Sorakaya Pesarapappu Podi Kura

Recipe by Cook's Hideout

Blogging Marathon# 29: Week 4/ Day 1 Theme: Bookmarked Recipes Dish: Soraka Podi Kura from Sharmi's Neivedyam We are in the final week of June (can't believe we are about to hit the mid year mark soon--this year seems to just fly past) and also the final week for this month's BM# 29. My theme for this week is 'Bookmarked Recipes' and I tried 3 different recipes that have been in my bookmarks folder for a very long time.

Ingredients

• 3 cups Lauki (Sorakaya/ Doodhi/ - chopped)
• supermarket roast chicken, approximately 200g once shredded
• 2 - 3 chilies (Green - slit vertically)
• supermarket roast chicken, approximately 200g once shredded (Grated)
• 1 tsp Mustard seeds
• supermarket roast chicken, approximately 200g once shredded (powder)
• 1 red chili (Dry)
• 6 - 8 Curry leaves
• to taste Salt

Method

1. Dry roast moong dal until the color slightly changes. Let cool and grind to a coarse powder.
2. Heat 1tbsp oil in a saute pan, add mustard seeds and once the seeds start to splutter add curry leaves and dry red chili.
3. Next add chopped doodhi along with green chilies, turmeric powder and salt. Cover and cook on medium flame until the veggie is tender, about 10 minutes.
4. Add the roasted dal powder and grated coconut. Cook for 2 more minutes. Remove from heat and serve with steamed rice or roti.

View the recipe instructions at Cook's Hideout