Loading...
A tangy and comforting bottle gourd stew from Andhra cuisine. Tender bottle gourd pieces are simmered in a sweet and sour tamarind gravy, spiced with a traditional tempering. It's a perfect side dish for hot rice and ghee.
For 4 servings
Prepare Tamarind & Vegetables
Temper the Spices (Tadka)
Sauté the Aromatics
A tangy and comforting bottle gourd stew from Andhra cuisine. Tender bottle gourd pieces are simmered in a sweet and sour tamarind gravy, spiced with a traditional tempering. It's a perfect side dish for hot rice and ghee.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 152.2 calories per serving with 2.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Simmer the Pulusu
Thicken and Finish
Garnish and Serve
Add other vegetables like drumsticks, pumpkin, or brinjal along with the bottle gourd for a mixed vegetable pulusu.
Add a handful of boiled chickpeas or a few pieces of fried tofu towards the end of cooking for extra protein.
For a different flavor profile, add 1/2 teaspoon of sambar powder or a pinch of roasted fenugreek powder (methi) along with the other spice powders.
If you don't have rice flour, you can use 1 teaspoon of besan (gram flour). Lightly roast it in a dry pan before making a slurry to remove the raw taste.
Bottle gourd is composed of about 92% water, making this dish incredibly hydrating and naturally cooling for the body, especially during hot weather.
Rich in both soluble and insoluble fiber, bottle gourd promotes healthy digestion, prevents constipation, and supports a healthy gut. Spices like hing and cumin further aid digestive processes.
This dish is low in calories and fat but high in fiber and water, which helps you feel full and satisfied for longer, making it an excellent choice for a weight management diet.
Tamarind, tomatoes, and various spices used in the pulusu are packed with antioxidants that help fight free radicals, reducing cellular damage and inflammation in the body.
Yes, it's a very healthy dish. Bottle gourd is low in calories and high in water content and fiber, aiding digestion and hydration. The use of tamarind and spices also offers various health benefits. To make it even healthier, you can reduce the amount of oil used.
A single serving of Sorakaya Pulusu (approximately 1 cup or 325g) contains around 150-180 calories, depending on the amount of oil and jaggery used. It's a light and nutritious curry.
Sorakaya Pulusu is a traditional South Indian stew from Andhra Pradesh, made with bottle gourd (Sorakaya) simmered in a tangy and slightly sweet tamarind-based gravy (Pulusu).
Yes, you can make a 'satvik' version. Simply skip the onion and ginger-garlic paste. The flavor will be different but still delicious, relying more on the tamarind, jaggery, and tempering spices.
If it's too sour, add a little more jaggery or a splash of water to dilute the tanginess. If it's too sweet, add a bit more tamarind pulp or a squeeze of lime juice to balance it out.
Store leftover Sorakaya Pulusu in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop before serving.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
