POTLAKAYA PERUGU PACHADI
A tangy, cooling and refreshing south Indian style raita made of snake gourd, fresh coconut and mustard seeds makes it a unique dish with its distinct flavor. Makes a perfect accompaniment for any meal.
Servings: 4 people
Equipment
- Mini skillet
- Saucepan
- Blender
Ingredients
For Pachadi
- 1 Snake gourd tender and medium sized
- 1 cup Curd/Yogurt
- ¼ cup Freshly grated coconut
- 1 tbsp Mustard seeds
- 1 tsp Cumin seeds
- 1 Green chili
- 1 tsp Turmeric powder
- Salt to taste
- 1 cup Water
For tempering
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 sprig Curry leaves
- 4 Whole dry red chillies
- 2 tbsp Cilantro finely chopped
- ½ tsp Turmeric powder
Instructions
Prepping
- Peel or scrape the skin of Snake gourd and cut it according to your preference, discard the pith and seeds and keep the chopped snake gourd aside.
- Heat a saucepan and add 1 cup of water, tsp of turmeric powder, salt and let it come to a rolling boil and then add in chopped snake gourd.
- Boil them for 8-10 min until they translucent, later discard the water and drain the snake gourd pieces and keep aside.
- In a blender jar add in mustard seeds, freshly grated coconut, cumin seeds, chopped green chili and blend them to a semi coarse paste.
- In a mixing bowl add in curd/yogurt, blended coconut spice mix, salt, boiled and drained snake gourd and give everything a good mix.
- Taste and adjust the salt.
Make a tempering
- Heat a mini skillet or tempering pan, add oil and once its hot add in mustard seeds, cumin seeds, torn red chillies, curry leaves, turmeric powder and let them fry for a minute and later add the sizzling tadka/tempering to the whisked yogurt mix.
- Finally add in chopped cilantro, refrigerate and serve chilled with rice or rotis.
