Bottle Gourd Poriyal is a simple yet flavorful South Indian stir-fry that pairs well with rice and sambar or rasam. Adding a special masala powder enhances its taste, making it more aromatic and delicious. This recipe is a great way to include bottle gourd (sorakkai / lauki) in your diet, as it is light, hydrating, and packed with nutrients.
This Bottle Gourd Poriyal goes well with sambar rice, rasam rice, or curd rice.
Ingredients
For the Poriyal:
- Bottle gourd (sorakkai) – 1 medium-sized, peeled and chopped
- Onion – 1, finely chopped
- Green chilies – 1, slit
- Curry leaves – a few
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Turmeric powder – ¼ tsp
- Salt – as required
- Grated coconut – 2 tbsp (optional)
- Oil – 2 tsp
For the Masala Powder:
- Coriander seeds – 1 tsp
- Dry red chilies – 1
- Cumin seeds – ½ tsp
- Fried Gram - 1 tsp
Method:
- Dry roast coriander seeds, red chilies and cumin seeds until aromatic.
- Add fried gram and switch off the flame. Let it cool.
- Grind into a coarse powder and keep it aside.
- Heat oil in a pan, add mustard seeds, let them splutter.
- Add urad dal, chana dal, and sauté till golden brown.
- Add curry leaves, chopped onion, and green chilies. Sauté until onions turn translucent.
- Now, add chopped bottle gourd, turmeric powder, and salt. Mix well.
- Sprinkle little water, cover, and cook until the vegetable turns soft.
- Once the bottle gourd is cooked, add the prepared masala powder.
- Stir well and cook for a minute so that the flavors blend.
- Finally, add grated coconut (if using), mix, and switch off the flame.
Try this delicious Bottle Gourd Poriyal with Masala Powder, and let me know how you liked it! Would you like to see more variations of this dish? Let me know in the comments!
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