Wednesday, August 25, 2010

Sorakaya Miriam kura / Louki pepper curry

The rains are here and common cold seems to have become more than common. It’s a known fact that pepper is a good soother for cold but to really just have pepper and milk or any of the simple medicines is quite energy consuming, or that is what most of us feel. Sorakaya Miriam curry is a pepper based gravy curry. Will not just act as a soother but will also give us the energy to make and have the other soothers.

Preparation time: 20-30 mins

Serves: 4


Medium sized bottle gourd (Sorakaya/louki) 1
Ghee 1 tsp
Black gram (Uddi pappu/urad dal) 1 ½ tsp
Pepper ½ tsp
Dry/fresh coconut 4tsp
Red chilli 1
Refined cooking oil 2tsp
Mustard seeds 1tsp
Curry leaves 5

Salt to taste

Fresh and chopped coriander to garnish


Peel and cut the bottle gourd into small cubes. Add salt, water enough for the the bottle gourd to be immersed and leave to boil.

In a pan, add a drop of ghee and roast each separately: Black gram and pepper (cones/powder as available). Set aside to cool for 5 mins.

Grind to fine paste: Black gram, pepper, 1 red chilli, 4 tsp of dry/fresh coconut as available and 4 tsp water.

Once the diced bottle gourd is cooked, add the above ground paste and stir for a minute or two.

In a pan, prepare tempering: Heat a tsp of oil. Add seeds and as the splutter, add curry leaves.

Season the curry with the above tempering. Garnish with fresh and chopped coriander and serve.

Sorakaya Miriam curry is a rice as well as Indian bread supplement. Made in most south Indian homes, especially during the colder days, the curry is savored by even those who hate pepper. Reason: the least quantity of pepper used.
So if there is someone at home suffering from cold, here is what they ought to have.

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