Everyday Nourishing Foods

  • Home
  • Recipes
  • Lunch ideas
  • Dinner ideas
  • About
menu icon
go to homepage
  • Recipe Index
  • What to Cook Today?
  • Food Tips
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • What to Cook Today?
    • Food Tips
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Chutneys

    Potlakaya Chutney

    Modified: Jun 3, 2025 Published: Dec 14, 2019 by Sravanthi Chanda. 9 Comments

    1443 shares
    • Facebook52
    • Reddit
    • WhatsApp
    4.75 from 4 votes
    Detailed Steps Jump to Recipe

    Potlakaya pachadi - yet another spicy Andhra style pachadi recipe with snake gourd aka potlakaya.

    Potlakaya pachadi

    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.

    Dosakaya pachadi

    Vankaya pachadi

    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 teaspoon 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.

    • Spinach chutney
    • Broccoli stalks dip
    • Coriander chutney - cilantro dip
      Indian Cilantro Sesame Chutney (Coriander Dip)
    • Brinjal chutney
      Brinjal Chutney

    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:

    Recipe

    Potlakaya pachadi

    By: Sravanthi Chanda
    Snake gourd chutney - a typical Andhra style chutney recipe made with snake gourd, urad dal, tamarind, and spices.

    Rate this recipe by clicking the stars!

    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Course Chutney
    Cuisine Indian
    Servings 4
    Prevent your screen from going dark

    Ingredients
      

    • 1 medium sized potlakaya (Snake gourd - around 250 gms)
    • small Lemon sized tamarind
    • ¼ teaspoon turmeric powder
    • ½ teaspoon coriander powder
    • 5 garlic cloves
    • ½ teaspoon cumin seeds
    • ¼ tsp methi seeds
    • 1 tablespoon urad dal
    • oil
    • 2 red chilli
    • salt
    • 1 small onion

    tadka

    • ¼ teaspoon mustard seeds
    • ¼ teaspoon 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 teaspoon 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.
    Pin Recipe Share on Facebook
    Enjoyed this recipe?Drop a comment below and let us know your thoughts!
    Snake gourd chutney

    More Easy Indian Chutney Recipes

    • Chukkakura pachadi recipe - Khatta palak chutney
      Sorrel leaves chutney - Chukkakura pachadi
    • Pudina pachadi - mint chutney
      Indian Mint Chutney Recipe - Pudina Chutney for Dosa, Idly, and Rice
    • Amaranth leaves chutney - thotakura pachadi
      Amaranth Leaves Chutney Recipe - Thotakura Pachadi
    • Dosakaya roti pachadi chutney recipe
      Indian Yellow Cucumber Chutney Recipe - Dosakaya Pachadi
    1443 shares
    • Facebook52
    • Reddit
    • WhatsApp

    Comments

    1. Shriti Raj says

      April 15, 2020 at 11:05 pm

      Can I try this with ivy gourd?

      Reply
      • Sravanthi says

        April 16, 2020 at 8:53 am

        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.

        Reply
    2. NARMADHA says

      February 07, 2020 at 12:31 am

      5 stars
      This looks so flavorful and tempting. I like your method of hand pounding instead of grinding. that surely adds more taste to the dish.

      Reply
    3. Saraswathi Tharagaram says

      December 18, 2019 at 8:31 pm

      Suoer Delicious Pachadi! Never tried podalankai this way! Yummy

      Reply
    4. Saraswathi Tharagaram says

      December 18, 2019 at 8:21 pm

      Suoer Delicious Pachadi! Never tried podalankai this way!

      Reply
    5. Harini Rupanagudi says

      December 18, 2019 at 9:51 am

      Love the hand pound chutney. Very flavorful.

      Reply
    6. Amara says

      December 18, 2019 at 8:32 am

      Another delicious roti pachhadi.. yummy. Never tried making potlakaya pachhadi like this, will sure give your version a try. Thanks for sharing.

      Reply
    7. Pavani says

      December 15, 2019 at 9:26 pm

      5 stars
      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.

      Reply
      • Sravanthi says

        December 17, 2019 at 10:19 am

        Thank you so much Pavani. It will be delicious, please try it.

        Reply
    4.75 from 4 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

    More about me →

    Share your Feedback

    Have suggestions or feedback? I’d love to hear from you below! Take this quick 2-minute survey to help shape future content.

    Take the Survey

    Latest Recipes

    • Collage showing Indian-style chickpeas, rajma, and lentils cooked in the Instant Pot with centered text overlay for beans and legumes cooking guide.
      Instant Pot Beans and Legumes – Indian Cooking Guide + Recipes
    • Bowl of Indian-style spicy guacamole topped with green chili slices and herbs.
      Spicy Guacamole with an Indian Twist
    • Close-up of steamed green beans and sliced carrots atop saag on a stainless steel plate, next to quinoa, with 'Everyday Nourishing Foods' watermark.
      Instant Pot Steamed Veggies (No Steamer Basket Needed!)
    • Bowl of dry-style Indian zucchini curry garnished with cilantro, served on a black and white checkered cloth.
      Quick Indian Zucchini Curry Recipe – Ready in 20 Minutes!
    • A collage of Indian summer recipes including cucumber peanut salad, chickpea salad, bell pepper spinach curry, and black beans rice, with a central text overlay reading "Indian Summer Recipes."
      27 Light and Easy Indian Dinner Recipes Perfect for Summer
    • Collage of cooked black beans, chickpeas, black-eyed peas, and millets in an Instant Pot with text overlay: Instant Pot Basics & How-Tos for Indian Cooking.
      Instant Pot Basics & How-Tos for Indian Cooking

    Popular Recipes

    • Perfectly cooked basmati rice garnished with cardamom and whole spices.
      Restaurant Style Indian Rice Recipe
    • A stack of crispy red lentil wraps topped with a fresh cilantro leaf, served on a white plate over a colorful checkered napkin.
      Easy Red Lentil Wraps Recipe (Vegan High Protein Tortillas)
    • Top view of a bowl filled with shiny, cooked kidney beans on a marble surface with the logo 'everydaynourishingfoods' visible.
      Instant Pot Red Kidney Beans (Soaked & Dried)
    • Bowl of chana saag featuring chickpeas in a thick spinach sauce, on a colorful checkered cloth, with 'Everyday Nourishing Foods' watermark.
      Chana Saag (Indian Chickpea and Spinach Curry)
    • Kidney beans soup in a white bowl with rich broth and hearty vegetables.
      Red Kidney Beans Soup (Easy & Vegan Recipe)
    • A bowl of vibrant green Indian spinach saag on a colorful checkered napkin.
      Easy Indian Saag Recipe (Quick Spinach Curry)
    • How to cook basmati rice in a rice cooker
    • A bowl of cooked black beans garnished with a fresh basil leaf, placed on a light-colored cloth background.
      Instant Pot Black Beans (Soaked and dried)

    Footer

    ↑ Back to Top
    • About Me
    • Privacy Policy
    • Accessibility
    • Contact
    • Quick Feedback?

    Copyright © Everyday Nourishing Foods 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.