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.