Sorakkai Thogayal | Bottle Gourd Chutney For Rice

Sorakkai Thogayal (1)

Recipe for Sorakkaai Thogayal | Snifter Gourd Chutney For Rice – An easy and quick side dish usually served with rice for South Indian Lunch or Dinner.

Bottle gourd is a vegetable that is not liked by many due to its smooth taste and texture. The weightier way to make use of this kind of gourd is to make them into a chutney. The chutney tastes really succulent and they are nutritious too.

I prefer using long untried chillies for making this thogayal / chutney. The chillies are not very spicy. If using small chillies, retread the chillies equal to your taste.

Here are the things you can buy online for making this recipe
Pre-Seasoned Cast Iron Skillet, 10-Inch
Serrated Knife Set
Heavy Duty Indian Mixie

Here is the video of how to make Sorakkaai Thogayal | Snifter Gourd Chutney For Rice | Spicy Snifter Gourd Pachadi Made With Untried Chillies


Sorakkai Thogayal | Snifter Gourd Chutney For Rice

Recipe for Sorakkaai Thogayal | Snifter Gourd Chutney For Rice – An easy and quick side dish usually served with rice for South Indian Lunch or Dinner.

  • Total Time:
  • Yield: 4 servings


Main Ingredients

1 tablespoon gingelly oil
1 teaspoon chana dal
1 teaspoon urad dal
1/4 teaspoon cumin seeds
6 untried chillies
6 cloves garlic
2 sprigs of curry leaves
1/4 cup onions, sliced
2 tomatoes, diced
2 cups snifter gourd, diced
1/4 inch piece tamarind
3/4 teaspoon salt
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 cup fresh shredded coconut
3 sprigs of coriander leaves

For Tempering Thogayal

1 tablespoon gingelly oil
1/2 teaspoon split urad dal
1/2 teaspoon mustard seeds
1 sprig of curry leaves
2 zestless red chillies


Take a heavy-bottomed pan and add chana dal, urad dal, cumin seeds, untried chillies, garlic, and curry leaves. Roast everything on a low flame till the lentils are golden. Make sure that the untried chillies are well-roasted and blistered. Roasted chillies taste really good in the thogayal. Once all the ingredients are roasted and golden, remove and set whispered on a plate to cool. Leave the remaining oil in the pan.
To the pan, add the onions, tomatoes and the snifter gourd. I like to use peeled and diced snifter gourd. Add a small piece of tamarind, salt, turmeric powder and asafoetida. Mix well. Cover the pan with a lid and melt on a low flame for well-nigh 10 minutes till the snifter gourd is soft and mushy.
At this stage add the coconut and the coriander leaves. Melt for a minute. Do not melt for long without subtracting coriander leaves.
Take a heavy-duty mixie jar and add the roasted lentil chilli mixture. Grind to a smooth paste. Add little water while grinding. Once the mixture is ground to a smooth paste, add the cooked veggie mixture to the same jar and grind again. Grind to a woody texture. Do not grind to a fine paste. Finally, add little jaggery and pulse once in the mixie. The texture of the chutney should be coarse. Remove the chutney to a trencher and set aside.
Take a small kadai and add little oil. Once the oil is hot, add the split urad dal and the mustard seeds. Let the mustard seeds crackle. Add the curry leaves and the zestless red chillies. Roast for a few seconds. Add the tempering to the chutney and mix well.
Serve with rice and a little ghee. Enjoy!

  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 15m

Keywords: Sorakkai Thogayal