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 is a speciality from Andhra Pradesh. It is a mild curry where bottle-gourd (also called Lauki or Dudhi in India) is cooked in milk with mildest of spices.
- 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 Large Pinches Turmeric
- 2 tsp Oil
- A Few Curry Leaves
- Salt to Taste
- 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.
If you are afraid of the milk curdling, roast about 1/4 tsp of rice flour or gram flour and dissolve it in milk. Then use this milk to cook the Anapakaya or Sorakaya Palu Posina Kura.