig of curry leaves 2 dried red chillies
Take a heavy-bottomed pan and add chana dal, urad dal, cumin seeds, green chillies, garlic, and curry leaves. Roast everything on a low flame till the lentils are golden. Make sure that the green chillies are well-roasted and blistered. Roasted chillies taste really good in the thogayal. Once all the ingredients are roasted and golden, remove and set aside on a plate to cool. Leave the remaining oil in the pan. To the pan, add the onions, tomatoes and the bottle gourd. I like to use peeled and diced bottle gourd. Add a small piece of tamarind, salt, turmeric powder and asafoetida. Mix well. Cover the pan with a lid and cook on a low flame for about 10 minutes till the bottle gourd is soft and mushy. At this stage add the coconut and the coriander leaves. Cook for a minute. Do not cook for long after adding coriander leaves. Take a heavy-duty mixie jar and add the roasted lentil chilli mixture. Grind to a smooth paste. Add little water while grinding. Once the mixture is ground to a smooth paste, add the cooked veggie mixture to the same jar and grind again. Grind to a coarse texture. Do not grind to a fine paste. Finally, add little jaggery and pulse once in the mixie. The texture of the chutney should be coarse. Remove the chutney to a bowl and set aside. Take a small kadai and add little oil. Once the oil is hot, add the split urad dal and the mustard seeds. Let the mustard seeds crackle. Add the curry leaves and the dried red chillies. Roast for a few seconds. Add the tempering to the chutney and mix well. Serve with rice and a little ghee. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/sorakkai-thogayal/
A simple stuffed paratha recipe made with a filling of grated hard-boiled eggs, herbs, and spices. Perfect for breakfast or as an after-school snack.
The paratha dough and hard-boiled eggs can be made ahead for making this recipe. This recipe makes about 4 parathas and is perfect for breakfast or as an after-school snack. These parathas are super filling and perfect for a hunger fix.
Here are the things you can buy online for making this recipe Hard Anodised Roti Tava https://amzn.to/3IWN7SR Slicer and Grater https://amzn.to/3ZNaEfI Pizza Seasoning https://amzn.to/3J34ilY
Here is a video of how to make Boiled Egg Paratha Recipe| Stuffed Paratha Recipe Made With Boiled Eggs And Spices
For the filling
3 boiled eggs, grated 1/4 teaspoon salt 1/4 teaspoon red chilli flakes 1/2 teaspoon pizza seasoning 1/4 teaspoon black pepper powder 1 green chilli, minced 2 tablespoons coriander leaves, finely chopped
For the dough
1 cup atta – whole wheat flour 1/4 teaspoon salt 1 teaspoon vegetable oil (divided) 1/2 cup water (approx) to knead the dough Ghee / Oil to grease the paratha
Take all the ingredients listed under filling and add them to a bowl. Gently mix everything with a spatula. Set aside.
Make the dough – Mix the flour, salt, oil, and water. Add the water little by little and form a soft dough. Knead the dough for a couple of minutes. Sprinkle little oil on top of the dough and rest the dough for 15-20 minutes. Cover the dough with a lid while resting.
Take a golf ball size of dough and slightly flatten the dough on a well-floured surface. Take about 1/4 cup of filling and place it in the middle of the flattened dough.
Stretch the dough and pick up the edges of the dough and pinch on top. Keep doing it until the filling area is covered and closed. Watch the video for more clarity.
Repeat with the remaining dough mixture. Let the dough balls rest for at least 5 minutes before proceeding.
Dust the dough ball generously in flour. Roll gently to a 4-5 inch circle.
Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil/ghee on top of the paratha and cook for a minute. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the paratha on both sides. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
