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.
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 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