Sorakaya Pesarapappu Podi Kura (Lauki/ Doodhi Moong dal Subji)

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.

For the first I made this dry Sorakaya curry from Sharmi's blog. What caught my attention was the addition of roasted pesarapappu (moong dal) powder to the curry. I knew the combination would taste great, but it took me all these years to actually make it -- not sure why I kept postponing it. If you notice in her post I was the first one to comment, so it has been in my bookmark folder for as many years as the post on Sharmi's blog.

Ingredients:

Sorakaya/ Doodhi/ Lauki - 3 cups, chopped

Moong dal - ½cup
Green chilies - 2-3, slit vertically
Grated coconut - ¼cup
Mustard seeds - 1tsp
Turmeric powder - ¼tsp
Dry red chili - 1
Curry leaves - 6-8
Salt - to taste

Method:

• Dry roast moong dal until the color slightly changes. Let cool and grind to a coarse powder. 
• Heat 1tbsp oil in a saute pan, add mustard seeds and once the seeds start to splutter add curry leaves and dry red chili.
• 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.
• Add the roasted dal powder and grated coconut. Cook for 2 more minutes. Remove from heat and serve with steamed rice or roti.

I served the curry with Dosakaya pachadi, Mysore Rasam, chips, ghee and rice.

Lets check out what my fellow marathoners have cooked today for BM# 29.