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Blogging Marathon# 29: Week 4/ Day 1

Theme: Bookmarked Recipes

Dish: Soraka Podi Kura from Sharmi’s Neivedyam

We are in the final week of June (can’t believe we are about to hit the mid year mark soon–this year seems to just fly past) and also the final week for this month’s BM# 29. My theme for this week is ‘Bookmarked Recipes’ and I tried 3 different recipes that have been in my bookmarks folder for a very long time.

For the first I made this dry Sorakaya curry from Sharmi’s blog. What caught my attention was the addition of roasted pesarapappu (moong dal) powder to the curry. I knew the combination would taste great, but it took me all these years to actually make it — not sure why I kept postponing it. If you notice in her post I was the first one to comment, so it has been in my bookmark folder for as many years as the post on Sharmi’s blog.

Print Recipe
Sorakaya Pesarapappu Podi Kura Yum
Sorakaya Pesarapappu Podi Kura
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Lauki Sorakaya/ Doodhi/ - chopped
  • ½ cup Moong dal
  • 2 - 3 chilies Green - slit vertically
  • ¼ cup coconut Grated
  • 1 tsp Mustard seeds
  • ¼ tsp Turmeric powder
  • 1 red chili Dry
  • 6 - 8 Curry leaves
  • to taste Salt
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 cups Lauki Sorakaya/ Doodhi/ - chopped
  • ½ cup Moong dal
  • 2 - 3 chilies Green - slit vertically
  • ¼ cup coconut Grated
  • 1 tsp Mustard seeds
  • ¼ tsp Turmeric powder
  • 1 red chili Dry
  • 6 - 8 Curry leaves
  • to taste Salt
Sorakaya Pesarapappu Podi Kura
Instructions
  1. Dry roast moong dal until the color slightly changes. Let cool and grind to a coarse powder.
  2. Heat 1tbsp oil in a saute pan, add mustard seeds and once the seeds start to splutter add curry leaves and dry red chili.
  3. Next add chopped doodhi along with green chilies, turmeric powder and salt. Cover and cook on medium flame until the veggie is tender, about 10 minutes.
  4. Add the roasted dal powder and grated coconut. Cook for 2 more minutes. Remove from heat and serve with steamed rice or roti.
Recipe Notes

I served the curry with Dosakaya pachadi, Mysore Rasam, chips, ghee and rice.

Lets check out what my fellow marathoners have cooked today for BM# 29.

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12 thoughts on “Sorakaya Pesarapappu Podi Kura (Lauki/ Doodhi Moong dal Subji)”

  1. Oh wow..the whole spread looks fantastic.well Pavani now I have bookmarked this recipe and hope dont take that long to make. Looks really good.

  2. I like the simple yet tasty add on to the curry pavani..as you know I love anything that is set as a thali..such a pleasing one..

  3. Omg, the whole spread makes me hungry, kura with moongdal sounds prefect for my today’s lunch, delicious.

  4. I need to fly over to ur place to finish that platter – super perfect ! and those wafers makes me go ga ga ! I am also bookmarkign this from you – seems to be a sure shot way of getting lauki into my family’s tummy :-)) Kalyani Sizzling Tastebuds Join us at Magic Mingle with Kiwi & Basil Hosting Kids Delight – Party Food event

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