Sorakaya Pulusu | Anapakaya Pulusu | Bottle Gourd Stew

Introduction

Sorakaya Pulusu, also known as Anapakaya Pulusu, is a traditional South Indian stew made using bottle gourd (sorakaya). Pulusu refers to a tamarind-based stew that has a mild and tangy flavor, simmered with simple spices. This dish is particularly popular in Telugu households and is often served hot with steamed rice. The soft and juicy bottle gourd absorbs the flavors of the tamarind gravy, creating a delicious and healthy meal that is low in calories yet rich in fiber. Perfect for a light lunch or dinner, Sorakaya Pulusu is a comforting dish that balances flavor and nutrition.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Course: Main
Serves: 3-4
Main ingredient: Bottle gourd

1 bowl measurement: 250 ml
Flame used: Medium

Quick Navigation:

• Ingredients
• For Talimpu (Tempering)
• Procedure
• Step 1: Preparing the Tempering
• Step 2: Adding Onions and Green Chilies
• Step 3: Adding Turmeric
• Step 4: Cooking the Bottle Gourd
• Step 5: Adding Tamarind, Salt, and Spices
• Step 6: Adding Water and Cooking
• Step 7: Final Touch with Ghee
• Conclusion

Ingredients

Bottle gourd (lauki, sorakaya, anapakaya): 250 grams, peeled and chopped

Tamarind (Chintapandu) paste: 2 tbsp (alternatively, soak a lemon-sized tamarind in water)

Chopped onion: 1 medium
Green chilies: 3 or 4

For Talimpu (Tempering)

Dry red chilly: 1
Urad dal: 1/2 tbsp
Fenugreek seeds: 1/4 tbsp
Mustard seeds: 1/2 tbsp
Cumin seeds: 1/2 tbsp
Garlic pods: 2
Curry leaves: A few

Oil: 2-3 tbsp

Ghee (Clarified butter): 1 tbsp

Turmeric powder: 1/2 tbsp

Salt: As per taste

Red chilly powder (kaaram): 1 tbsp

Jaggery (mashed): Small lemon-sized or 1 tbsp

Water: 300 ml or 1 and 1/2 bowls

Procedure

Step 1: Preparing the Tempering

Heat 2 tbsp of oil in a thick-based pan or kadai. Add the dry red chilly, garlic pods, and the rest of the spices one by one: fenugreek seeds, cumin seeds, mustard seeds, and urad dal. Fry them on low flame until they start to release their aroma.

Step 2: Adding Onions and Green Chilies

Add the chopped onions and green chilies to the tempered spices and sauté them until the onions become soft and translucent.

Add the curry leaves and continue to sauté for another minute.

Step 3: Adding Turmeric

Add 1/2 tbsp of turmeric powder and stir it well with the sautéed onions and chilies.

Step 4: Cooking the Bottle Gourd

Add the chopped bottle gourd pieces and 50 ml of water. Let it cook for 2-3 minutes until the bottle gourd starts to soften.

Step 5: Adding Tamarind, Salt, and Spices

Add 1 tbsp of red chilly powder, salt as per taste, and 2 tbsp of tamarind paste or soaked tamarind juice. Jaggery can also be added at this stage for a subtle sweetness.

Step 6: Adding Water and Cooking

Add 1 glass (250 ml) of water to the mixture, ensuring the bottle gourd pieces are fully submerged. Let the stew cook for 10-15 minutes until the bottle gourd is tender.

Step 7: Final Touch with Ghee

Once the bottle gourd is fully cooked and the stew reaches the desired consistency, add 1 tbsp of ghee and turn off the flame. Stir well and transfer the stew to a serving bowl.

Conclusion

Serve hot Sorakaya Pulusu with steamed rice, plain dal, and a dollop of ghee. This tangy and mildly spiced bottle gourd stew is perfect for a simple yet flavorful meal, balancing the sourness of tamarind with the sweetness of jaggery. Enjoy this traditional South Indian dish with your family.