Sorakaya Perugu Pachadi, also known as Anapakaya Perugu Pachadi, is a simple and refreshing Andhra-style side dish made by mixing cooked bottle gourd with curd and a flavorful tempering. It pairs beautifully with steamed rice or chapati and is perfect for hot days.
Ingredients
Main Ingredients
- Bottle gourd (Sorakaya / Anapakaya) – 1 small (peeled and finely chopped)
- Thick curd – 1 cup
- Salt – to taste
Tempering (Popu)
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Chana dal – 1 tsp
- Urad dal – ½ tsp
- Hing (asafoetida) – a pinch
- Green chillies – 2 (finely chopped)
- Ginger – 1 tsp (finely chopped)
- Onion – 1 small (finely chopped)
- Dry red chilli – 1
- Curry leaves – few
Preparation Steps
- Cook the Bottle Gourd:
Peel and finely chop the sorakaya. Boil in little salted water until soft. Drain and let it cool completely. - Prepare the Tempering:
Heat oil in a pan. Add mustard seeds, cumin seeds, chana dal, and urad dal.
When dals turn golden, add hing, green chillies, and ginger.Then add dry red chilli and curry leaves; fry for a few seconds.
Add finely chopped onion and fry till light golden. - Combine:
Add this tempering over the cooked sorakaya and mix well with salt. - Add Curd:
Once the mixture cools, add thick curd and mix gently. - Serve:
Serve with hot steamed rice or roti. Best enjoyed slightly chilled.
Tips
- Make sure sorakaya and tempering are completely cool before adding curd.
- Onion adds sweetness and crunch — don’t over-fry it.
- Adjust spice by varying green chillies.
- For richer taste, use homemade curd.
Health Benefits
- Bottle gourd keeps the body cool and aids digestion.
- Curd improves gut health and immunity.
- Chana dal and onion add protein and fiber.
- Ideal for light, healthy summer meals.