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5 from 1 vote

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


  • 1 bottle gourd's pith chopped roughly
  • 10 dry red chilli medium spice
  • 2 tablespoon urad dal heaped
  • ½ teaspoon tamarind small gooesberry size
  • ¼ teaspoon asafoetida
  • ¼ teaspoon jaggery
  • 1 tablespoon oil
  • Salt as needed


  • 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.


  • 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.