Sorakaya/Bottle Gourd Pulusu

Andhra Cuisine consists of a lot of sweet, spicy and tangy flavors. 

Mudda Pappu (Cooked Plain Toor Dal, mixed well just add salt) pulusu and ghee is one of the favorite combinations.

You eat them with white rice.

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves: 3-4

Ingredients:

List 1: 

Sorakaya /Bottle gourd : 2 cups pieces diced

Onion: 1 chopped 

Tomato: 1/2 chopped 

Drumstick/mulakkaya : 2 pieces 

Green chili : 1 slit

Turmeric: 1 tsp 

Water: 2 cups 

List 2: 

Jaggery/Bellam : 1.5 tsp 

Tamarind : Size of a small lemon

Red chili powder: 1/2 tsp 

Cumin coriander powder: 1 tbsp 

For Tempering/Talimpu:

Aavalu/mustard seeds: 1 tsp 

Jeera /cumin seeds: 1 tsp 

Urad dal/minappappu: 1 tsp 

Methi seeds : 2

Dry red chili: 1

Garlic clove : 1 chopped roughly 

Curry leaves: 1 sprig 

Asafoetida/inguva : 1/2 tsp 

Cilantro/coriander leaves : 1/4 cup chopped 

Method:

Soak tamarind in some water.

Take all ingredients listed under list 1 in a pan and turn the heat on, bring it to a boil.

Take tamarind extract, add it to the veggies, add the rest of list 2 ingredients and mix well. Bring it to a boil and let it boil for 4-5 minutes. Turn off the stove.

Take a small pan for tempering and add red chili, garlic and add seeds first, fry them till they splatter. Add curry leaves and asafoetida and fry for 20 seconds. Turn off the heat. Pour it over the pulusu.

Garnish with cilantro. 

Enjoy with White rice, pappu and neyyi.