Follow me on Amara Recipes- Facebook

Tuesday, December 22, 2015

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


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 

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.

No comments:

Post a Comment