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

           Bottle Gourd / 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. So check out the step by step pictorial recipe 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 chapatis, 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 crudités 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. Sauté 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. Sauté 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 chapatis.

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

                                  Heat 1 tbsp. oil & sauté the garlic till it changes colour.

                                  Add green chilies & the peel. Sauté for 10-12 minutes.

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

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

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

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