Suraikai Kadayal

Suraikai Kadayal is a flavorful and nutritious dish made from fresh bottle gourd. To prepare, start by peeling and cubing the bottle gourd, and soaking dal for 15 to 30 minutes. Chop onions and tomatoes and slit green chilies. In a pressure cooker, combine the prepared vegetables, soaked dal, onion, tomato, garlic, green chili, sambar powder, turmeric, tamarind water, and salt, adding a cup of water. Cook for three whistles, then mash the mixture slightly. For the tempering, heat oil in a separate pan, add mustard seeds, urad dal, cumin, asafoetida, and curry leaves, frying until golden. Pour the seasoning over the mashed vegetable mix and stir well. The delicious Suraikai Kadayal is now ready to enjoy!

This vegetable mash also known as Kadaiyal is served with hot steamed rice. This can also be taken as side dish for steamed rice.

Other Kadayal Recipes

• 

  Pachai Payaru (Green Gram) Kadayal

  Difficulty: Easy

  Masiyal also known as Kadaiyal is a nutritious and easy-to-make one-pot dish. Packed with healthy ingredients, it can be served with hot rice, Chapati/Roti, or even with toasted bread.

  Cuisine: Indian, Tamil

Suraikai Kadayal

Suraikai Kadayal

Recipe by S Kamala

Course: KootuCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

This vegetable mash also known as Kadayal is served with hot steamed rice. This can also be taken as side dish for steamed rice.

Ingredients

• Suraikai (Bottle Gourd) – a small one

• Green Gram Dal (Payatham Paruppu) – 2 tablespoons

• Onion – 1

• Tomato – 1

• Garlic flake – 1

• Green Chilli – 1

• Sambar Powder – 1 teaspoon

• Turmeric Powder – 1/4 teaspoon

• Tamarind water – 1 tablespoon

• Salt – 1/2 teaspoon or as per taste

• For seasoning:

• Oil – 2 teaspoons

• Mustard – 1/2 teaspoon

• Urad Dal – 1 teaspoon

• Jeeragam (Cumin) – 1/2 teaspoon

• Asafoetida powder – 1/4 teaspoon

• Curry Leaves – few

Directions

• To prepare the bottle gourd curry, start by preparing the vegetable. Begin by removing the skin, inner white portion and seeds from the bottle gourd and cutting it into small cubes.
• Next, soak the dal in water for 15 to 30 minutes.
• Meanwhile, chop the onion and tomato into medium-sized pieces and slit the green chili.
• In a pressure cooker, combine the chopped vegetable, onion, tomato, garlic, green chili, and the soaked dal. Add the sambar powder, turmeric powder, tamarind water, and salt. Mix well and add a cup of water. Close the pressure cooker and cook it for 3 whistles.
• Once the pressure lowers down, open the cooker and mash the vegetable slightly.
• In a tadka pan, heat two teaspoons of oil. When it is hot, add the mustard seeds. When it pops up, add the urad dal, Jeeragam (Cumin), Asafoetida powder and curry leaves. Fry the seasoning until the dal turns golden brown.
• Pour this seasoning over the mashed vegetable and mix it well. Your bottle gourd curry is now ready to serve.

Recipe Video