Garden & Jungle

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Bottle gourd-cowpea gravy (Surakkai thatapayaru)

Posted by Geetha on November 26, 2008

This dish is mainly done in south India. This is one of my sister’s favorite gravy. I have done this recipe in Kongu style by adding little coconut. White rice goes very well with the gravy.



Bottle guard – 1 (small size)

Onion – 1

Green chili – 3

Tomato – 1

Cowpea – 1 cup

Channa dal – ½ tsp

Urad dal – ½ tsp

Mustard seeds – ½ tsp

Salt – to taste

Tamarind water – ¼ cup (a small onion size)

To Grind:-

Turmeric powder – 1/2 tsp

Chili powder – 1 tsp

Coriander powder – 2 tsp

Coconut – 3 Tsp



Soak cowpea for 2-3 hrs and cook separately and keep aside. Soak tamarind in a hot water and squeeze tamarind water from it.

Heat oil in a pan and once it is heated up add channa dal, urad dal, mustard seeds. Allow mustard seeds to splutter and then add onion, green chilies and fry till the onion turns into translucent. Once it is done add tomato and fry till it becomes soft. Then add bottle guard into the mixture, fry for 3 mins.


Then add grounded paste and water and allow this mixture to boil and cook till the raw smell goes off. Then add tamarind water and salt and allow it to cook for 5 mins. Finally add cowpea to the mixture and mix it well and Cook for another 2 mins and switch off the stove and serve hot with rice.


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