Potlakaya pachadi – yet another spicy Andhra style pachadi recipe with snake gourd aka potlakaya.
My mother makes potlakaya perugu pachadi with this veggie, another famous Andhra recipe.
During Navratri, we went to Durga temple and they gave us this veggie as Prasadam. For shakambari alankaram, they decorate Durga Devi with all veggies and distribute them later to the devotees.
On the same day, on a local tv channel, I watched this snake gourd chutney recipe. I tried it immediately and it turned out delicious. From then we are eating this vegetable weekly once.
Sometimes, mostly on busy weekday mornings, I make this potlakaya pachadi in a mixer grinder. Else will do it in a mortar pestle.
I also do similar pachadi recipes with dosakaya and brinjal.
There are many other pachadi recipes on this blog, do check them out.
Potlakaya pachadi recipe with step by step pictures:
Soak the tamarind in little water. Just enough for soaking it.
Dry roast the urad dal in a pan till it turns brown and smells aromatic. Once it is done, take it aside on to a plate.
To the same pan, add a tsp of oil and fry red chili. Take it into mortar pestle.
Add some more oil, chopped snake gourd, and salt to the pan. And cover the pan with a lid, let it cook in its own water.
Switch off the flame once the vegetable is cooked completely. I cooked the veggie for approximately 10 minutes.
In the meantime, add turmeric powder, coriander seeds powder, fried red chili, salt, garlic cloves, roasted cumin and fenugreek seeds to the mortar pestle.
Crush the ingredients till we get the rough paste out of them.
Now add roasted urad dal to the mortar pestle and pound them roughly. It will take a bit of time but its worthful 🙂
Add the soaked tamarind and make a paste out of all ingredients.
Now add cooked snake gourd and roughly mash it.
Finally, add roughly chopped onions and pound these as well. Rough pieces of snake gourd and onions will marinate in tamarind and taste good after some time.
Take the potlakaya pachadi into a serving bowl. Make tadka using tadka ingredients and add it to the snake gourd chutney, mix it well and it is ready to serve!
Serve this potlakaya pachadi with hot rice and ghee like all Andhra chutneys. At home, we also eat this for roti, bhakri, and dosa.
You might be interested in other Andhra style chutney recipes on this blog. Please do check them out.
Brinjal chutney
Indian spiced eggplant chutney recipe made in a mortar pestle
Yellow cucumber chutney
Traditional Andhra style chutney recipe with yellow cucumber and Indian spices
Amaranth leaves chutney
Healthy chutney recipe with amaranth leaves (thotakura) and gooseberry (amla)Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don’t forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.
Snake gourd chutney recipe:
Potlakaya pachadi
Ingredients
- 1 medium sized potlakaya (Snake gourd – around 250 gms)
- small Lemon sized tamarind
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 5 garlic cloves
- 1/2 tsp cumin seeds
- 1/4 tsp methi seeds
- 1 tbsp urad dal
- oil
- 2 red chilli
- salt
- 1 small onion
tadka
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 red chili
- pinch of hing
- 1 sprig curry leaves
Instructions
- Soak the tamarind in little water. Just enough for soaking it.
- Dry roast the urad dal in a pan till it turns brown and smells aromatic. Once it is done, take it aside on to a plate.
- To the same pan, add a tsp of oil and fry red chili. Take it into mortar pestle.
- Add some more oil, chopped snake gourd, and salt to the pan. And cover the pan with a lid, let it cook in its own water.
- Switch off the flame once the vegetable is cooked completely. I cooked the veggie for approximately 10 minutes.
- In the meantime, add turmeric powder, coriander seeds powder, fried red chili, salt, garlic cloves, roasted cumin and fenugreek seeds to the mortar pestle.
- Crush the ingredients till we get the rough paste out of them.
- Now add roasted urad dal to the mortar pestle and pound them roughly. It will take a bit of time but its worthful 🙂
- Add the soaked tamarind and make a paste out of all ingredients.
- Now add cooked snake gourd and roughly mash it.
- Finally, add roughly chopped onions and pound these as well. Rough pieces of snake gourd and onions will marinate in tamarind and taste good after some time.
- Take the potlakaya pachadi into a serving bowl. Make tadka using tadka ingredients and add it to the snake gourd chutney, mix it well and it is ready to serve!
- Serve this potlakaya pachadi with hot rice and ghee like all Andhra chutneys. At home, we also eat this for roti, bhakri, and dosa.
Pavani
Never tried potlakaya pachadi. It looks and sounds absolutely delicious. Will have to give your recipe a try next time I buy fresh potlakaya. Thanks for sharing.
Sravanthi
Thank you so much Pavani. It will be delicious, please try it.
Amara
Another delicious roti pachhadi.. yummy. Never tried making potlakaya pachhadi like this, will sure give your version a try. Thanks for sharing.
Harini Rupanagudi
Love the hand pound chutney. Very flavorful.
Saraswathi Tharagaram
Suoer Delicious Pachadi! Never tried podalankai this way!
Saraswathi Tharagaram
Suoer Delicious Pachadi! Never tried podalankai this way! Yummy
NARMADHA
This looks so flavorful and tempting. I like your method of hand pounding instead of grinding. that surely adds more taste to the dish.
Shriti Raj
Can I try this with ivy gourd?
Sravanthi
Hi Shriti,
Yes, you can make this with ivy gourd. Just make sure that ivy gourd is cooked completely before pounding it and cooking time will vary.
Thank you.