Tuesday, May 10, 2011

Anapakaya Pulusu / Bottle gourd in a sweet tangy tamarind gravy

Days are just flying by without me doing anything much...all I am doing is thinking and thinking and a whole lot of thinking! :)
Tho weather is getting better, I don't feel any enthusiasm in doing anything much. Even cooking...I wish it that it would get over fast so that I can be done with it!
I hope my mood would get better soon and I will feel happy yet again! :)
My only reason for being sane are my friends and my blog, well my kids too...

I made this anapakaya pulusu just recently. I feel pulusu is a heartwarming and feel happy dish, also very comforting. The sweet tangyness uplifts my mood surely.

It an easy to make dish and you can surely make it with different kinds of veggies like, eggplant, drumstick, sweet potato, okra etc.,., or you can combine all of them together too.
I think pulusu goes well with brown rice just like any type of dal. I think its a best combination.


1 small anapakaya or 1/2 of a big one, peeled and cut into half rounds
1 onion, chopped
2 small tomatoes
4 green chillies

1 tsp methi seeds, menthulu, dry roasted and powdered
1/4 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
2-3 dry red chillies
few curry leaves

tamarind, little larger than a marble size, pulp squeezed
pinch of sugar (optional)
1 tsp red chilli powder (or less)
1/4 tsp turmeric
chopped coriander leaves for garnish
water, as required
1 tbsp of oil
salt as required


Dry Roast the methi seeds to brown and powder them when cooled.
Heat oil in a pot.
Add the urad daal, mustard seeds and jeera. Let them splutter.
Add the dry red chillies and curry leaves.
Add the onion and green chillies. Saute for about 5 min.
Add the tomato and let it cook until they become soft.
Add the anapakaya or bottle gourd pieces along with some salt.
Cook till the pieces become soft. Add little water if needed
Add the chilli powder and turmeric and cook for another couple of minutes.
Add the tamarind pulp juice. Add sugar if needed.
Cook for another 5 minutes and add the methi powder. The gravy should get thickened by the methi powder and tomatoes.
Remove when thickened from heat.
Garnish with coriander leaves.
Serve with rice or roti!


  1. Good one..I see that you have not used any thickening agent (like besan, rice flour or any type of dal). I think it will be a little runny, right ?

  2. I love pulusu in all forms! Looks delectable.

  3. Tongue tickling gravy, mouthwatering here..

  4. wow, looks very inviting, love it :)

  5. Slurp, mouthwatering here, wat an irresistible pulusu..

  6. Hope shining sun makes you more cheerful in coming days, pamper urself best way! and pulusu looks great!

  7. You floored me with just the title Smitha! I'm a sucker for anything sweet and tangy. Your version of the bottle gourd is just the way I like it...!!

  8. pulusu looks so spicy and inviting! love the color!

  9. best and comforting food any day! looks a great filling meal :P

  10. Delicious and yummy pulusu. Cute tempting pics.

    Hamsamalini Chandrasekaran,

  11. Hey Smitha ~ this happens to the best of us just remember "this too shall pass".. A BIG bear hug to you :)
    Regarding the recipe ~ this is the BEST bottle gourd curry I have ever seen, what a great combo of ingredients/ flavors!
    US Masala

  12. Nice comfort food as you said. Perfect with hot rice and papad.

  13. that looks so tempting and tasty...never tried anything with bottle gourd...will try this dish sometime...:)

  14. This recipe sounds so unique and totally my kind,loved it!

  15. Hello my sweet! What a beautiful blog. Taste of Indian cuisine and I really identifies with his country. So now, I'm more a follower of your blog. Take this opportunity to invite you to visit my blog and know a bit of Brazilian cuisine. If you like, follow me.


    Kisses from Brazil!



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