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