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Continuing with my ‘Cleaning my fridge series that I started last week, I am cooking with the bottlegourd/ sorakaya today. My cousin brought her super long bottlegourd from her garden recently, it was longer than my almost 3ft daughter. I wish I took a picture of both of them together because I had to cut into 3 pieces to share with my sister and cousin. Anyway the 3rd of the bottle gourd I had left in the fridge went into this simple to make curry.

My mom used to make this milk based bottle gourd curry quite often, I’m not sure if I really liked it back then. Now I crave for it once in a while, but I rarely make it because of my dairy-hating husband doesn’t like the milky taste.

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So I waited and made this dish when he was away on travel. It is super simple to make, slightly sweet and you can definitely make it more spicy and less sweet. It is great to eat with steamed rice or even roti.

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Sorakaya Palu posina Kura (Bottlegourd curry with milk) Yum
Sorakaya Palu posina Kura (Bottlegourd curry with milk)
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Bottle gourd Lauki Sorakaya/ / - chopped (from 1 small sorakaya)
  • 2 chilies Green - slit
  • ½ cup Milk
  • 2 tsp Rice flour
  • ½ ~ 1 tsps Sugar -  (add more if you like sweeter curry)
  • ½ tsp Chana dal
  • ½ tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 red chili Dry
  • 6 ~ 8 Curry leaves
  • to taste Salt
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Bottle gourd Lauki Sorakaya/ / - chopped (from 1 small sorakaya)
  • 2 chilies Green - slit
  • ½ cup Milk
  • 2 tsp Rice flour
  • ½ ~ 1 tsps Sugar -  (add more if you like sweeter curry)
  • ½ tsp Chana dal
  • ½ tsp Urad dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 red chili Dry
  • 6 ~ 8 Curry leaves
  • to taste Salt
Sorakaya Palu posina Kura (Bottlegourd curry with milk)
Instructions
  1. Heat 2tsp oil in a pan, add chana dal, urad dal, mustard, cumin seeds, dry red chili and curry leaves. Once the seeds start to splutter, add sorakaya/ bottle gourd and green chilies.
  2. Cover and cook till sorakaya/ bottle gourd is tender, about 6~8 minutes.
  3. Whisk rice flour into milk along with sugar in a small bowl.
  4. Once the bottle gourd is cooked through, add the milk mixture along with salt. Cook till the mixture thickens. Serve hot with steamed rice.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeOctober -- Week 3'. 

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3 thoughts on “Sorakaya Palu posina Kura (Bottlegourd curry with milk)”

  1. Aww..wish you had pictured your lil one with the bottlegourd..:)..never realized that bottle gourd can grow so huge..very simple yet delicious sounding pulusu..

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