Sorakaya (Anapakaya) Dappalam [Bottle Gourd Stew]

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Summer Holidays...

and memories come gushing as I remember in my grandparents house, the guava tree which I used to climb umpteen number of times in a day, my secret location near the stairs where I used to hide if I was angry, the ice cream treats that my uncles bought for us and we, kids playing in the tiny little garden of my grand mom which she took great care of. Curry leaf plant and bottle gourd plant were usuals there and they needed no special care. A little water mostly from rain and they used to grow up like crazy. :-). Dappalam was one of the andhra signature made and every household has its own version. This one is close to what my grand mom used to make for us, in my childhood.

Sorakaya/Anapakaya Dappalam [Bottle Gourd Stew]

Famously known as 'Dappalam' is a staple item made in many Andhra households. It literally translates to a stew (or pulusu) made with mixed veggies, spices , tamarind extract and/or little jaggery. Here, in today's recipe I have used just bottle gourd and nothing else. Served with piping hot rice with pappadams or masala omelet on the side, it becomes a delightful meal.

Adapted from here

Ingredients

1 medium bottlegourd, peeled, chopped. (discard seeds if it is not tender)

1 tsp sesame oil (or any other oil would work)

1 tsp each of mustard seeds and cumin seeds

2-3 green chillies, slit, minced

1 medium onion, chopped lengthwise

few curry leaves

1 tsp of minced fresh ginger

2-3 cloves garlic, minced

a pinch of asafoetida

1 tsp each of rasam powder, sambhar powder and coriander powder

1/4 tsp turmeric

3 tbsp of chickpea flour (besan) mixed with 1/4 cup of cold water

4 tbsp of tamarind pulp

2 tsp of sugar or jaggery

Preparation:

1. In a pressure cooker, heat sesame oil and add mustard seeds & cumin seeds. Let them splutter & then ad green chillies, chopped onions, curry leaves, minced ginger & garlic and hing(asafoetida). Cook for 3-4 mins on medium-low flame. Finally add the turmeric and bottle gourd pieces. Mix well and cook for 2-3 mins. Add enough water until the bottle gourd pieces are completely immersed. Close and cook until 3 whistles. Keep aside, until the steam subsides.

2. On medium flame, place the contents of the cooker, add besan water, tamarind pulp, rasam powder, sambhar powder, coriander powder and sugar. Mix well and cook until the stew thickens and the raw smell of the besan is gone. Serve.

Variations - One can add any amount of mixed veggies such as beans, drumsticks, carrots, pumpkin etc to this dappalam. In some recipes, even toor dal is used.

until next time,
Siri