06
Jun
07

Anapakaya Palu Posi Kura

akura.jpgBottle Gourd in cream sauce

Anapakaya or sorakaya which is commonly known as bottle gourd is technically known as calabash, is a vine grown for its fruit, tender young bottle gourd fruits of certain varieties are eaten as a boiled vegetable. The fresh fruit has a light green smooth skin and a white flesh. The fruit are often cooked with lentils, curries and also used in making desert. Bottle gourd is popular summer squashes in India. The best are slightly sweet, tender, and free of bitterness. Gourds are high in fiber and low in fat and cholesterol also contains good amount of Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese. Bottle gourd in India is also known as Lauki and Dudhi.

I use Anapakaya a lot in my house; it is a must to buy vegetable in my weekly veggies shopping. I make sambar, pappu kura (cooked with lentils), curries, pachadi (chutney) and stews with this lovely squash. Anapakya palu kura is a light and creamy curry, mildly spiced with ginger is from Andhra Pradesh most commonly cook by vegetarians. This sweet summer squash goes really well with cream/ milk just melts in mouth. Even though I don’t like this particular dish a lot but it’s my son’s favorite. This dish is really easy to prepare and also a good side dish for quick meals. Both my mom & MIL prepares this curry same way .

Ingredients

1 medium tender Anapakaya
1 ½ -2 tbsp half & half or whole milk
Salt to taste

Peel and cut anapaya into cubes, remove the seeds if needed and keep aside.

For seasoning
1 tsp oil
1 dried whole red chilli (broken)
½ tsp urad dal
½ tsp cumin seeds
Small pinch of hing
½ inch ginger piece (peel & minced)
Few curry leaves

Heat oil in small frying pan add urad dal, red chillies and fry until the urad dal starts to turn light brown. Now add cumin seeds, hing and ginger, allow the cumin seeds to crackle. Add curry leaves and turn of the heat and keep aside.

Procedure

In a heavy bottom shallow pan add anapayaka pieces, salt and cook on low medium heat covered. Anapakaya itself contains lots of moisture so you don’t need to add any extra water. Keep stirring in between. If needed sprinkle some water to avoid burning. It takes 10-15 minutes to cook. Add fried seasoning and cream mix well, cook for 1-2 minutes and turn of the heat.

This goes really well with rice and roties.

Notes and Tips

Do not cook for long after adding cream it will curdle. You can use ghee to fry seasoning instead of oil to add extra flavor. Also you can add onions (chopped) along with seasoning, fry and then add to the cooked squash.


24 Responses to “Anapakaya Palu Posi Kura”


  1. June 6, 2007 at 4:54 pm

    those pics look so beautiful.

  2. June 6, 2007 at 5:39 pm

    Using milk in this new to me,I use yogurt or sour cream.I will try this.Looks so delicious.I just got Calabash seeds today,planning to plant them:)

  3. June 6, 2007 at 9:49 pm

    yumm looks delicious.

  4. June 7, 2007 at 3:28 pm

    Oops!:P
    I accidentally published RCI post instead of drafting.I am still editing that post,not ready 100%. Sorry about that.I saw your comment,thank you.But I had to get that post back into draft.Hope you understand.I will publish later in the week:))

  5. June 7, 2007 at 10:35 pm

    You love Lauki so much. The sabzi looks very refreshing

  6. June 7, 2007 at 10:40 pm

    that’s one delicious looking veg🙂 so simple to make as well

  7. June 8, 2007 at 2:28 pm

    Thanks Sharmi, Do you cook anapakaya palu koora??

    Asha I make this lauki with yogurt also, but with milk its very different.

    Thanks roopa

    South Indians use lauki a lot in their everyday cooking. lauki kofta’s are my fav. My MIL makes it really good.

    Thanks richa, its really easy and also taste good.

  8. June 8, 2007 at 10:24 pm

    This dish looks very good. A very new combo for me. Everytime I buy bottle gourd, I get confused thinking what to do with it. Next time I will try this dish. Thanks a lot.

  9. June 9, 2007 at 2:59 am

    Anapakaya is sorakkai right ?hmm..I actually have the ancestory in Andhra..mother tongue, telugu..but we speak crack telugu instead of Sundara telugu and since our families are all settled in kerala and Tamil.N,our telugu is all mixed..
    Nice authentic recipe of paluposi koora of sorakkai.I make just sorakkai kootu….Nice pic too..:)Thanx fro sharing..

  10. June 9, 2007 at 3:01 am

    Shiva,why dont you give the web page link from your blogger profile???Then you dont have to type your URL in all our comment boxes…
    Just go to ur blogger prfile edit page…there you can see a query named “My web page”..type your Url in that box and you are done!!!!!OK??

  11. June 9, 2007 at 8:38 am

    Shilpa, You make lots of cream based curries, I saw in ur site so i’m sure you will love this. Give it a try and lemme know.

    Thanks Bharathy, couple of my husband’s friends also speak broken telugu like your family. Their ancestors moved to TN longback her patti & mom speaks good telugu and also knows a lot about typical AP dishes.
    BTW thanks for the tip will do it soon.

  12. June 10, 2007 at 7:00 am

    hi padmaja
    mmm yummy curry.i love this one.

  13. June 10, 2007 at 7:01 am

    i haven’t got any phone connection.i hope it will come on 12th.will call u once i got it.

  14. June 12, 2007 at 2:15 pm

    Padmaja.that looks so similar to our stews but we use coconut milk. Will surely try this.

  15. June 12, 2007 at 9:17 pm

    Thanks Swapna.

    Shaheen, we use lot of milk/ butter milk/ cream in our everyday Andhra cooking, but never tried any stews with coconut milk. I use coconut milk for pulao’s, and sometimes is kurma.

  16. June 13, 2007 at 10:45 am

    I have heard about curries with milk but have never tried them. Looks simple and delicious.

  17. June 14, 2007 at 6:30 am

    we use coconut cream+butter milk to make huli padma… adding milk and cooking this way sounds really interesting. i love bottle gourd which i hated before. after coming to UK i started appreciating all these vegetables🙂

  18. 18 Sandhya
    July 31, 2007 at 2:02 pm

    Hey Padmaja,
    I tried this recipe the other day and i really liked it….i like ur blog🙂 and i visit it as and when i get some time….Keep it up my friend!!!

  19. 19 Sandhya
    July 31, 2007 at 2:03 pm

    Hey by the way this is Sandhya from Chicago….Apu’s friend!!!

  20. August 1, 2007 at 10:53 am

    Hey Sandhya
    How are you and howz Shankar doing. I’m glad you liked the curry. Appu told me other day. Thanks for boosting my energy:D

  21. 21 rameshraju
    August 6, 2008 at 4:07 am

    Though Sorakaya and Anapa kaya belong to the same family their structures are different.
    The shape of anapakaya resembles a bottle, for why it is called bottle gourd. I think the shape of sorakaya is different.

  22. November 17, 2009 at 5:49 pm

    just wondering the same…in other blog,i was reading this anapakaya kura and in ingredients i see its sorakaya…hmm shouldnt ask this question being indian but probably i have poorest knowledge in this for which i am very shameful of but now i am learning each day

    thanks guys for your brilliant posts online helping so many like me.

  23. 23 Priya
    August 14, 2010 at 8:55 pm

    OK.. good try.

  24. May 4, 2011 at 1:30 pm

    Nice Picture. Very yummy. I also cook it but slightly different way.


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