Andhra Style Sorakaya Kura (Bottle Gourd and Toor Dal Curry)
Discover the authentic and flavorful Andhra Style Sorakaya Kura, a simple yet hearty dish that combines bottle gourd (lauki) and toor dal, cooked with aromatic spices and herbs. This vegan-friendly, nutritious curry is commonly enjoyed in Andhra Pradesh, India, and is perfect for lunch when paired with rice or Indian flatbreads like phulka or tawa paratha.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle Gourd (Lauki) | 2 cups (cut into small pieces) |
| Arhar Dal (Split Toor Dal) | 1 cup (soaked for 30 minutes) |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1 pinch |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Tomatoes | 2 (chopped) |
| Green Chili | 2 (chopped) |
| Black Pepper Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | To taste |
| Water | 2 cups |
Instructions
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Heat the Pressure Cooker: Start by placing a pressure cooker on medium heat. Add a little oil and allow it to heat up.
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Prepare the Tempering: Add the mustard seeds and cumin seeds to the hot oil. Let them splutter for about 10 seconds, releasing their aromatic flavors. Follow by adding the curry leaves and a pinch of asafoetida (hing), allowing the curry leaves to crackle for another 10 seconds.
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Cook the Tomatoes: Add the chopped tomatoes to the cooker and sauté them well until they become soft and mushy. This step enhances the flavor base of the curry.
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Spices and Seasoning: Stir in the turmeric powder, red chili powder, black pepper powder, and salt. Then, add the chopped green chilies, bottle gourd (lauki), and soaked toor dal. Mix everything thoroughly to ensure that the spices coat the ingredients evenly.
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Add Water: Pour in 2 cups of water, ensuring that the vegetables and dal are submerged. Stir the mixture again to combine everything well.
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Cook the Curry: Close the pressure cooker lid and cook for 4 whistles on medium heat. Once the cooking time is up, allow the pressure to release naturally before opening the lid.
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Final Touches: After opening the lid, give the curry a gentle stir. Check the seasoning, adding more salt if needed. The bottle gourd should be tender, and the dal soft, creating a smooth consistency.
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Serve: Serve the hot and comforting Sorakaya Kura with your favorite side dish. Pair it with Tawa Paratha, Phulka, or Steamed Rice for a wholesome meal. For a well-rounded accompaniment, try serving it with Carrot and Beans Thoran (a South Indian stir-fry of carrots and beans).
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~180 kcal |
| Protein | ~8 g |
| Carbohydrates | ~35 g |
| Dietary Fiber | ~6 g |
| Fat | ~2 g |
| Sodium | ~300 mg |
| Potassium | ~550 mg |
Cooking Tips:
- Soaking the Dal: Soaking the toor dal for at least 30 minutes ensures it cooks faster and becomes softer, blending beautifully with the bottle gourd.
- Adjust the Spices: Feel free to adjust the spice levels to your preference. If you like a milder curry, reduce the amount of green chilies and red chili powder.
- Consistency: If you prefer a thinner curry, add more water; for a thicker consistency, reduce the amount of water or cook it uncovered for a few extra minutes after the pressure release.
This simple yet flavorful Andhra-style curry is a great way to incorporate bottle gourd into your meals while enjoying the vibrant and aromatic spices that characterize the cuisine of Andhra Pradesh. Whether you’re preparing it for a weekday lunch or a cozy family dinner, this dish is sure to be a hit. Enjoy it with your favorite rice or flatbread, and relish the healthy goodness it brings!
