Potlakaya Perugu Pachadi Recipe (Curd and Snake Gourd Chutney)

Name: Potlakaya Perugu Pachadi Recipe (Curd and Snake Gourd Chutney)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Snake Gourd (1 Snake gourd (pudulangai) finely chopped (approximately 1 cup)); 1 cup Yogurt (1 cup Curd (Dahi / Yogurt)); ½ cup Coconut (1/2 cup Fresh coconut grated); 2 tsp Vegetable Oil (1 teaspoon Oil + 1 teaspoon Oil); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 1 piece Red Chili (1 Dry Red Chilli broken into pieces); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing))

Potlakaya Perugu Pachadi Recipe (Curd and Snake Gourd Chutney) - Pachadi Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1To 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.
2Let it cook for 2-3 minutes. Ensure the pieces do not get burnt, by checking in between.
3Once the pieces are cooked, add grated coconut and mix well. Turn off the flame, and let it cool down.
4For the seasoning, heat a small pan, add jeera and mustard.
5Let the mustard seeds splutter. Add red chilli pieces, hing and saute. If you prefer, add turmeric and put off the flame.
6Transfer the cooked snake gourd pieces and coconut to a bowl.
7Add curd. Add the seasoning and mix well.
8Serve this gentle Potlakaya Perugu Pachadi with hot rice for a weekday lunch.