Sorakaya appalu / Bottle gourd patties

Ingredients

• Rice flour 3 cups
• Grated sorakaya/ bottle gourd( without seeds) 1cup
• Green chilli paste 2sps
• Ginger garlic paste 1 1/2 sp
• Chopped curry leaves 3sps
• Chopped cilantro 1/2 cup
• Sesame seeds 2sps
• Cumin seeds 2sps
• Salt to taste
• Bicarbonate soda 1/4 sp
• Oil for deep frying

Method

• Grate sorakaya/ bottle gourd and add rice flour, salt, chopped curry leaves, cilantro, chilli paste, ginger garlic paste, soda, sesame and cumin seeds
• Mix them well and add little water at atime to make a dough
• Should not be too smooth, it has to be as ur chapathi dough
• Heat oil in pan and make small balls with this dough
• Take greased plastic sheet and place one ball on it and press gently with ur hands
• Grease ur hands too and press them very thinly and drop each of these into the oil
• Fry till golden brown and remove
• Should not fry too long or till crisp
• These appalu are not meant to be eaten crispy, have to be little soft
• These can be stored in air tight container for upto 10days

Bottle Gourde Curry (Dudhi/Lauki/Sorakaya Kura)

 

 Ingredients 

•  Bottle gourd - medium sized - outer skin peeled, then cut into cubes
•  1 cup of dalia (pappulu, pottu kadalai) - finely powdered (Dalia or Pappulu is a type of dal made by roasting the chana dal or bengal gram)
• 1 teaspoon of red chilli powder
• 1/2 teaspoon each of salt and turmeric
• Jaggery, one tablespoon or to your liking

Preparation

• Heat one teaspoon of peanut oil in a big saucepan, toast mustard seeds, cumin and curry leaves. Add the bottle gourd cubes. Cover and cook them in their own moisture
• When they are little bit softened, add the finely powdered dalia (pappulu), red chilli powder, salt, turmeric and jaggery. Add half glass of water and mix them all thoroughly, without any lumps
• Cover and cook for about 10 minutes until the sauce thickens and bottle gourd pieces turn soft
• Serve hot with chapatis or with jowar(Sorghum) roti