Potlakaya Perugu Pachadi Recipe (Snake Gourd Yogurt Chutney)
Cuisine: South Indian
Course: Side Dish
Diet: Diabetic Friendly
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
This Potlakaya Perugu Pachadi, also known as Snake Gourd Yogurt Chutney, is a delightful South Indian side dish. With its refreshing yogurt base and the distinct flavor of snake gourd, this dish is not only light but also nutritious. It pairs beautifully with rice, sambar, or even as an accompaniment to a variety of Indian breads. The hint of coconut and tempering (tadka) brings the perfect balance of flavors, making this dish a favorite at the dining table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Snake Gourd (Chichinda) | 1 cup |
| Yogurt (Perugu) | 1 cup |
| Freshly Grated Coconut | 1/2 cup |
| Oil | 2 teaspoons (1 for cooking, 1 for tempering) |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Dry Red Chili | 1, broken into pieces |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Instructions:
-
Cook the Snake Gourd:
- Heat 1 teaspoon of oil in a pan or kadhai. Add the snake gourd pieces and salt. Cover the pan and cook for about 2 to 3 minutes, stirring occasionally to ensure it cooks evenly.
- Once the snake gourd is tender, add the grated coconut and turmeric powder. Mix everything well and cook for another 2 minutes. Remove from the heat and set aside to cool in a bowl.
-
Prepare the Tempering (Tadka):
- In a small tempering pan, heat 1 teaspoon of oil. Add the cumin seeds and mustard seeds. Allow them to splutter and then add the broken dry red chili pieces and asafoetida (hing).
- Sauté for 10 seconds, making sure the spices do not burn.
-
Combine the Ingredients:
- Once the snake gourd mixture has cooled, add the yogurt to it and mix well. Then, pour the hot tempering (tadka) over the yogurt mixture and give it another gentle stir.
-
Serve:
- Potlakaya Perugu Pachadi is now ready to be served. Enjoy it as a side dish with steamed rice, sambar, papad, or even with a glass of spiced buttermilk (masala chaas) for a complete meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~80 kcal |
| Carbohydrates | 8g |
| Protein | 2g |
| Fat | 4g |
| Fiber | 2g |
| Sodium | 150mg |
Tips for Perfect Potlakaya Perugu Pachadi:
- Freshness of Ingredients: Use fresh snake gourd and yogurt for the best taste and texture. Fresh yogurt adds a creamy texture and tangy flavor to the chutney.
- Adjusting Heat: If you like the chutney spicier, you can add an extra dry red chili or a green chili to the tempering. Adjust the amount of salt and chili to suit your taste.
- Coconut: Grating fresh coconut will give the chutney a more aromatic and flavorful base. If fresh coconut is not available, desiccated coconut can be used, though it might slightly alter the flavor.
- Serving Suggestions: This chutney pairs perfectly with rice, sambar, roti, or can even be enjoyed with dosa or idli.
Potlakaya Perugu Pachadi is a versatile and flavorful side dish that’s easy to make and perfect for any meal. Whether you’re serving it at a festive gathering or simply enjoying it on a weekday, this healthy and refreshing chutney will surely elevate the meal!
