Sorakkai Thogayal Recipe
Sorakkai thogayal with center soft portion, tender seeds. Bottle gourd pith can be used for making thogayal, don't waste it. You can also make this same recipe with the actual vegetable along with pith.
- 1 Bottle gourd's pith (sorakkai, chopped roughly)
- 10 Dry red chilli (medium spice)
- 2 tbsp Urad dal (heaped)
- ½ tsp Tamarind (small gooesberry size)
- ½ tsp Asafoetida
- ¼ tsp Jaggery
- 1 tbsp Oil
- Salt
- Remove the pith of the bottle gourd and chop it roughly.
- In a pan, heat oil. Roast red chilli, urad dal and asafoetida until urad dal turns deep red.
- Remove in a plate for cooling, leaving the oil in the pan itself.
- Add bottle gourd and sautee in the same oil. Sprinkle a pinch of salt for easy cooking.
- Once translucent, remove in plate. Cool down.
- First place roasted red chilli, urad dal, tamarind, asafoetida and salt in the blender. Powder it coarsely.
- Add the sauteed suraikai/ bottle gourd pith and grind, not really smooth but with some texture.
If you have not tried thogayal with sorakkai yet, this is a must try to make use of the vegetable the most.
Check out my Sorakkai kootu recipe and Sorakkai dosa in this website.
Sorakkai or bottle gourd is bought rarely at home, I don't know why I avoid buying. Given the situation, we don't get air flown veggies from India. So thought of buying sorakkai as it is available in groceries. My weekday trials for blog kind of flopped continuously for new post.
Thought of making thogayal with sorakkai that I bought. I made halwa with it but suddenly idea flashed to try the pith thogayal. Wasn't sure if the peels also could be used, so just used the pith (soft white portion we discard usually).
thogayal, just the basic way I make any thogayal. It's my trademark ingredient and procedure that I learnt from mom. Didn't want experiment with the other versions of using tomato, garlic and all those which we don't use normally.
Dry red chilli, urad dal, asafoetida, tamarind, jaggery and salt, is the main thing I use for any thogayal Along with it, I use the sauteed main ingredient. So here it is sorakkai pith.
Remove the pith of the bottle gourd and chop it roughly. You can make use of all the sorakkai or just the pith for the thogayal it's up to you.
2. Take the ingredients needed for making sorakkai thogayal ready.
5. Firstly place roasted red chilli, urad dal, tamarind, asafoetida and salt in the blender. Powder it coarsely.
6. Add the sauteed sorakkai/ bottle gourd pith and grind to thogayal, not really smooth but with some texture. Transfer to serving bowl.
You can mix this sorakkai thogayal with rice, drizzle generous sesame oil and enjoy. Goes well as a side to rasam rice, curd rice or sambar rice.
2 tablespoon Urad dal heaped
½ teaspoon Tamarind small gooesberry size
½ teaspoon Asafoetida
¼ teaspoon Jaggery
