Sorakaya Pulusu: How to make Sorakaya pulusu recipe2017-07-17
- Cuisine: Andra Recipes, South Indian Recipes
- Course: Curry Recipes, Veg Recipes
- Skill Level: 30 minutes Recipes, Quick and easy recipes
- Add to favorites
- Servings : 2
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 30m
Bottle gourd tamarind curry | Sorakaya pulusu recipe:
Sorakaya pulusu recipe can be called as Andhra bottle gourd stew recipe or bottle gourd in tamarind sauce/gravy or Poked Bottle Gourd In Tangy Gravy. This is also called as anapakaya pulusu during festive season in Andhra Pradesh. The main ingredient of this recipe is bottle gourd which is known as lauki. It has always been regarded as one of the healthiest veggies as it contains so much water and minerals which keeps your body hydrated and a rich source of vitamin C,K and calcium.
This dish contains coconut powder, red chilly powder and jaggery that is why people may call it as bottle gourd in tamarind gravy. Jaggery had its religious significance to Hindus. Tamarind paste enhances its taste so we may rightly call it as bottle gourd stew in tamarind gravy or bottle gourd in sweet and spicy tamarind.
Bottle Gourd Curry serves as a side dish with plain tuvar dal, rice, papad, roti and it goes well with almost anything. It takes around 30 minutes to cook and requires moderate level of cooking skills. This is a traditional recipe which is very nutritious and rich in flavours. Many will use Tamarind to rejuvenate and revamp your skin and hair.
Bottle Gourd in tamarind sauce also provides a plethora of other health benefits like weight loss, protection against cancer and improved digestive health. Packed with assorted vitamins, such as Vitamin C, antioxidants, including carotene and minerals, magnesium and potassium. This mushy fruit is also a storehouse of nutrients. People of South India love to eat this dish as it is not only delicious in taste and aroma but full of nutrients. The other related recipes of bottle gourd are sorakaya pachadi, sorakaya curry, sorakkai kootu, sorakaya pappu, bottle gourd curry etc.
- Medium size Bottle Gourd - 1 no.
- Water as needed
- Jaggery - 1/4 Cup
- Sugar - 1/2 Tbsp
- Turmeric Powder - 1 Pinch
- Chopped Tomatoes - 1/2 Cup
- Chopped Green chili - 1/2 Tbsp
- Tamarind paste - 1/2 Tbsp
- Cumin Seeds - 1/2 Tbsp
- Oil - 2 Tbsp
- Red Chili Powder - 1/2 Tbsp
- Mustard Seeds - 1/2 Tbsp
- Coconut Powder - 1/2 Tbsp
- Salt as per taste
Take the bottle gourd peel of the skin and chop them into small pieces of required size and take a cup of that pieces .
Add the chopped bottle gourd to a bowl and also add 1/2 cup of finely chopped tomatoes and 1/2 tbsp of green chili.
Add some tamarind piece to this and also add 3 to 4 glasses of water to it in order to make them boil.
Put this bowl in a pressure cooker for 5 to 10 minutes and made them to boil .
Take a pan and pour oil then add 1/2 tbsp of cumin and mustard seeds to the oil and made them fry.
Now, add those boiled pieces and jaggery to it and mix well until the jaggery dissolves and also add some pinch of turmeric powder.
After that add salt as needed to the curry and mix well.
Add 1/2 tbsp of sugar to the gravy for the taste purpose and made them to dissolve.
Add spoon full of dry coconut powder to the pulusu and mix well to enrich the taste.
Before put off the stove add 1/2 tbsp of red chili powder and mix well and take in a bowl. Now the Sorakaya Pulusu is ready to serve.
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