Potlakaya Perugu Pachadi Recipe (Curd and Snake Gourd Chutney)
Discover the delightful flavors of South India with Potlakaya Perugu Pachadi, a refreshing and wholesome chutney that beautifully combines snake gourd with creamy yogurt and aromatic spices. This dish serves as an excellent side, pairing perfectly with steaming rice or as a dip with your favorite snacks. Perfect for a weekday lunch, this chutney is not only delicious but also diabetic-friendly, making it an ideal choice for a nutritious meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snake gourd (pudulangai) | 1, finely chopped (approximately 1 cup) |
| Curd (Dahi / Yogurt) | 1 cup |
| Fresh coconut, grated | 1/2 cup |
| Sunflower oil | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Dry red chilli | 1, broken into pieces |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 |
| Protein | Approx. 4g |
| Carbohydrates | Approx. 12g |
| Dietary Fiber | Approx. 3g |
| Fat | Approx. 6g |
| Saturated Fat | Approx. 1g |
| Sodium | Varies by seasoning |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: South Indian
- Course: Side Dish
- Diet: Diabetic Friendly
Instructions
To begin the preparation of Potlakaya Perugu Pachadi, heat a small pan over medium heat and add 1 teaspoon of sunflower oil. Once the oil is hot, add the finely chopped snake gourd pieces to the pan. Fry them for a few seconds to soften slightly.
Next, add salt to taste and cover the pan, allowing the snake gourd to cook for 2-3 minutes. Be sure to check on the pieces occasionally to prevent burning and to ensure even cooking.
Once the snake gourd is tender, stir in the grated coconut and mix well. Turn off the flame and let the mixture cool down to room temperature.
In a separate small pan, prepare the seasoning by heating a teaspoon of sunflower oil over medium heat. Add the cumin seeds and mustard seeds to the pan and let them splutter, releasing their aromatic essence. When the mustard seeds start to pop, add the broken pieces of dry red chilli and a pinch of asafoetida (hing). Sauté the mixture for a few moments, and if desired, you can add the turmeric powder at this stage to enhance the color and flavor of your seasoning.
Once the seasoning is ready, transfer the cooled snake gourd and coconut mixture into a mixing bowl. Add 1 cup of curd and pour in the seasoning. Stir everything together gently until well combined.
Your Potlakaya Perugu Pachadi is now ready to be served! This gentle and creamy chutney pairs wonderfully with hot, steamed rice, making it a perfect choice for a comforting weekday lunch. Enjoy the unique flavors and textures that make this dish a staple in South Indian cuisine!
This recipe encapsulates the spirit of home-cooked South Indian fare, offering a balance of taste and nutrition that is sure to please everyone at the table. The use of fresh ingredients not only enhances the flavor but also provides a healthy option that aligns with your dietary needs.
