Sorakaya Pulusu Koora

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 2 cups - Bottle gourd pieces (Sorakaya Mukkalu)
  • 1 - Onion, chopped
  • 1 - Tomato, chopped
  • 1 tsp - Tamarind pulp
  • 3 or 4 - Green chillies or chilli powder
  • A pinch of turmeric
  • A pinch of asafoetida (Inguva, Hing)
  • A handful of cilantro, finely chopped
  • Salt
  • For seasoning/tempering:
  • 1 tsp - Oil
  • 1/2 tsp - Mustard seeds
  • 1/4 tsp - Cumin seeds
  • 1/2 tsp - Black gram (Minappappu, Urad Dal)
  • 1/2 tsp - Bengal gram (Pachi Senagapappu, channa Dal)
  • Few curry leaves

How to Make Sorakaya Pulusu Koora

  • Pressure cook bottle gourd pieces until done.
  • Heat oil in a pan or bowl and add mustard seeds.
  • When they splutter, add cumin seeds, black gram, Bengal gram and saute well until the dals turn golden brown in colour.
  • Then add chopped onions, tomatoes, green chillies or chilli powder and curry leaves, and mix well.
  • Pour some water, cover and allow onions to become soft.
  • Add tamarind juice as needed and mix well.
  • Add turmeric and asafoetida and mix well.
  • Finally add bottle gourd pieces and bring the mixture to a light boil. Add salt and mix well.
  • Turn off the flame and add chopped cilantro on top and mix well.
  • Transfer to a serving bowl and enjoy with rice/chapatti.
  • Recipe courtesy: Uma Priya