Pumpkin Spice Curry Recipe - Andhra Style Pumpkin Curry
A diabetic friendly South Indian Recipes recipe with bottle gourd (lauki) - cut into 1/2 inch cubes, sunflower oil, mustard seeds. Ready in 20 min, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making the Sorakaya Koora / Masala Curry recipe, firstly peel the bottle gourd and cut into 1/2 inch cubes
bottle gourd (lauki) - cut into 1/2 inch cubes(300 grams)sprig curry leaves(1) - 2
Keep it aside
- 3
Into a pressure cooker, add the cut Bottle gourd/ Sorakaya, along with a little salt, pinch of turmeric powder and 2 tablespoons water
bottle gourd (lauki) - cut into 1/2 inch cubes(300 grams)sambar powder(1 teaspoon)salt - to taste - 4
Pressure cook on high heat for 2 whistles and turn off the heat
- 5
Release the pressure immediately, by running it under cold water
- 6
This will prevent the bottle gourd from getting over cooked
bottle gourd (lauki) - cut into 1/2 inch cubes(300 grams) - 7
Heat a heavy bottomed pan, add mustard seeds, urad dal, sesame seeds, and red chillies
mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1 teaspoon)white urad dal (split)(1 teaspoon)dry red chilli(1) - 8
Allow it to crackle and the dal to turn golden brown
- 9
Stir in the curry leaves, the cooked Sorakaya/ bottle gourd, sambar powder, salt to taste and stir well to combine
bottle gourd (lauki) - cut into 1/2 inch cubes(300 grams)sprig curry leaves(1)sambar powder(1 teaspoon)salt - to taste - 10
Cover the pan and cook the Sorakaya Koora for 2-3 minutes until all the masala comes together
- 11
Once done, check the salt and adjust according to taste
salt - to taste - 12
Turn off the heat, transfer to a serving bowl and serve hot
- 13
Serve Sorakaya Koora Recipe along with Mixed Vegetable Sambar, Beetroot Pachadi and Steamed Rice for your weekday lunch or dinner
sambar powder(1 teaspoon)
Rate this recipe
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Pumpkin Spice Curry Recipe - Andhra Style Pumpkin Curry
A diabetic friendly South Indian Recipes recipe with bottle gourd (lauki) - cut into 1/2 inch cubes, sunflower oil, mustard seeds. Ready in 20 min, serves 2.
Curated byAditi Iyer🇮🇳
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Directions
13 steps- 1
To begin making the Sorakaya Koora / Masala Curry recipe, firstly peel the bottle gourd and cut into 1/2 inch cubes
bottle gourd (lauki) - cut into 1/2 inch cubes(300 grams)sprig curry leaves(1) - 2
Keep it aside
- 3
Into a pressure cooker, add the cut Bottle gourd/ Sorakaya, along with a little salt, pinch of turmeric powder and 2 tablespoons water
bottle gourd (lauki) - cut into 1/2 inch cubes(300 grams)sambar powder(1 teaspoon)salt - to taste - 4
Pressure cook on high heat for 2 whistles and turn off the heat
- 5
Release the pressure immediately, by running it under cold water
- 6
This will prevent the bottle gourd from getting over cooked
bottle gourd (lauki) - cut into 1/2 inch cubes(300 grams) - 7
Heat a heavy bottomed pan, add mustard seeds, urad dal, sesame seeds, and red chillies
mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1 teaspoon)white urad dal (split)(1 teaspoon)dry red chilli(1) - 8
Allow it to crackle and the dal to turn golden brown
- 9
Stir in the curry leaves, the cooked Sorakaya/ bottle gourd, sambar powder, salt to taste and stir well to combine
bottle gourd (lauki) - cut into 1/2 inch cubes(300 grams)sprig curry leaves(1)sambar powder(1 teaspoon)salt - to taste - 10
Cover the pan and cook the Sorakaya Koora for 2-3 minutes until all the masala comes together
- 11
Once done, check the salt and adjust according to taste
salt - to taste - 12
Turn off the heat, transfer to a serving bowl and serve hot
- 13
Serve Sorakaya Koora Recipe along with Mixed Vegetable Sambar, Beetroot Pachadi and Steamed Rice for your weekday lunch or dinner
sambar powder(1 teaspoon)
Rate this recipe
