From bejjala pulusu to pachadi: Cooking with gourds, peel and all
‘In my Andhra family, we routinely ate a lot of gourd, as pappucharu, pachadi, pulusu or paala koora’
If I had to dredge up a memory about sorakai (bottle gourd), it would have to be the one about how I ate koottu made with it day in…