Ingredients:
1) Sour Butter Milk = 2 Cups.
2) Green Chillies (Pachhi Mirapakayallu) = 7-8 Pieces.
3) Ginger = 2 Tbl Spoons.
4) Garlic = 4-6 Flakes
5) Coriander Leaves (Kottimera) = 2 Tbl Spoon.
6) Water = 1/4 Cup
7) Besan Powder = 2 Tbl Spoon.
8) Salt = Acc to taste.
9) Bottle Gourd ( Sorakaya) = 13 - 14 Pieces
10) Turmeric Powder (Pasupu) = 1/4 Spoon.
Method:
1) First mix 2 Tbl Spoons of Besan in Butter milk .
2) Then add turmeric powder.
3) Garlic should be seasoned (should not season for too long, seasoning is just to remove rawness)
4) Peel the skin of Bottle Gourd (Sorakaya) and cut into pieces, add water and cook in pressure cooker for about 3 whistles.
5) Then grind Ginger, Green Chillies, Cumin Seeds and Salt.
6) Mix this paste with Butter Milk by adding Sorakaya, seasoned garlic (as given in step 3) and Coriander leaves and boil for about 10 min.
6) Garnish with Popu.
Can be served with chapati as a substitute for Raitha, who likes little sour taste can try this. This is my favorite dish, I like it very much with Mamidikaya (Mango) / Vusirikaya (Indian gooseberry) pickle rice
1) Sour Butter Milk = 2 Cups.
2) Green Chillies (Pachhi Mirapakayallu) = 7-8 Pieces.
3) Ginger = 2 Tbl Spoons.
4) Garlic = 4-6 Flakes
5) Coriander Leaves (Kottimera) = 2 Tbl Spoon.
6) Water = 1/4 Cup
7) Besan Powder = 2 Tbl Spoon.
8) Salt = Acc to taste.
9) Bottle Gourd ( Sorakaya) = 13 - 14 Pieces
10) Turmeric Powder (Pasupu) = 1/4 Spoon.
Method:
1) First mix 2 Tbl Spoons of Besan in Butter milk .
2) Then add turmeric powder.
3) Garlic should be seasoned (should not season for too long, seasoning is just to remove rawness)
4) Peel the skin of Bottle Gourd (Sorakaya) and cut into pieces, add water and cook in pressure cooker for about 3 whistles.
5) Then grind Ginger, Green Chillies, Cumin Seeds and Salt.
6) Mix this paste with Butter Milk by adding Sorakaya, seasoned garlic (as given in step 3) and Coriander leaves and boil for about 10 min.
6) Garnish with Popu.
Can be served with chapati as a substitute for Raitha, who likes little sour taste can try this. This is my favorite dish, I like it very much with Mamidikaya (Mango) / Vusirikaya (Indian gooseberry) pickle rice
Hi!! When to add garlic! With sorakaya or grind with chillis? Thanks alot for posting this recipe :)
ReplyDeleteSorry, for delayed response.
DeleteThanks for your comment on this blog and reminding about the point which I missed. Infact very happy to see as this is the very first comment.
First, Garlic should be seasoned (should not season for too long, seasoning just to remove rawness), then add these garlic to Majjiga Pulusu before you finally boil for 10 minutes
As per the Anonymous comment, updated the post.
ReplyDeleteRequest you to kindly help me to present it better, by posting such comments.