Snake Gourd Curd Chutney or Potlakai Perugu Pachadi
Snake Gourd Curd Chutney or Potlakai Perugu Pachadi is a low calorie delicious yoghurt based snake gourd chutney that complements any meal.
Ingredients
- To Sauté and Grind:
- 1 Tablespoon oil
- 4 to 5 Green Chillies slit or broken to 2 pieces
- 1 Garlic pod
- 1 cup chopped snake gourd Potlakai or Pdalangai
- ¼ teaspoon Turmeric powder
- ½ Teaspoon cumin seeds
- Other Ingredients:
- 1 to 1½ cup thick yogurt
- 1 small red onion finely chopped
- Required Salt
- 1 Tablespoon finely chopped coriander
- For the Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 dry red chilli
- ½ teaspoon cumin seeds
- A pinch of asafoetida
- A few curry leaves
Instructions
- Peel the skin of snake gourd and chop to semi circular pieces
- Heat one tablespoon oil in a pan over medium heat.
- Add green chillies and garlic pod and sauté for a minute and set aside.
- In the same pan add snake guard pieces, little salt and turmeric. Sauté over medium heat till translucent for about 3 to 5 minutes. The pieces should not become too soft. turn off the heat.
- Transfer sautéed green chillies and garlic pod to a blender. Grind to a coarse paste along with cumin seeds for a few seconds and transfer to a bowl.
- Grind sautéed snake gourd to a coarse paste in a blender.
- Meanwhile, beat yogurt till it is smooth. Add a little turmeric to it.
- Now mix together ground chilli paste and snake guard pieces along with yoghurt and chopped onions. Adjust salt.
- Now for the tempering, heat a small pan over medium hot with 1 teaspoon oil and add mustard seeds. Once they splutter, add red chilli and cumin seeds. Once the cumin seeds start to turn brown, add a pinch of asafoetida and finally add curry leaves and turn off the heat. Transfer the seasoning to the chutney.
Notes
Adjust spice levels with green chillies to suit your taste.
Do not overcook snake gourd pieces. You should feel the crunch of the vegetable.
Let all the ingredients cool before mixing the chutney including the seasoning, otherwise yoghurt might curdle because of heat.
You can also include coriander to the chutney while grinding snake gourd, which gives another dimension to the chutney.
Do not overcook snake gourd pieces. You should feel the crunch of the vegetable.
Let all the ingredients cool before mixing the chutney including the seasoning, otherwise yoghurt might curdle because of heat.
You can also include coriander to the chutney while grinding snake gourd, which gives another dimension to the chutney.