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Sorakaya Pulusu Koora Recipe

Sorakaya Pulusu Koora is a popular Indian Side dish
Author :
On :
Wednesday, 17 August, 2016
Category :
Vegetarian Recipe
Course :
Side dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 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:

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


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