అమ్మ చిన్నప్పుడు క్యారేజ్ లో పెట్టె సొరకాయ పులుసు👉సూపర్ టేస్ట్😋Sorakaya Pulusu👌Bottle Gourd Curry

Ingredients

• 1 cup Toor Dal (Rinsed and soaked for 15 minutes)
• 0.5 teaspoon Turmeric Powder (Ground, adds color)
• 1 teaspoon Salt (Adjust to taste)
• 1 tablespoon Tamarind (Pulp extracted from a small lemon‑sized ball)
• 2 cups Mixed Vegetables (Chopped (carrot, drumstick, pumpkin, beans))
• 2 tablespoons Sambar Powder (Store‑bought South Indian sambar masala)
• 1 teaspoon Mustard Seeds (For tempering)
• 0.5 teaspoon Cumin Seeds (For tempering)
• 12 leaves Curry Leaves (Fresh)
• 2 Dried Red Chilies (Whole, broken before adding)
• 1 pinch Asafoetida (Hing) (Adds umami, use sparingly)
• 2 tablespoons Oil (Vegetable oil or any neutral oil)

Instructions

1. Rinse and Soak Dal

   Rinse 1 cup toor dal under running water and soak in water for 15 minutes.

   Time: PT15M

2. Pressure Cook Dal

   Drain the soaked dal, add it to the pressure cooker with 2 cups water, 0.5 tsp turmeric and 1 tsp salt. Cook for 3 whistles (about 10 minutes).

   Time: PT10M

3. Prepare Vegetables

   While the dal cooks, wash and chop mixed vegetables (carrot, drumstick, pumpkin, beans) into bite‑size pieces.

   Time: PT10M

4. Extract Tamarind Pulp

   Soak a small lemon‑sized ball of tamarind in ¼ cup warm water for 5 minutes, then squeeze to extract 1 tbsp pulp, discarding solids.

   Time: PT5M

5. Temper Spices

   Heat 2 tbsp oil in a saucepan over medium flame. Add 1 tsp mustard seeds; when they crackle, add 0.5 tsp cumin seeds, 2 broken dried red chilies, a pinch of asafoetida, and 12 curry leaves. Sauté for 30 seconds.

   Time: PT1M

   Temperature: Medium flame

6. Sauté Vegetables

   Add the chopped vegetables to the tempered oil and stir for 2 minutes.

   Time: PT2M

   Temperature: Medium flame

7. Add Tamarind and Sambar Powder

   Stir in the tamarind pulp, 2 tbsp sambar powder, and 2 cups water. Bring to a gentle boil.

   Time: PT5M

   Temperature: Medium flame

8. Combine Dal and Simmer

   Open the pressure cooker, mash the cooked dal lightly, and pour it into the saucepan. Mix well and let the sambar simmer for 10 minutes on low flame.

   Time: PT10M

   Temperature: Low flame

9. Final Seasoning

   Taste and adjust salt or add a pinch of jaggery if you like a hint of sweetness. Turn off the heat.

   Time: PT0M

10. Serve

    Serve hot with steamed rice, idli, dosa, or store in a lunchbox for later.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g