From the recipe box
Potlakaya Perugu Pachadi (Snake Gourd Yogurt Chutney)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Potlakaya (Snake Gourd), Onion, Tomato
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 15 mins
- Total
- 35 mins
- Serves
- 3
Ingredients
- 1medium potlakaya (snake gourd), with the white spots peeled off, cut into rings or small pieces
- ½medium onion, finely chopped
- 1small tomato, finely chopped
- as neededSalt
- ¾-1 cupyogurt, whisked until smooth
- ¼ teaspoonred chili powder (adjust to taste)
- 1 tablespoonoil
- ¼ teaspoonmustard seeds
- ¼ teaspooncumin seeds (jeera)
- ¼ teaspoonsplit urad dal
- ½ teaspoonchana dal
- 1sprig fresh curry leaves
Notes & Tips
- Potlakaya Perugu Pachadi is a simple Telugu yogurt-based side dish where the mild flavor of snake gourd pairs beautifully with tangy yogurt and a flavorful tempering.
- Removing the white spots from the snake gourd is an important step. You do not need to remove all the skin, but the spotted areas can contribute to bitterness.
- Salting the potlakaya before cooking helps draw out excess water and reduces any bitter flavor.
- Always allow the cooked vegetable mixture to cool before mixing with yogurt. Adding hot vegetables directly into yogurt can cause the yogurt to separate.
- This pachadi is best served fresh with hot rice!
Step by step
Method
- 01
Prepare the potlakaya by removing the white spotted areas from the skin. You do not need to peel the entire vegetable, but removing the white spots helps prevent bitterness.
- 02
Cut the potlakaya into rings or bite-sized pieces. Add some salt and let it rest for 10-15 minutes. Drain out any water released from the vegetable and rinse lightly if needed. This helps remove any bitter taste.
- 03
Heat oil in a pan. Add mustard seeds and allow them to splutter. Add cumin seeds, split urad dal, and chana dal, waiting about 20-30 seconds between additions so each ingredient roasts properly without burning. Add curry leaves.
- 04
Add the chopped onions and tomatoes. Sauté until the onions soften and the tomatoes begin to cook down.
- 05
Add the prepared potlakaya pieces and mix well. Cover with a lid and cook for 8-10 minutes until the vegetable becomes tender. Add a splash of water if needed to prevent sticking.
- 06
Turn off the heat and allow the cooked vegetable mixture to cool completely.
- 07
Mix the cooled potlakaya mixture with whisked yogurt and red chili powder. Adjust salt as needed.
- 08
Serve with hot rice and enjoy.
