Anapakaya Paala Koora

Name: Anapakaya Paala Koora
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons asafoetida powder; 454 grams calabash gourd (anapakaya), cut into 3/4-inch pieces; 1 teaspoon coriander seed; 1 teaspoon cumin seeds; 1 sprig fresh curry leaves; 1 teaspoons ground red pepper; 59 milliliters milk; 1 teaspoon mustard seed; 2 dried red chile peppers, broken into pieces; 4 servings salt to taste; 2 Tbsps vegetable oil

Anapakaya Paala Kooran is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 101 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. It works well as a very affordable side dish. If you have asafoetida powder, calabash gourd, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter.

Ingredients you will need

Red Chili Pepper

Whole Coriander Seeds

Mustard Seeds

Cumin Seeds

Cooking Oil

Equipment you will use

Frying Pan

Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture.

Ingredients you will need

Asafoetida

Curry Leaves

Cooking Oil

Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.

Ingredients you will need

Ground Cayenne Pepper