Potlakaya Perugu Pachadi Recipe (Curd and Snake Gourd Chutney)
Potlakaya Perugu Pachadi is a very simple and easy to prepare relish, which can be made within a few minutes. I remember the first time my mother made this dish, I fell in love with this gentle and unassumingly tasty dish. The soothing curd coupled with the ever sober snake gourd makes for an excellent combination.
Savour the Potlakaya Perugu Pachadi with some rice for a filling weekday lunch.
Other recipes that you can make with snake gourd are:
20 M
20 M
40 M
4 Servings
Ingredients
- 1 Snake gourd (pudulangai) , finely chopped (approximately 1 cup)
- 1 cup Curd (Dahi / Yogurt)
- 1/2 cup Fresh coconut , grated
- 1 teaspoon Sunflower Oil
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste For seasoning:
- 1 Dry Red Chilli , broken into pieces
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Sunflower Oil
- 1/4 teaspoon Asafoetida (hing)
How to make Potlakaya Perugu Pachadi Recipe (Curd and Snake Gourd Chutney)
To begin the preparation of Potlakaya Perugu Pachadi Recipe, first heat a small pan and add oil. Add the finely chopped snake gourd pieces. Fry for a few seconds. Add salt and cover the pan.
Let it cook for 2-3 minutes. Ensure the pieces do not get burnt, by checking in between.
Once the pieces are cooked, add grated coconut and mix well. Turn off the flame, and let it cool down.
For the seasoning, heat a small pan, add jeera and mustard.
Let the mustard seeds splutter. Add red chilli pieces, hing and saute. If you prefer, add turmeric and put off the flame.
Transfer the cooked snake gourd pieces and coconut to a bowl.
Add curd. Add the seasoning and mix well.
Serve this gentle Potlakaya Perugu Pachadi with hot rice for a weekday lunch.
