Tag Archives: Bottle Gourd

Sorakaya Badithem

Sorakaya Badithem

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Sorakaya Badithem is a dish from our grand parents.  The main ingredients are Bottle Gourd & Raw Tamarind Pods.  For easy understanding, it may be called Sorakaya Chintakaya Pachadi !!

Bottle Gourd cubes – 2 cube
Thick Raw Tamarind Pulusu (Juice) – 3 tbsp
Sesame – 1 ½ tbsp
Dried Coconut – 4 inch piece
Green Chilies – 10
Garlic – ½ bulb
Curry Leaves – 2 twigs
Coriander Leaves – ¼ bunch (Optional)
Oil – 1 tbsp
Salt – to taste

Sorakaya Badithem Ingredients

Boil raw tamarind with a little water & allow it to cool down.
Then extract the juice out of it by kneading & straining.
If the thick juice (Pulusu) is more than needed, it can be refrigerated & used again.
Heat a pan & fry sesame. Take it aside.
Heat ½ teaspoon oil & fry green chilies.
Heat a bowl & cook these cubes without adding anything.
Grind sesame, dried coconut, green chilies, garlic and salt adding tamarind juice into a fine paste.
Gently mash the cooked bottle gourd & the ground paste together using a mortar & pestle.
Or in a bowl, using a pappu gutti, gently mash the cubes & paste together.
Optionally, you can make tadka using all or some of the items from remaining oil, mustard, cumin seeds, fenugreek seeds, black gram, bengal gram & chopped curry leaves.
Personally, I prefer making tadka only with chopped curry leaves. Add it to the dish.
Garnish with chopped coriander leaves & it is ready to be served.
It goes very well with Jowar ki roti (Hindi) / Jonna Rotte (Telugu). Jowar is Sorghum in English.
This dish can be made using Yellow Cucumber instead of Bottle Gourd. Rest of the ingredients remain same.  Click here for the recipe.


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Kaddu ka Dalcha


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Dalcha is Hyderabad’s special recipe prepared with Bottle Gourd & spices.  Savor it with another Hyderabadi dish, Bagara Khana (Rice) & you will be longing for more!!


Bottle Gourd – 1 small
Tomatoes – 4
Onion – 1
Bengal gram / Chana Dal – 1 cup
Tamarind – 1 big lemon sized
Green Chilies – 6
Red Mirchi Powder – ½ tsp
Curry leaves – ½ bunch
Turmeric – a pinch
Salt – 3 tsp
Oil – 4 tbsp
Cloves – 5
Cardamom – 2
Cinnamon – 2 inch sticks
Sahijeera – ½ tsp

Kaddu ka dalcha ingredients

Sort & soak tamarind & Bengal gram separately for about 30 minutes & pressure cook Bengal gram for around 4 whistles.  Allow it cool down & mean while chop tomatoes, bottle gourd, onion and slit green chilies.


Take a deep bowl and heat oil, add mustard seeds & jeera.  Once it crackles, add green chilies, curry leaves and onions to it & sauté for about a minute or two.  Add the bottle gourd and tomatoes after frying each for a couple of minutes.  Add turmeric and half of the salt.  Allow it to cook on medium flame.

Preparation_Dalcha_2Meanwhile, grind the boiled gram, tamarind & spices.  When the bottle gourd is almost cooked, add this paste & water to it.  Add water as per your liking and adjust salt accordingly.  Switch the flame off when it comes to boiling.  Serve it hot with Bagara Khana, it will be an amazing treat!!

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