Name: Potlakai Perugu Pacchadi (Curd and Bottlegourd chutney) recipe by Aparna Parinam at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 small snake gourd - approximately 1 cup (finely chopped); 1 Cup of Curd; ½ cup grated coconut; 1 Teaspoon oil; A pinch of turmeric (optional); salt to taste; For Seasoning -; 1 red chilli (broken into pieces); 1/2 teaspoon cumin seeds (jeera); 1/2 teaspoon mustard seeds; 1 teaspoon of oil; 1 pinch of asafoetida (hing)

ABOUT Potlakai Perugu Pacchadi (Curd and Bottlegourd chutney) RECIPE

This is a very simple and easy to prepare relish, which can be made within a few minutes. I remember the first time my mother made this dish, I fell in love with this gentle and unassumingly tasty dish. The ‘soothing’ curd coupled with the ever sober ‘snake gourd’ (though this name seems scary, in reality it is the opposite – this vegetable is very gentle and harmless to the body) makes an excellent combination to be savored with rice.

Ingredients Serving: 4

1 small snake gourd - approximately 1 cup (finely chopped)
1 Cup of Curd
½ cup grated coconut
1 Teaspoon oil
A pinch of turmeric (optional)
salt to taste
For Seasoning -
1 red chilli (broken into pieces)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds
1 teaspoon of oil
1 pinch of asafoetida (hing)

Instructions

Heat a small pan, add oil. Add the finely chopped snake gourd pieces. Fry for few seconds. Add salt and cover the pan.
Let it cook for 2-3 minutes. Ensure the pieces do not get burnt, by checking in between. Once, the pieces are cooked, add grated coconut and mix well. Turn off the flame, and cool it.
For seasoning, heat a small pan. Add jeera and mustard. Let the mustard seeds splutter. Add red chilli pieces. Add hing. Saute. If you prefer, add turmeric and put off the flame.
Transfer the cooked bottlegourd pieces and coconut to a bowl. Add curd. Add the seasoning. Mix well.
Serve the chutney with hot rice.

Similar Recipes