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suraikai-thuvaiyal
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Suraikai thuvaiyal recipe

Suraikai thuvaiyal with center soft portion, tender seeds. Bottle gourd pith can be used for making thogayal, don't waste it. 
Prep Time5 mins
Cook Time7 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4

Ingredients

  • 1 bottle gourd's pith chopped roughly
  • 10 dry red chilli medium spice
  • 2 tbsp urad dal heaped
  • 1/2 tsp tamarind small gooesberry size
  • 1/4 tsp asafoetida
  • 1/4 tsp jaggery
  • 1 tbsp oil
  • Salt as needed

Instructions

  • 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.

Notes

  • I had some bottle gourd pieces too, so added along.
  • You can make the same with chopped bottle gourd too.
  • For any thogayal, it is important to balance spice, tamarind/ tanginess and salt for perfect taste. So add more tamarind, more chilli. Adjust chilli according to spice level. I added more as I like spicy thogayal.