• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Blogging Marathon » Sorakaya Pesarapappu Podi Kura (Lauki/ Doodhi Moong dal Subji)

    Sorakaya Pesarapappu Podi Kura (Lauki/ Doodhi Moong dal Subji)

    Published: Jun 24, 2013 · Modified: Jun 18, 2020 by Pavani · Leave a Comment

    13 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    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.

    Sorakaya Pesarapappu Podi Kura

    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Side Dish
    Cuisine: south indian
    Servings: 4 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

    Instructions

    • 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.

    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.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

    • Blue platter with Tofu asparagus stir fry.
      Sesame Tofu Asparagus Stir Fry Recipe
    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
    13 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. vaishali sabnani

      June 24, 2013 at 12:55 pm

      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.

      Reply
    2. Jayanthi Padmanabhan

      June 24, 2013 at 3:02 pm

      Great looking pics and wonderful thali.

      Reply
    3. Srivalli

      June 24, 2013 at 4:29 pm

      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..

      Reply
    4. Harini-Jaya Rupanagudi

      June 25, 2013 at 1:39 am

      Simple and sounds like a good choice for everyday koora. The pictures are stunning!

      Reply
    5. Global Tastes & Travels Inc.

      June 25, 2013 at 3:48 am

      as i've become lauki obsessed another one for me to try

      Reply
    6. Global Tastes & Travels Inc.

      June 25, 2013 at 3:48 am

      as i've become lauki obsessed another one for me to try

      Reply
    7. Priya Suresh

      June 25, 2013 at 5:01 am

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

      Reply
    8. Sapana Behl

      June 25, 2013 at 5:14 am

      Looks very flavorful with Moong da and all spices ! Clicks are wonderful as usual !

      Reply
    9. Priya Srinivasan

      June 25, 2013 at 5:15 am

      Simple n delicious curry. Never knew about adding roasted moong dal to curry, looks inviting

      Reply
    10. preeti garg

      June 26, 2013 at 6:55 am

      What a recipe and click... both are superbVisit at http://www.simplytadka.com/

      Reply
    11. Manju

      June 27, 2013 at 12:13 pm

      Oh perfect dear need to finish it your plater makes more starving. Perfect picture.

      Reply
    12. Kalyani

      July 03, 2013 at 10:02 am

      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

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    13 shares