Sorakaya Pulusu( Bottle Gourd) and Bellam charu

We Need:

Sorakaya/bottle gourd 1
Onion 1 medium
Green chillies 2
Curry leaves 3
Tamrind pulp 4 sps
Jaggery / Bellam 2 sps
Chilli powder 1sp
Salt to taste
Haldi 1/4 sp
Cilantro chopped 1/4 cup
Mustard seeds 1/2 sp
Cumin seeds 1/4 sp
Chana Dal 1 sp
Red chilli 2
Fenugreek seeds 1/4 sp
Oil 4 sps

For Bellam Charu:

Bellam/ Jaggery 2sps
Tamrind pulp 1sp
Water 3 cups
Haldi pinch
Chilli powder 1sp
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Red chilli 1
Udad dal 1sp
Curry leaves 3
Oil 2sps
Cilantro chopped 1/4 cup


In a large pan Heat oil and add tempering( mustard, cumin, red chilli, fenugreek seeds, curry leaves, chana dal)
Let them change its color to light brown, add chopped onions and slit green chillies.
Try till golden brown and add cubed sorakaya pieces/ bottle gourd.
Saute for few minutes and add chilli powder, haldi and salt.
Mix well and Tamrind pulp, jaggery and 1 cup water.
Cook on medium flame till sorakaya pieces become soft.
Garnish with chopped cilantro.

For Bellam charu:

In a sauce pan add 3 cups water, haldi, chilli powder, tamrind pulp, jaggery and cilantro.
Mix well and bring it to boil.
Now make a tempering with 2 sps oil.
Heat oil and add musatrd, cumin, udad dal, curry leaves and red chilli.
Add this to boiled rasam/ charu.

Serve hot rice with bellam charu and sorakaya pulusu. A perfect combination.


divya said...

What a delightfully wonderful recipes...gorgeous!

harini-jaya said...

interesting combo!!

Pavani said...

My mouth started watering reading the recipes. Both the dishes look absolutely delicious.

Unknown said...

Looks something differnt!!!Quite interesting.

Unknown said...

Perfect combo for lunch box...

Srivalli said...

Good side dish Sushma..we make a similar kura with bottle gourd

Padmajha said...

Yummy platter.

Gayathri Kumar said...

Nice and tangy..

jayasree said...

We make this bellam charu as side for sevia/idiyappam.

Archana Vivek said...

lovely combo.

Rujuta said...

Nice for me..
Happy Blogging

Srivalli said...

Very interesting! which state specialty is this?