Potlakaya perugu pachadi | Snake gourd yogurt pachadi
The popular Potlakaya perugu pachadi is one of the most famous dishes that is known the world over. Parveen gives her own twist to the traditional Potlakaya perugu pachadi, which makes it an extremely tasty and nutritious dish to make for young children. Parveen step-by-step guidance to make classic Potlakaya perugu pachadi will surely help you create the perfect Potlakaya perugu pachadi. The combination of flavours in the Potlakaya perugu pachadi are sure to make the Potlakaya perugu pachadi stand out and your family (and their taste buds) will thank you for creating such wonderful Potlakaya perugu pachadi. Along with being extremely tasty, the Potlakaya perugu pachadi is packed with nutrients and proteins that make this Potlakaya perugu pachadi very healthy for both children and adults. The drool worthy flavours of the Potlakaya perugu pachadi and the easy availability of all the ingredients that are required to make the Potlakaya perugu pachadi, make it an instant hit amongst home cooks and their families. This simple and easy Potlakaya perugu pachadi recipe is perfect for beginners and don’t be surprised if cooking the Potlakaya perugu pachadi starts a lifelong love affair with cooking for you!
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 2 cups of chopped snake gourd pieces / potlakaya
- ¾ cup thick slightly sour curd / yogurt (whisked)
- 1 tbsp. shredded ginger
- 1 sprig curry leaves
- 1 tbsp. oil
- ½ tsp mustard
- ½ tsp jeera / cumin
- 3 green chilies (fine chopped)
- 1 broken red chili
- Few Coriander leaves
- Pinch of hing
- Salt to taste
How to make the recipe
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Wash potlakaya under running water. With the help of a knife scrape off the whistish skin. Rinse thoroughly. Chop to cubes, remove the center part of fiber and seeds. Chop them to cubes.
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Pressure cook the chopped gourd for 1 to 2 whistles, depends on how tender your gourd is. You can even cook them in a pot.
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Once the vegetable is cooled, puree it. Can alternately skip pureeing cooked gourd and use them directly.
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Heat oil in a pan, add curry leaves, green chilies, mustard, cumin and allow them to splutter.
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Add ginger and red chili, fry to get an aroma.
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Add turmeric and hing.
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Pour the pureed gourd and fry for a min on high.
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Once cool, transfer potlakaya perugu pachadi to the yogurt bowl and mix well. Add coriander leaves.
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Ready to serve with rice or phulka
