Bottle Gourd Chutney (Sorakaya Pachadi - Andhra / Telangana Cuisine)

 

         Bottle Gourd Chutney or Sorakaya Pachadi in the local Telugu lingo is a very delicious chutney that is full of flavors. Thinly sliced bottle gourd is sautéed along with garlic, green chilies and a handful of coriander leaves. It is then coarsely ground and tempered with mustard seeds, urad dal, asafoetida and curry leaves. Roasted sesame, roasted peanuts and fresh grated coconut can also be added for enhanced flavor. 

         

           This simple and easy to prepare Pachadi is 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, and finally as a dip along with some vegetable crudités or chips. So check out the step by step pictorial recipe to prepare my version of this amazing chutney

• 1 medium size bottle gourd
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 5-6 garlic, chopped
• 2-3 green chilies, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• 1 tsp. lime juice

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal

          Peel the bottle gourd and slice them. Soak in water to prevent from discoloration. 

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

          Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the sliced bottle gourd, salt to taste, turmeric powder and roasted coriander powder. 

          Mix everything well and cook, covered till it is tender. Sprinkle water at times if needed.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the coarsely ground paste and stir fry for 4-5 minutes. 

          When done, switch off the flame and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

Peel the bottle gourd & slice them. Soak in water to prevent it from discoloration. 

       Heat oil in a pan  temper with cumin seeds. Sauté for a few seconds. 

                Add the chopped garlic & green chilies. Sauté till light brown.

Add the sliced bottle gourd, salt to taste, turmeric powder & roasted coriander powder. 

Mix everything well & cook, covered, till it is tender. Sprinkle water at times if needed.

Add the chopped coriander leaves & continue to sauté for a minute. Switch off the flame && keep aside to cool down. Then blend coarsely in a mixer grinder. 

Tempering - Heat oil in a pan & temper with mustard seeds, dry red chilies, curry leaves, urad dal & asafoetida. Sauté for a few seconds.

Then add the coarsely ground paste & stir fry for 4-5 minutes. When done, switch off the flame & add lime juice. 

                  Serve with hot steamed rice, paratha or chapatti. 

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 flavor.

          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 color.

          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.