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Tuesday, 3 November 2015

Sorakaya Thokku Pachadi (Lauki / Bottle Gourd Peel Chutney / Dip - Andhra / Telangana Style)


           Bottlegourd / Lauki Peel Chutney or Sorakaya Thokku Pachadi in the local Telugu lingo is a very delicious chutney made from the peels which is generally discarded. These peels have a lot of nutrients and fibre in them, so what better way than to use them in our daily menu. Please check for a step by step method with pictures to prepare it. 






         They are stir fried along with garlic and green chilies and then ground with roasted sesame, fresh grated coconut and other powdered spices. Coarsely ground roasted peanuts too can be added to enhance the flavour.

          A tempering of mustard seeds, curry leaves and urad dal (black gram) is poured over the ground paste. They are best relished with hot steamed rice-ghee combo, with chapattis, as a spread on toasts / parathas, with any South Indian breakfast like idli, dosa, vada, etc. and finally as a dip along with some vegetable crudites or chips. 





  • Peel of 1 medium size lauki (Bottle Gourd)
  • 2-3 garlic cloves, chopped
  • 1-2 green chilies, chopped
  • 1 tbsp. sesame seeds
  • 1 tbsp. fresh grated coconut
  • 1 tsp. roasted coriander-cumin powder
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 tsp. urad dal (split black gram)
  • 1 tsp. lime juice





          Dry roast the sesame seeds for a few seconds. keep aside. Heat 1 tbsp. oil and fry the garlic till it changes colour.

          Add the green chilies and the peel. Saute on a low flame for 10-12 minutes. Switch off the flame and add all the powdered spices. Mix well and leave aside to cool.

          When it has cooled down, grind along with the roasted sesame seeds, coconut and required quantity of water into a smooth paste.

          Heat remaining oil and temper with the mustard seeds. After it stops spluttering, add the curry leaves and urad dal. Saute till light brown and then pour this tempering over the ground chutney. 

          Add the lime juice and mix well. Serve as a side dish or as a dip. It can also be had with hot steamed rice and ghee or with chapattis.





                               Dry roast the sesame seeds for a few seconds. Keep aside.



                               Heat 1 tbsp. oil and saute the garlic till it changes colour.



                               Add the green chilies and the peel. Saute for 10-12 minutes.



                  Switch off the flame & add all the powdered spices. Mix well & set aside to cool.



                        Grind along with the roasted sesame, coconut and water to a paste.



                Heat remaining oil and temper with mustard seeds, curry leaves and urad dal. 
                Saute till light brown.



               Pour this tempering on the prepared chutney along with a dash of lime. Mix well 
               and serve as a side dish or as a dip with any snacks, chapattis or hot steamed rice-
               ghee combo.










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