Potlakaya Perugu Pachadi is a refreshing, mildly spiced chutney made with snake gourd (potlakaya) and yogurt. It’s perfect for pairing with hot rice or as a side for rotis.
Ingredients
- Potlakaya (Snake Gourd) – 1 medium, peeled and sliced
- Yogurt (Curd) – 1 cup, whisked
- Red chili powder – ½ tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Oil – 1 tsp
For Tempering (Popu):
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Hing (Asafoetida) – a pinch
- Garlic – 4 cloves, crushed
- Dry red chilies – 2
- Curry leaves – few
Preparation Steps
- Cook Snake Gourd:
- Heat 1 tsp oil in a pan. Add sliced snake gourd, turmeric, red chili powder, and salt.
- Sauté until soft and slightly translucent.
- Mix with Yogurt:
- Remove from heat and allow to cool slightly.
- Add the sautéed snake gourd to whisked yogurt and mix gently.
- Prepare Tempering:
- In a small pan, heat 1 tbsp oil.
- Add mustard seeds and let them splutter.
- Add cumin seeds, crushed garlic, dry red chilies, hing, and curry leaves. Sauté for 30–40 seconds until aromatic.
- Combine:
- Pour the tempering over the snake gourd-yogurt mixture. Mix gently.
- Adjust salt and chili powder if needed.
- Serve:
- Serve immediately with steamed rice or chapati for a cooling, flavorful side dish.
Health Benefits
- Snake gourd is low in calories and rich in fiber, promoting digestion.
- Yogurt provides probiotics for gut health.
- Garlic and curry leaves boost immunity and have antioxidant properties.
Tips
- Use room-temperature yogurt instead of cold yogurt to prevent curdling.
- Do not overcook the snake gourd; slightly crunchy pieces give better texture and taste.
- Adjust chili powder according to your spice preference.
- For extra flavor, you can add a few crushed peppercorns in the tempering.
- Serve the pachadi fresh; it tastes best when consumed within a few hours of preparation.
Variations
- You can make the same recipe using ridge gourd (beerakaya) or bottle gourd (sorakaya) instead of snake gourd.
- Replace red chili powder with finely chopped green chilies for a milder, fresher flavor.
- For a vegan version, use plant-based yogurt like coconut or almond yogurt.
- Add a spoon of grated coconut to the tempering for a traditional South Indian touch.
- Mix a few coriander leaves or mint leaves for a refreshing twist.