Palu Posina Sorakaya Kura, A Native Dish From Telugu Cuisine
Image Credit: Palu Posina Sorakaya Kura, Image Credits: Hari Chandana Ponnaluri@blendwithspices

Bottle gourd is called Anapakaya or Sorakaya in the Telugu kitchen. The Hindi name refers to it as Lauki or Dudhi. This vegetable allows one to cook in different ways. Its subtle taste blends with almost any ingredient and never overpowers the flavours. Palu Posina Anapakaya Or Sorakaya Kura is the Andhra style milk-based curry, and it shares similarities with dudh lau of Bengal and Dudhiya Lauki ki sabzi. 

Nutritionists, dieticians and fitness experts highly recommend bottle gourd for its many health benefits. This low in calories and high-in water content gourd is perfect for those on a weight-loss regime. The tender one gets cooked in no time and tastes better than the matured counterpart. 

Palu Posina Sorakaya Kura is a staple native dish in almost every Andhra household. This simple curry gets its creamy flavour from the milk, which is blended at the last stage. It tastes heavenly with steaming hot rice. Because of the minimal usage of spices and condiments, it is light on the stomach. And the milk gives a cooling effect.

 Palu Posina Sorakaya Kura

Sorakaya kura with puri, Image Credits: Ponnaluri@blendwithspices


  •  350 gm sorakaya, or bottle gourd
  • 1/2 Cup Milk
  • 2-3 green chillies
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 strands of fresh curry leaves
  • 1/2 tsp urad dal (minapa pappu)
  • 1/2 tsp chana dal 
  • A pinch of turmeric powder
  • 2 tsp cooking oil
  • Salt to taste


  1. Use a long bottle gourd. Peel the skin and cut in quarters (4 pieces) length-wise. 
  2. If there are any seeds, throw the spongy centre portion 
  3. Now cut the 4 pieces into 1/2 inch sizes and keep them aside
  4. Heat oil in a wok and keep the flame medium.
  5. Introduce the mustard seeds. As they splutter, add chana and urad dal.
  6. Fry them till they turn brown with a golden tinge
  7. Now add curry leaves, cumin seeds and slitted green chillies.
  8. Season them with salt and turmeric powder.
  9. Keep stirring them and fry for about 30 seconds. 
  10. Now blend in the chopped sorakaya and fry on low flame for nearly 5 minutes. 
  11. Once they turn a bit tender, add little water. 
  12. Put on a lid and cook the bottle gourd by keeping it covered for 4-5minutes. 
  13. Once the pieces turn translucent, check the cooking level by pressing with a fork or spoon. It shouldn't be mushy. 
  14. Keep the flame lowest and pour the milk slowly. If you are afraid the milk might curdle, then mix 1/4 tsp roasted rice flour or besan in the milk before pouring.  
  15. Allow the curry to cook on low flame until the milk comes to a boil.
  16. Switch off the flame. And let the curry or kura settle for 10-15 minutes.

Treat your taste buds with this native aromatic, mild dish from Andhra Pradesh.