Cuisine: Andhra Pradesh state of India
Ingredients:
Bottle gourd – ¼ kg
Tamarind – big lemon-sized
Onion (chopped into small pieces) – 2
Green chillies (slit) – 2
Tomato (chopped) - 1
Chilli powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Jaggery – 1 tablespoon
Salt – as required
Seasoning:
Coconut Oil – 1 tablespoon
Mustard seed – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Fenugreek seeds – ¼ teaspoon
Dry red chillies – 2
Curry leaves – 2 sprigs
Method:
Wash the bottle gourd and peel it. Then chop the bottle gourd into medium-sized cubes. Soak tamarind in water for 20 minutes. Heat oil in a clay pot or any other pot and add mustard seeds. After they start to splutter, add fenugreek seeds. Sauté for half a minute and add cumin seeds and dry red chillies. Then add curry leaves. Now add chopped onion and green chillies. Fry until the onion turns golden brown. Add chopped tomato and saute for 2 minutes. Then add chopped bottle gourd, salt, chilli powder, turmeric powder and jaggery. Squeeze the soaked tamarind and extract the juice. Add the tamarind extract to the pot. Check the consistency and add water if required. Cover the pot with a lid and cook until the bottle gourd pieces become soft. Serve after cooled along with rice and Sudda Pappu.
How to serve Sorakaya Pulusu:
Serve rice on your plate, then mix Sudda pappu in the rice. Then add Sorakaya Pulusu in the rice. Mix and eat.
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