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

Method:

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.