Anapakaya, Sorakaya, Lauki, Dudhi or Bottle Gourd is great for weight-loss. As a result, I am eating a lot of this vegetable. I make it in different ways to alleviate boredom including:
- Anapakaya or Sorakaya Nuvvula Podi Kura (with Roasted Sesame or Til Powder, which has the added benefit of til which also aids weight-loss because of its heat generating properties and because it is iron-rich)
- Anapakaya Pesara Pappu Kura (with moong or green gram, which makes it protein-rich)
- Anapakaya Pachadi (in the chutney form)
I also make Lauki Kofta; however, that does not count towards a weight-loss recipe. 🙂
This week I made Anapakaya or Sorakaya Palu Posina Kura, which is very typical of my home state, Andhra Pradesh. This is a simple curry in which milk is added at the last stage to make a delicate gravy. This curry tastes great with rotis and of course, with rice as well. It is light on the stomach, has minimal spice, and is cooling in nature because of the milk.
Do give it a try. You can also make the same curry with Beerakaya or Ridge Gourd as well.
How to Make Anapakaya or Sorakaya Palu Posina Kura
Anapakaya or Sorakaya Palu Posina Kura | Andhra Style Bottle Gourd Curry in Milk
Ingredients
- 400 Gms Lauki, Anapakaya, Sorakaya, or Bottle Gourd
- 1/2 Cup Milk
- 1/2 tsp Udad Dal or Minapa Pappu
- 1/2 tsp Chana Dal or Senaga Pappu
- 1/4 tsp Jeera, Jeelakarra or Cumin
- 1/2 tsp Rai, Avalu, or Mustard Seeds
- 2 or 3 Green Chillies
- 2 Pinches Turmeric
- 2 tsp Oil
- A Few Curry Leaves
- Salt to Taste
Instructions
- Peel the Anapakaya or bottle gourd.
- Cut in quarters (4 pieces) along the length.
- Discard the spongy portion in the centre and seeds, if any.
- Cut the anapakaya or bottle gourd into 1/2 inch pieces.
- Set aside.
- In a kadhai, over medium flame, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and chana dal.
- Fry till golden brown.
- Add the cumin seeds, curry leaves, slit green chillies, salt, and turmeric powder.
- Stir-fry for a few seconds.
- Add the anapakaya pieces.
- Stir-fry for 5 minutes.
- Add enough water to cover the anapakaya pieces.
- Cover and let cook till the anapakaya pieces are cooked. When done, the pieces will have a transparent look and be easy to cut with a spoon but not mushy.
- Turn the heat to low.
- Add the milk.
- Let the curry cook over low flame till the milk just starts to boil.
- Turn off the heat and let the curry rest for 10 minutes.
- Serve the Anapakaya or Sorakaya Palu Posina Kura with rotis or rice.
Notes
Nutrition
Lynz Real Cooking says
Very different and nice!
CHCooks says
This is my amma’s favorite 🙂 Looks lovely!
srividhya says
We do similar recipe with ashgourd and call it paal kootu. I should try it with bottle gourd too. Yummm
Vijay says
its a good recipe, I tried it today its tasty … simple and elegant
Aruna says
I am happy you liked it. ??
Rads says
Loved your tip of adding rice flour or besan to milk before adding to curry. Thanks
Aruna says
Thank you! Yes, otherwise there is a fear of the milk splitting. 🙂