Sorakaya pulusu is a andhra style tamarind stew prepared with bottle gourd, onions, tamarind, spices & herbs. This is also called as anapakaya pulusu and is often made in many telugu speaking homes. Sorakaya is the telugu name for bottle gourd and pulusu is a traditional stew.
It is also prepared for festive meals in our family. Sorakaya pulusu is served with mudda pappu (plain tuvar dal), steamed rice, ghee, papad or its variations.
Pulusu can be prepared with most vegetables like pumpkin, bhindi, potato, sweet potato, yam, drumsticks and even with eggs. It can even be prepared with a combination of veggies.
Sorakaya pulusu is made with just the basic ingredients and no garam masala is used. Pulusu has a natural flavor of the veggie cooked in tangy, sweet and hot ingredients.
While there are not many variations to these pulusu recipes, some people add rice flour or coriander powder and methi powder to get a thick stew.
But traditionally no powders were added and is more of a watery or runny consistency.
I have used a potato along with the gourd to enhance the taste of the sorakaya pulusu. It is optional. Instead of a potato, you can even add boiled eggs.
Pierce the eggs with fork randomly and saute the eggs in 1/2 tsp oil before you begin making the pulusu. Set them aside and add at them along with jaggery and tamarind juice.
How to make Sorakaya pulusu
1. Heat oil in a pot. Crackle mustard, methi and cumin. Then add curry leaves and hing (optional).
2. When the leaves turn crisp, add onions and sprinkle salt. Fry until pink.
3. Then add the peeled and cubed sorakaya. I also added a potato. Saute for 3 mins.
4. Then sprinkle red chilli powder and fry for a minute to remove the raw smell.
5. Pour water just enough to immerse the veggies.
6. Cover and cook until tender.
7. Then add jaggery and tamarind water. I soak the tamarind in water and then filter it here.
8. Taste and add more salt if needed. Cook until sorakaya pulusu reaches a desired consistency. Sprinkle coriander leaves.
Serve sorakaya pulusu with rice, mudda pappu and ghee.
Andhra sorakaya pulusu recipe
Ingredients (1 cup = 240ml )
- 2 cups bottle gourd , cubed / sorakaya
- 1 potato cubed (optional)
- ¾ to 1 cup onions , chopped
- 1 green chili slit
- Tamarind pulp or juice as needed (soaked in hot water and filtered to remove impurities)
- Jaggery as needed (optional, but adds a lot to the taste and flavor)
- 1 tsp red chili powder
- Salt to taste
- 2 to 3 tbsp coriander leaves , chopped
- 2 tbsp Oil
- 1 sprig curry leaves
- 1 Pinch methi seeds
- ½ tsp cumin
- ½ tsp mustard
- Coriander powder as needed (optional)
- Heat oil in a pan, add mustard, cumin, methi, when they splutter add curry leaves.
- Add onions and sprinkle some salt and fry till they turn pink. Takes around 3 to 4 mins.
- Add the vegetables and fry for another 3 to 4 mins.
- Add red chili powder, turmeric, salt and fry for a min.
- Pour water just enough to immerse the veggies. Cook till veggies are soft cooked.
- Add jaggery tamarind juice, coriander powder. Mix cover and cook till the pulusu reaches the desired consistency.
- Add coriander powder if using. I do not use.
- Cover & cook till the veggies are fully done.
- Off the heat, add coriander leaves. Keep covered.
- Serve with papad or plain dal and rice.
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)
© Swasthi’s Recipes