Pulusu can be prepared with most vegetables like pumpkin, bhindi, potato, sweet potato, yam, drumsticks and even with eggs. It can even be prepared with a combination of veggies. Here are some more pulusu recipes on the blogBendakaya pulusuEgg pulusuGummadikaya pulusuFish pulusu Sorakaya pulusu is made with just the basic ingredients and no garam masala is used. Pulusu has a natural flavor of the veggie cooked in tangy, sweet and hot ingredients. While there are not many variations of these pulusu recipes, some people add rice flour or coriander powder and methi powder to get a thick stew. But traditionally no powders were added and is more of a watery or runny consistency. I have used a potato along with the gourd to enhance the taste of the sorakaya pulusu. It is optional. Instead of a potato, you can even add boiled eggs. Pierce the eggs with fork randomly and saute the eggs in 1/2 tsp oil before you begin making the pulusu. Set them aside and add them along with jaggery and tamarind juice. More sorakaya recipes, Lauki halwaBottle gourd currySorakaya pappuSorakkai kootuSorakaya pachadi
How to Make Sorakaya Pulusu
Preparation
Rinse bottle gourd under running water and peel the skin well. Cut off both the edges and taste test the bottle gourd. Sometimes they taste bitter due to climatic and soil conditions. If it tastes bitter just discard as it is not edible. Cut the gourd to 2 parts and chop them to 1½ inch pieces and keep aside. Also chop the onions, green chilies.
- Heat oil in a pot. Crackle mustard, methi and cumin seeds. Add curry leaves and hing (optional).
- When the leaves turn crisp, add onions, green chilies (optional) and sprinkle salt. Fry until pink.
- Then add the peeled and cubed sorakaya. I also added a potato. Saute for 3 mins.
- Sprinkle red chilli powder and turmeric. If you want you can also add coriander powder and roasted cumin powder to thicken the pulusu. But these are not used in the authentic recipe. Fry for a minute to remove the raw smell.
- Pour water just enough to immerse the veggies. I use about 1½ to 2 cups water. The amount to use depends on how tender your sorakaya is.
- Bring the water to a rapid boil, lower the heat. Cover and cook until tender.
- Add jaggery and tamarind water. I soak the tamarind in water and then filter it here.
- Taste and add more salt or jaggery if needed. Cook until sorakaya pulusu reaches a desired consistency. Sprinkle coriander leaves. Serve sorakaya pulusu with rice, mudda pappu and ghee. Related Recipes
Recipe Card
Sorakaya Pulusu first published in May 2013. Updated and republished in July 2022.
