Anapakaya Pachadi | Sorakaya Pachadi (Andhra Lauki Chutney)

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.

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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

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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.
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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.
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5. Set aside to cool.
6. Add the anapakaya pieces, coriander leaves, green chillies, and salt to a chutney grinder.
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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.
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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.

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Recipe for Sorakaya Pachadi | Bottle Gourd Chutney from Andhra Pradesh

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

Aruna

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.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Accompaniment, Chutney, Dinner, Lunch

Cuisine Indian, Telangana

Servings 6 People

Calories 27 kcal

Ingredients

  

1x2x3x

• 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 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.

Nutrition

Calories: 27 kcalCarbohydrates: 4 gProtein: 1 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gSodium: 223 mgPotassium: 58 mgFiber: 1 gSugar: 2 gVitamin A: 116 IUVitamin C: 15 mgCalcium: 10 mgIron: 1 mg

Keyword Anapakaya Pachadi, Andhra Bottle Gourd Chutney, Lauki Chutney, Sorakaya Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!