Sorakaya Pappu | Anapakaya Pappu | Andhra Pappu
Sorakaya Pappu is a simple dal dish that is prepared in most Andhra homes. Bottle gourd/ lauki and dal are cooked to make a nice tasting side dish. Traditionally it was made by cooking toordal, bottlegourd, tomato, tamarind, red chili powder and onions together and then tempered. The dal is not mashed and looks grainy in such recipe. But somehow we don’t like that kind of a dal and prefer to make a smoother dal that goes great with rice or even with phulka or any roti like ragi roti or multigrain roti.
sorakaya pappu is made with toor dal alone, but i don’t like the quality of toor dal available in Singapore, so I use a mixture of toor dal and moong dal, you can use any dal of your choice. Adding even little moong dal gives a good taste to the sorakaya pappu. You can even cook green chilies along with dal, but I add them during tempering, so that I can set aside my kids portion before adding chili.
Adding tamarind to the tempering gives a good tamarind flavour to the dal that doesn’t come when cooked together with dal.
related recipe : sorakaya kootu
for more andhra pappu recipe , check
moong dal recipe
How to Make Sorakaya Pappu or Anapakaya Pappu
1. Pressure cook dal and anapakaya pieces with 1 1/2 cups water for 2 whistles.
2. When the pressure goes off, add salt and mash it.
3. Temper with tempering ingredients.
4. Pour the tamarind juice or paste to the pan and allow to bubble.Off the stove.
5. Add it to the anapakaya pappu and mix well. you can smell the tamarind so good.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Tempering ingredients for sorakaya pappu
- 1 to 2 tbsp Oil or ghee as needed
- 1 sprig curry leaves
- ½ tsp cumin or jeera
- ½ tsp mustard
- Pinch asafoetida or hing
- 1/8 tsp turmeric or haldi
- 3 green chilies slit
- 1 red chili broken
- ¼ tsp ginger grated (optional)
- 1 clove garlic crushed
- Wash dal and add 1 ½ cups water to a pressure cooker or a pot.
- Wash and peel the skin off from sorakaya. Cube them. Add them to the cooker or pot. If you wish you can add green chilies too.
- On a medium flame, pressure cook for 2 whistles if cooking directly in the cooker or for 3 to 4 whistles, if you are cooking in a bowl and placing it in the cooker. The dal and bottle gourd has to be cooked until soft.
- When the pressure goes off, add salt and mash the dal with the back of the ladle. Set aside.
- While the dal cooks soak tamarind in ¼ cup hot water. Squeeze the tamarind pulp. Set this aside.
Making sorakaya pappu or lauki dal
- Heat a pan with ghee or oil. Add mustard, cumin and red chili.
- When they splutter, add grated ginger, crushed garlic, green chili and then the curry leaves. Fry till you begin to get a good aroma.
- Add hing and turmeric.
- Pour the tamarind water to a filter and add it to the pan. If you don’t mind you can add the pulp as it is. Let it begin to bubble.
- Pour this to the mashed dal. Stir well. Turn off the heat.
- Serve sorakaya pappu with rice or roti.
Chopped tomatoes can also be used, they can be added to the dal and bottle gourd and pressure cooked
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Hi I added lauki and tamarind with toor dal along with chilli powder salt turmeric oil and pressure cooked for 4 whistles. But it came out too sweet. Did I do anything wrong?
Some variety of toor dal tastes sweet. That’s the reason I use moong dal along with it. You did nothing wrong. Next time use green chilli instead of chilli powder.
Or is it also called anapakai?
Yes sorakaya is also known as anapakaya. or anapakai
Anapakayi is garden pea , avarekai in kannada .?
Rashmi, No. Anapakaya is bottle gourd. You can also make this recipe with ridge gourd, raw mango or yellow cucumber.
Swasthi you wrote anapakai in recipe instead off sorakai I think
Hi swathi I tried the sorakaya papu it is yummy . Usually i use to try from other sites but it never use to cme properly but this time it’s a hit …..the credit gose to u.I tried nearly 12 recipes from ur block everytime it comes good …thanks for the recipes. People who dosent no the cooking also can learn cooking from ur block as it is simple and clear instruction with pics …I’m looking forward to try more recipes ra …
Glad to know you liked it. Really appreciate your comment and thanks again
Hi Swasthi! I came across sorakaya pappu while looking for a way to make white gourd interesting. I tried it today. I also added our Maharashtrian goda masala to it. The outcome was overall tasty!!
Thanks… looking fwd to trying a few more recipes given here.
Glad to know you liked it. Adding goda masala must have given a good flavor. We make a similar recipe known as sorkaya kootu with a freshly ground masala coconut masala. Thanks for the feedback and keep sharing you lovely experiences.
Loved it yummy dal
AWESOME TASTE!!!!! Personally I don’t like the taste of dudhi, but this recipe is a hit. Myself & all of them at my home liked it, & the plus point of this recipe is, no one can come to know that dudhi is added in this, coz the dudhi gets merged well with the dal. Once again. “VERY GOOD TASTE”.
Thanks Shalini, Im glad you all liked it . same at my home too, dudhi is not liked much by kids, this way they eat well.Appreciate your feedback and thank you once again for your time to leave a comment on whatever you try.
Have a good day
It’s totally soothingly light for our tummy…great chappathi or rice