Blogging Marathon# 29: Week 4/ Day 1
Theme: Bookmarked Recipes
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.
Sorakaya Pesarapappu Podi Kura
- 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
- Dry roast moong dal until the color slightly changes. Let cool and grind to a coarse powder.
- Heat 1tbsp oil in a saute pan, add mustard seeds and once the seeds start to splutter add curry leaves and dry red chili.
- 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.
- Add the roasted dal powder and grated coconut. Cook for 2 more minutes. Remove from heat and serve with steamed rice or roti.