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Suraikai Kadayal

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

Suraikai Kadayal

Recipe rating: N/A
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

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