Monday, April 12, 2010

Bottle Gourd Dal (Sorakaya Pappu)

I know I may not find much time to cook lot of new dishes. But knowing that I am finally posting this Sorakaya Pappu / Bottle Gourd Dal after so many months later, it surely makes me realize how hectic things can be!

Just when I thought I was going to have a relaxing mornings, now that Konda's vacation started, boys started their school. Which means I was to bind, cover two sets of books. Imagine doing it for 15 each, which really isn't that much. Only I end up doing it in the last minute. It was no different this time too. I was hopeful that I could get it done by the night. But I couldn't find the labels. The woes are never ending. I completely forgot about these during the weekend as I was busy cooking for the book.

We decided to re shoot all the pictures again and I realized what a hectic task it is. Hubby dear got new bags for the boys. The entire Sunday was spent walking around with the bag on their back. With my brother and his family relocating, we were busy helping with their packing. The boys had a free reign and played to their heart content. Result was Peddu couldn't get up early for school. We literally had to force him. As I still had to give their books I went with them to the school.



Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : Andhra Cuisine

Ingredients Needed

Tur Dal - 1 cup
Sorakaya / Bottle gourd - 1 cup cubes
Dried Red chillies - 5-6
Onion - 1 small
Tomato - 2 medium
Garlic - 4 cloves
Tamarind - small marble sized
Turmeric a pinch
Salt to taste
Oil - 1 tbsp
Mustard, urud dal - 1/2 tsp
Curry leaves few
Water for cooking



Method to prepare:

Clean the dal and keep aside. Chop onions and tomatoes. Crush the garlic cloves along with the skin.

Heat oil in a pressure cooker. Add mustard and urad dal. then curry leaves. Once it splutters, sauté onions, red chillies and garlic. Once onion is brown, add dal and fry for few mins.

Then add tomatoes, sorakaya pieces, tamarind, turmeric, and water for cooking. Cover it with lid and pressure cook for 3 to 4 whistles till the dal is cooked well.

When the pressure is off, take the dal masher or pappu guthi, mash the dal well with the red chillies. Add salt. and cook on high flame for 2 mins.

Serve with steamed Rice.

Normally sorakaya is mashed well and blended with the dal. But if you prefer to have bigger chunks don't overcook it.

Interested to find other ways to cook Bottle gourd?


How else do you cook Bottle gourd? Do share!

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10 comments :

Priya said...

Dal looks really comforting..

Turmericnspice said...

looks yum

Parita said...

I have been wanting to try this dal, looks very comforting with rice!

Leena said...

Dal looks delicious...nice with steaming rice and pickles!

Ms.Chitchat said...

Looks nice and healthy too.

Madhuram said...

I prepare something similar Valli. I usually grate the sorakaya and don't use onions and garlic but other than that the same procedure. I'm going to try this method today. Its interesting that whenever you post a recipe with bottle gourd, I have it at home.

Madhuram said...

I made it Valli and it had a different taste than the usual one I prepare. I made it extra, so that I can use that itself as side dish for chapathi for dinner. I added some sambar powder too as I always do for sorakaya pappu.

Madhavi said...

Humm yummy dal :))

Apu said...

I love this dal - it tastes delicious with fresh steamed rice.

Cooking Foodie said...

We make a similar daal but with chana daal... your version looks great!

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