Wednesday, July 25, 2012

#36 : Sorakaya Pachadi ~ Bottle Gourd Chutney

This is yet another awesome pachadi /chutney I recently learnt from my mom-in-law. It has a nice summery feel to it and is made my blending Indian squash with green chillies and cilantro. It is usually eaten mixed with hot rice and a little bit of ghee but also tastes great as a dip or with rotis. Look , what a beautiful color this squash is !

  • 1/2 small Bottle gourd - Cubed into 2-inch pieces
  • 7 Green Chilles
  • 2 Tbs Tamarind-Juice extracted 
  • 1/2 tsp Turmeric
  • A Sprig of Cilantro
  • 2 Tbs Oil
  • Salt to taste
For Tempering
  • 1tsp - Oil
  • 1 tsp - Mustard seeds
  • 1 tsp - Urad Dhal
  • 2 Dry Red Chillies 
  • 1/8 tsp - Asafoetida
  • 1/4 tsp - Fenugreek powder

  1. Heat 2 Tbs oil in a pan. Add the diced bottle gourd to it and fry for about 2 mins. Add green chilles. Cover the pan with a lid and turn the flame down to medium heat
  2. Let the  cook for bottle gourd 20mins until all the water evaporates and oil starts to ooze out . Keep stirring from time to time to avoid burning 
  3. Transfer the fried bottle gourd-green chilli mixture to a blender. Add salt,cilantro,turmeric and grind to a course paste (Do not use water when grinding and use the pulse option on the blender) 
  4. For Tempering-Heat oil , add the mustard seeds , let them splutter . To it add urad dhal, red chillies and fry until the urad dhal is slightly brown. Remove from flame and add asafoetida and fenugreek powder. Add this tempering to the ground pachadi 
  5. Serve with hot rice and ghee

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