Poriyal (Sorakkai Curry)

by Ishetta

Poriyal, this name would be alien to most of us,or to be precise non South Indians. At first it seemed like a tough recipe or a dish to prepare from the name, but while reading it through, it just not only relieved me but also developed my interest and liking towards it. Simply because of the different combination of spices from my regular cooking.

This in-fact turned out to be the simplest recipe with the least ingredients that I must have cooked till date : )

INGREDIENTS:-

Bottle Gourd (chopped) - 2 cups Onion - 3/4 cup thinly sliced Green Chillies - 3-4 slit Turmeric Powder - 1/4 tsp Chilli Powder - 1 tsp Sambar Powder - 1 tsp Coriander Powder -2 tsp Coconut Grated - 1/4 cup Roasted Sesame Seeds - 1 tbsp

Tamarind Water - 1 tbsp Salt as needed For the Tempering Oil - 1 tbsp Jeera/cumin seeds - 3/4 tsp Curry leaves – few

SERVINGS:-

This quantity will serve 4 ppl.

PREPRATION:-

• Peel the skin, discard the seeds and then chop the bottle gourd into cubes.
• Thinly slice onions lengthwise and slit green chillies.
• Pound grated coconut and sesame seeds using mortar or just grind for a second in a blender.

METHOD:-

• Heat oil, add jeera seeds, when it splutters, add onions, green chilies and curry leaves.
• Sauté until onions turn transparent. Then add chopped bottle gourd, turmeric powder, chilly powder, Sambar powder, coriander powder, salt needed and sauté for about 2-3 minutes.
• Now add around 1/4 cup of water, close the lid and let it cook on medium flame. Do not forget to stir in between to ensure even cooking (if needed you can sprinkle more water).
• At this stage, add grated coconut + sesame seeds mix and Tamarind water and saute for 2-3 minutes. Switch off the flame.

• Sorakkai curry or Poriyal  is ready. It is a fantastic side dish for Chapati  and rice.

Thanks guyzzz, do check out other posts of South Indian Cuisine, I am sure you will just love them. Amma’s Special Idly/Dosa Batter “Product Review, Kerala Curry and many more : )