Sorakaya pulusu is a Andhra style tamarind stew prepared with Bottle gourd, onions, tamarind, spices & herbs. This is also called as Anapakaya Pulusu and is often made in many Telugu speaking homes. Sorakaya is the Telugu name for bottle gourd and pulusu is a traditional tamarind stew. It is also prepared for festive meals in many families. Sorakaya pulusu is served with mudda pappu (plain tuvar dal), steamed rice, ghee, papad or its variations.
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 blog
Bendakaya pulusu
Egg pulusu
Gummadikaya pulusu
Fish 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 halwa
Bottle gourd curry
Sorakaya pappu
Sorakkai kootu
Sorakaya 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.
1. Heat oil in a pot. Crackle mustard, methi and cumin seeds. Add curry leaves and hing (optional).
2. When the leaves turn crisp, add onions, green chilies (optional) and sprinkle salt. Fry until pink.
3. Then add the peeled and cubed sorakaya. I also added a potato. Saute for 3 mins.
4. 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.
5. 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.
6. Bring the water to a rapid boil, lower the heat. Cover and cook until tender.
7. Add jaggery and tamarind water. I soak the tamarind in water and then filter it here.
8. 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.
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Recipe Card
Sorakaya Pulusu Recipe
Sorakaya pulusu is a Andhra style bottle gourd stew made the traditional way with tamarind, onions, spices and herbs. It is eaten with rice but also can be eaten with roti.
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For best results follow the step-by-step photos above the recipe card
Prep Time10 minutes minutes
Cook Time20 minutes minutes
Total Time30 minutes minutes
Servings3
AuthorSwasthi
Ingredients (US cup = 240ml )
- 2 cups bottle gourd , cubed / sorakaya
- 1 medium potato cubed (optional)
- 1 cup onions , fine chopped
- 1 green chili slit
- 2 tablespoons Tamarind (or 1 tbsp tamarind paste or soaked pulp)
- ½ to 1 tablespoon Jaggery as needed (optional, but adds a lot to the taste and flavor)
- 1 teaspoon red chili powder
- ½ to ¾ teaspoon salt (adjust to taste)
- 2 to 3 tablespoons coriander leaves , chopped
- 2 tablespoons Oil
- 1 sprig curry leaves
- 1 Pinch methi seeds
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon coriander powder (optional, to thicken)
- ½ teaspoon roasted cumin powder (optional, to thicken)
Instructions
Preparation
Rinse sorakaya under running water. Peel and chop off both the ends. Taste test to make sure it is not bitter. Bitter bottle gourd is not edible. Dice to 1½ inch pieces and chop onions and slit green chilies.
You may skip this step and use store bought tamarind paste instead. If using tamarind, add it to a small bowl and pour ⅓ cup hot water. Let soak until soft. Later squeeze the tamarind and pass through a strainer. Keep aside.
How to Make Sorakaya Pulusu
Heat oil in a pan, add mustard, cumin and methi seeds. When they splutter add curry leaves and hing (optional).
Add onions and green chilies. Sprinkle some salt. Saute till they turn pink. Takes around 3 to 4 mins.
Add the bottle gourd and potatoes (optional). Fry for another 3 to 4 mins.
Stir in the red chili powder, turmeric, coriander powder and cumin powder (optional). Saute for a min.
Pour water just enough to immerse the veggies (about 1½ to 2 cups). Bring to a rapid boil. Reduce the heat and Simmer till veggies are soft cooked.
If it is too thick for your liking pour more hot water. If it is too runny, cook for a little longer on a high heat to evaporate the water. Pulusu should be runny consistency.
Add jaggery and tamarind. Mix well. Cover and cook till the pulusu reaches the desired consistency. Turn off when the veggies are soft cooked. Taste test and add more salt, jaggery or tamarind. Add coriander leaves.
Serve with sorakaya pulusu with plain dal, rice, ghee & papad or its variations.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
Sorakaya Pulusu Recipe
Amount Per Serving
Calories 174Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 466mg20%
Potassium 375mg11%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 9g10%
Protein 2g4%
Vitamin A 320IU6%
Vitamin C 27mg33%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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© Swasthi’s Recipes
Sorakaya Pulusu first published in May 2013. Updated and republished in July 2022.
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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