Potlakaya Perugu Pachadi, Pudalangai Thayir Pachadi, or Snake Gourd Raita is mellow, light on the stomach and cooling; making it an ideal for a meal on a hot summer day. It is the ideal accompaniment for roti and even rice.
About Snake Gourd and Benefits of Eating It
Snake Gourd (called Potlakaya in Telugu, Pudalangai in Tamil, Chichinda in Hindi and Padwal in Marathi) is sometimes a vastly underrated vegetable. This vegetable is:
- high in water content and fiber.
- rich in minerals, antioxidants as well as Vitamins A,B, C & E.
- fat-free
- cooling
As a result, this hidden superfood
- improves digestion and reduce acid reflux.
- flushes out toxins and improves.
- helps in weight management, cholesterol management, and diabetes control.
- acts as an expectorant.
What more can you ask for? 🙂
More Recipes with Gourds
- Pudalangai Kootu or Potlakai Kootu (Snake Gourd Curry)
- Beerakaya Thokku Pachadi | Andhra Ridge Gourd Peel Chutney
- Beerakaya Kura | Andhra Style Ridge Gourd Curry | Turai ki Sabzi
- Pavakkai Sambar | Bitter Gourd Sambar | Karela Sambar
- Kakarakaya Endu Kobbari Kharam | Andhra Style Karela Stir-Fry
How to Make Potlakaya Perugu Pachadi | Pudalangai Thayir Pachadi
- Prepping the Snake Gourd
- Wash 150 gms of snake gourd and cut the ends, if any.
- Cut the gourd in half lengthwise.
- Using a spoon or a knife, scrape off the seeds and fluff inside.
- Cut each half into 2 or 3 vertical strips and then into 1″ pieces.
- Now, to a heavy-bottomed vessel, add the snack gourd pieces and 1/2 cup water.
- Over medium heat, cook covered for 10 minutes till the gourd pieces are cooked. Stir the pieces at regular intervals and add a bit more water, if you think it is necessary.
- Turn off the heat and let the snake gourd pieces cool completely.
- If there is a lot of water left, drain it and set the water aside.
- Making the Potlakaya Perugu Pachadi
- Using a spoon, mix 1/2 cup dahi till it is smooth and has no lumps.
- Grind 2 green chillies and 1 tsp of chopped ginger to a coarse paste.
- Add the chilli-ginger paste and some salt to the dahi, and mix well.
- Now add the cooked and cooled Potlakaya pieces, and mix well.
- Adding the Tempering
- In a tempering ladle, heat 1 tsp of oil.
- Add 1/2 tsp udad dal and 1/2 tsp chana dal.
- Stir-fry till the dals are light golden brown.
- Now add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds.
- Stir-fry the mix till the mustard seeds crackle.
- Next, add 1 split dried red chilli and a few curry leaves and stir-fry for a few seconds.
- Turn off the heat and immediate add 1/4 tsp turmeric and mix well.
- Now add the tempering to the Potlakaya Perugu Pachadi and mix well.
- Let this Snake Gourd Raita rest for about 10 minutes.
- Serving Suggestions
- Serve with rotis or rice.
Recipe for Potlakaya Perugu Pachadi: The Andhra Snake Gourd Raita
Potlakaya Perugu Pachadi | Pudalangai Thayir Pachadi | Snake Gourd Raita
Mellow, cooling, filling and delicious Potlakaya Perugu Pachadi (called Pudalangai Thayir Pachadi in Tamil) is just what is needed on a hot summer day. Just enjoy it with some rice, millets, or roti to have a satisfying meal.This low-calorie dish is also very nutritious and is easy to make. What more can you ask for!
Equipment
- Chopping Board and Knife
- Heavy Bottomed Vessel (1/2 litre capacity)
- Bowl – 1/2 Litre Capacity
- Spoon
- Tempering Ladle or Small Kadai
- Grinder/Mortar-Pestle
Ingredients
- 150 gms Snake Gourd Potlakaya, Pudalangai
- 1/2 Cup Dahi
- 1/2 Cup Water
- 2 Green Chillies
- 1 tsp Ginger
- Salt as needed
For Tempering
- 1 tsp Oil
- 1/2 tsp Udad Dal
- 1/2 tsp Chana Dal
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 Dried Red Chilli
- 1/4 tsp Turmeric
- A Few Curry Leaves
Instructions
Prepping and Cooking the Snake Gourd
- Wash 150 gms of snake gourd and cut the ends, if any.
- Cut the gourd in half lengthwise.
- Using a spoon or a knife, scrape off the seeds and fluff inside.
- Cut each half into 2 or 3 vertical strips and then into 1″ pieces.
- Now, to a heavy-bottomed vessel, add the snack gourd pieces and 1/2 cup water.
- Over medium heat, cook covered for 10 minutes till the gourd pieces are cooked. Note: Stir the pieces at regular intervals and add a bit more water, if you think it is necessary.
- Turn off the heat and let the snake gourd pieces cool completely.
- If there is a lot of water left, drain it and set the water aside.
Making the Potlakaya Perugu Pachadi
- Using a spoon, mix 1/2 cup dahi till it is smooth and has no lumps.
- Grind 2 green chillies and 1 tsp of chopped ginger to a coarse paste.
- Add the chilli-ginger paste and some salt to the dahi, and mix well.
- Now add the cooked and cooled Potlakaya pieces, and mix well.
Adding the Tempering
- In a tempering ladle, heat 1 tsp of oil.
- Add 1/2 tsp udad dal and 1/2 tsp chana dal.
- Stir-fry till the dals are light golden brown.
- Now add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds.
- Stir-fry the mix till the mustard seeds crackle.
- Next, add 1 split dried red chilli and a few curry leaves and stir-fry for a few seconds.
- Turn off the heat and immediate add 1/4 tsp turmeric and mix well.
- Now add the tempering to the Potlakaya Perugu Pachadi and mix well.
- Let this Snake Gourd Raita rest for about 10 minutes.
Serving Suggestions
- Serve with rotis or rice.
Nutrition
Calories: 94 kcalCarbohydrates: 10 gProtein: 3 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gCholesterol: 8 mgSodium: 202 mgPotassium: 139 mgFiber: 2 gSugar: 4 gVitamin A: 136 IUVitamin C: 36 mgCalcium: 109 mgIron: 2 mg
Leave a Reply