Sorakaya pulusu is an Andhra-style tamarind stew prepared with bottle gourd, onions, tamarind, spices & herbs. This is also called anapakaya pulusu and is sometimes made in many Telugu-speaking homes. Sorakaya means "bottle gourd" while pulpoo refers to a traditional curry-like dish that comes from the Telugu language spoken throughout India's southern state of Andhra Pradesh (where sorakaya originates). It was traditionally served at festive meals during weddings or anniversaries but has now become more popular for everyday cooking - especially on weekends due to its easy preparation time! The recipe usually includes mudda pappu (plain tuvar dal) and is served with rice, ghee.
Sorakaya Pulusu is a South Indian recipe, popular in Andhra Pradesh. The main ingredient of this recipe is Sorakaya Pulusu (Bottlegourd), cooked in sweet and spicy tamarind sauce. So this dish has a combination of sweet, spicy, and tangy flavors. It is generally served with rice.
1. Peel the bottle gourd and wash it and cut it into big pieces.
2. In a pan, dry roast the fenugreek seeds, cumin seeds, and coriander seeds and keep them aside.
3. Also dry roast the onion pieces and blend all the roasted ingredients in a blender.
4. In another pan, heat oil and add mustard seeds, cumin seeds, green chili, and curry leaves. When they start spluttering, add chopped onions, ginger, and garlic paste, and cook for 2 mins.
5. Now add the bottle gourd pieces and fry them for 2 mins and then add turmeric powder and the above-blended paste. Mix well and fry for another 3 mins.
6. Then add chili powder, salt, tamarind juice, and water to it; mix well and cook, until it boils. Now add jaggery and boil it for another 5 mins.
7. Now sorakaya pulusu is ready to serve. Serve hot with rice.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.