Anapakaya Palu Kura (Sorakaya Palu Kura) is a mild Andhra curry made with tender bottle gourd simmered in milk. With no heavy spices, it’s light, cooling, and comforting — perfect for kids, elders, and anyone wanting a simple home-style dish.
Ingredients
Main Ingredients:
- Bottle gourd (Anapakaya / Sorakaya) – 2 cups (peeled & chopped)
- Milk – 1 cup (boiled)
- Oil – 1 ½ tbsp
- Onion – 1 medium (finely chopped)
- Green chillies – 3 (slit)
- Ginger garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Salt – as required
- Coriander leaves – few (chopped)
Preparation Steps
- Prep the bottle gourd:
Peel and chop bottle gourd into small cubes. - Cook onions and chillies:
Heat oil in a pan. Add chopped onion and slit green chillies. Saute till onions turn golden brown. - Add ginger garlic paste:
Add ginger garlic paste and fry till the raw smell disappears. - Add bottle gourd:
Add chopped anapakaya, turmeric, and salt. Sprinkle a little water. Cover and cook till the pieces become soft (10–12 minutes). - Add spice and milk:
Add red chilli powder and mix. Pour milk and simmer on low flame for 2–3 minutes. - Finish:
Add chopped coriander leaves and turn off the heat. Serve hot with steamed rice or roti.
Tips
- Always use fresh tender bottle gourd for best flavor.
- Add milk at the end to prevent curdling.
- You can use a spoon of cream for extra richness.
- Avoid adding tomatoes — they may curdle the milk.
Variations
- With Dal: Add a few spoons of cooked moong dal for a creamier texture.
- Without Onion & Garlic: Skip both and just use green chillies and curry leaves for a satvik version.
- Coconut Milk Version: Replace regular milk with coconut milk for a vegan twist.
Health Benefits
- Bottle gourd is hydrating and supports digestion.
- Milk adds calcium and protein.
- The curry is light, cooling, and suitable for all ages.