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Friday, December 2, 2011

Bottle Gourd & Moong Dal Fry With Coconut



Sorakkaya pesara pappu podi kura

                         
Ingredients :

  • 2 cups Bottle Gourd / Sorakaya Pieces
  • 1/4 cup Moong Dal / Pesara Pappu
  • 1 pinch Turmeric powder
  • Few fresh Coconut Pieces
  • 3 Green Chillies
  • Salt to taste

For Popu :

  • 1/2 sp Mustard seeds
  • 1/2 sp Urad dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil

Preparation :

  • Wash and half cook pesara pappu and strain & keep aside.
  • Grind coconut and green chillies into a powder not paste(with out water).
  • Wash, peel sorakaya & cut into small pieces.
  • Heat oil in a pan add popu ingredients & fry for 2mins.
  • When they splutter add curry leaves, bottle gourd pieces and stir.
  • Add turmeric powder, salt & mix well.
  • Sprinkle little water, cook on low flame with cover. 
  • When the curry is done add cooked dal and stir, fry for 2mins.
  • After that add ground coconut mixture and stir well.
  • All the curry gets well coated with the coconut mixture.
  • Continue to cook on low flame for 3-4 mins.
  • Sorakaya, pesara pappu fry is ready to serve.
  • Serve with hot white rice.

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