Anapakaya Pachadi (Sorakaya Pachadi) is a very-easy-to-make bottle gourd chutney from Andhra Pradesh. It also literally needs just 3 ingredients and so can be made in a jiffy.

Anapakaya Pachadi | Andhra Bottle Gourd Chutney
Anapakaya Pachadi | Andhra Bottle Gourd Chutney

Many a time, I have Anapakaya (Bottle Gourd/Lauki) left over after using it in various pulusus, especially Mukkala Pulusu | Teepi Pulusu | Bellam Pulusu. One option is, of course, to make Anapakaya Kura with it. However, sometimes the Anapakaya is not very tender or there is just not enough to make a sabzi. In such cases, this Lauki Chutney | Bottle Gourd Pachadi is a very good option.

While we normally mix it in rice and eat, this chutney is a great side dish for dosas as well. 🙂

I had first posted this recipe in June 2012 and am updating it after 8 long years with new photos and measures in weight. 🙂

How to Make Anapakaya Pachadi | Sorakaya Pachadi | Lauki Chutney from Andhra Pradesh

Sorakaya Pachadi | Lauki or Ghiya Chutney from Andhra Pradesh
Sorakaya Pachadi | Lauki or Ghiya Chutney from Andhra Pradesh

Serves: 4

Time: 15 Min

Tips Before You Start

  • You can even use the centre portion of a old-ish bottle gourd. Just remove the seeds.
  • Do fry the anapakaya over medium heat. Over high-heat, the edges brown but the vegetable remains uncooked. 🙁
  • Do add spicy green chillies generously. Otherwise, the pachadi will be bland.

Ingredients

  1. Anapakaya, Sorakaya, Bottle Gourd, Lauki or Ghiya – 200 gms
  2. Coriander Leaves – 1/4 cup full (one fistful)
  3. Spicy Green Chillies – 2 or 3
  4. Oil – 1 tsp
  5. Salt to Taste
  6. For Tempering
    1. Mustard Seeds – 1/4 tsp
    2. Red Chillies – 1 or 2
    3. Oil – 1/2 tsp

Method

  1. Peel and dice the anapakaya/bottle gourd in 1/2″ pieces. Small pieces cook quickly and completely.
  2. In a kadai/wok, heat the 1 tsp oil.
  3. Add the anapakaya pieces and green chillies.
  4. Over medium heat, stir-fry the pieces till they soften and turn translucent. At this point, they may just start to brown at the edges.
  5. Set aside to cool.
  6. Add the anapakaya pieces, coriander leaves, green chillies, and salt to a chutney grinder.
  7. Grind into a smooth paste. Ideally, you should not need any water as the water content in bottle gourd os very high; if you do need to use water, add just about 1 tsp at a time.
  8. Transfer the pachadi out into a bowl.
  9. The Tempering
    1. In a heavy-bottomed ladle, heat 1/2 tsp oil.
    2. Add mustard seeds and wait till they splutter.
    3. Add red chillies and curry leaves to the oil.
    4. Stir-fry for a few seconds.
    5. Add the tempering to the pachadi.
    6. Mix well.
  10. Serve Sorakaya Pachadi | Anapakaya Pachadi as a side dish with rice and ghee or then as an accompaniment to dosa.
Sorakaya Pachadi is a lauki or ghiya chutney from Andhra Pradesh
Sorakaya Pachadi | Lauki Chutney from Andhra Pradesh

Recipe for Sorakaya Pachadi | Bottle Gourd Chutney from Andhra Pradesh

Anapakaya Pachadi | Sorakaya Pachadi | Bottle Gourd Chutney

Sorakaya Pachadi | Anapakaya Pachadi | Lauki Chutney | Bottle Gourd Chutney from Andhra Pradesh

This Sorakaya Pachadi is a great way to use leftover bottle gourd. This traditional pachadi from Andhra Pradesh needs just 3 ingredients and is ready in a jiffy. Eat t with rice, as we Andhras do, or then serve as an accompaniment to dosa.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Accompaniment, Chutney, Dinner, Lunch
Cuisine Andhra Pradesh, Indian, Telangana

Ingredients
  

  • 200 gms Anapakaya, Sorakaya, Bottle Gourd, Lauki or Ghiya (~1 cup of 1/2" pieces)
  • 1/4 Cup Coriander Leaves (~ 1 fistful)
  • 2 or 3 Spicy Green Chillies
  • 1 tsp Oil
  • Salt to Taste

For Tempering

  • 1/4 tsp Mustard Seeds – 1/4 tsp
  • 1 Red Chilli
  • 1/2 tsp Oil

Instructions
 

  • Peel and cut the bottle gourd in 1/2" pieces. Large pieces will take time to cook and so we use small pieces.
  • In a kadai/wok, heat the 1 tsp oil.
  • Add the bottle gourd pieces and green chillies.
  • Over medium heat, stir-fry the pieces till they soften and turn translucent. Do not fry on high-heat because the pieces may turn brown from the outside but not cook from the inside.
  • Set aside to cool.
  • Grind the fried bottle gourd, green chillies, coriander leaves, and salt in to a smooth paste. Ideally, you should not need any water, but if you do need some, add just about 1 tsp at a time.
  • Transfer the pachadi into a bowl.

The Tempering

  • In a heavy-bottomed ladle, heat 1/2 tsp oil.
  • Add mustard seeds and wait till they splutter.
  • Add red chillies and curry leaves to the oil, and stir-fry for a few seconds.
  • Add the tempering to the pachadi and mix well.
  • Mix well.
  • Serve Sorakaya Pachadi | Anapakaya Pachadi as a side dish with rice and ghee or then as an accompaniment to dosa.

Notes

Tips
  • You can even use the centre portion of a old-ish bottle gourd. Just remove the seeds.
  • Do add spicy green chillies generously. Otherwise, the pachadi will be bland.
Keyword Anapakaya Pachadi, Andhra Bottle Gourd Chutney, Lauki Chutney, Sorakaya Pachadi

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