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Sorakaya Pesarapappu Podi Kura

Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Side Dish
Cuisine: south indian
Servings: 4 serving


  • 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.


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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