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!
Course Accompaniment, Brunch, Dinner, Lunch, Side Dish
Cuisine Andhra, Gluten Free, Indian, South Indian, Tamil Nadu, Telangana, Vegetarian
Servings 2People
Calories 94kcal
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
150gms Snake GourdPotlakaya, Pudalangai
1/2CupDahi
1/2CupWater
2Green Chillies
1tspGinger
Salt as needed
For Tempering
1tspOil
1/2tspUdad Dal
1/2tspChana Dal
1/4tspMustard Seeds
1/4tspCumin Seeds
1Dried Red Chilli
1/4tspTurmeric
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.