Potlakaya Perugu Pachadi (Curd and Snake Gourd Chutney) Recipe
Potlakaya Perugu Pachadi is a simple yet delightful South Indian chutney, renowned for its soothing combination of curd and the subtle flavor of snake gourd. This dish is perfect for anyone looking for a mild, diabetic-friendly accompaniment to their meals. The creamy curd blends seamlessly with the tender cooked snake gourd, while the seasoning adds a burst of flavor, making it a refreshing side dish to pair with rice.
Cuisine: South Indian
Course: Side Dish
Diet: Diabetic-Friendly
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Serves: 2-3 people
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Snake gourd (Pudulangai), finely chopped | 1 medium (approx. 1 cup) |
| Curd (Dahi / Yogurt) | 1 cup |
| Fresh coconut, grated | 1/2 cup |
| Oil | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| For Seasoning | |
| Dry Red Chilli, broken into pieces | 1 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds (Rai / Kadugu) | 1/2 teaspoon |
| Oil | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Instructions:
-
Prepare the Snake Gourd:
- Heat a small pan on medium flame and add 1 teaspoon of oil.
- Add the finely chopped snake gourd (pudulangai) to the pan. Sauté for a few seconds.
- Sprinkle salt and cover the pan. Let the snake gourd cook for 2-3 minutes, stirring occasionally to prevent burning.
- Once the snake gourd is tender, add the grated coconut and stir well. Turn off the flame and let it cool.
-
-
Prepare the Seasoning:
- In a separate small pan, heat 1 teaspoon of oil.
- Add cumin seeds (jeera) and mustard seeds (rai) to the hot oil. Let the mustard seeds splutter.
- Add the broken red chilli pieces and asafoetida (hing), sauté for a minute. If you prefer, you can also add the turmeric powder here and mix it in well.
- Remove the pan from heat and set the seasoning aside.
-
Combine the Ingredients:
- Transfer the cooked snake gourd and coconut mixture into a mixing bowl.
- Add 1 cup of curd (yogurt) and mix everything well to combine the ingredients smoothly.
-
Add the Seasoning:
- Pour the prepared seasoning (cumin, mustard, red chilli, and hing) over the snake gourd mixture and stir to blend the flavors.
-
Serve:
- Serve the Potlakaya Perugu Pachadi as a side dish with hot rice for a comforting, light meal. It is also great as a cooling accompaniment to spicy curries.
Tips:
- For a spicier version, you can increase the amount of red chili or add a pinch of chili powder.
- This chutney can be made ahead of time and stored in the refrigerator for up to 2 days, making it a convenient addition to your meal prep.
- You can also experiment by adding a few fresh curry leaves to the seasoning for added flavor and aroma.
This humble yet flavorful Potlakaya Perugu Pachadi is a perfect example of how South Indian cuisine effortlessly combines simplicity with deliciousness. Try it today and enjoy the subtle yet rich tastes it brings to your dining table!
