Potlankaya Perugu Pachhadi Recipe (Curd & Sunke Gourad Chutney)
A diabetic friendly South Indian Recipes recipe with snake gourd (pudulangai) - finely chopped (approximately cup), curd (dahi / yogurt), fresh coconut - grated. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin the preparation of Potlakaya Perugu Pachadi Recipe, first heat a small pan and add oil
- 2
Add the finely chopped snake gourd pieces
snake gourd (pudulangai) - finely chopped (approximately cup)(1) - 3
Fry for a few seconds
- 4
Add salt and cover the pan
salt - to taste - 5
Let it cook for 2-3 minutes
- 6
Ensure the pieces do not get burnt, by checking in between
- 7
Once the pieces are cooked, add grated coconut and mix well
fresh coconut - grated(1/2 cup) - 8
Turn off the flame, and let it cool down
- 9
For the seasoning, heat a small pan, add jeera and mustard
mustard seeds(1/2 teaspoon) - 10
Let the mustard seeds splutter
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 11
Add red chilli pieces, hing and saute
dry red chilli - broken into(1 pieces) - 12
If you prefer, add turmeric and put off the flame
turmeric powder (haldi)(1/4 teaspoon) - 13
Transfer the cooked snake gourd pieces and coconut to a bowl
snake gourd (pudulangai) - finely chopped (approximately cup)(1)fresh coconut - grated(1/2 cup) - 14
Add curd
curd (dahi / yogurt)(1 cup) - 15
Add the seasoning and mix well
- 16
Serve this gentle Potlakaya Perugu Pachadi with hot rice for a weekday lunch
Rate this recipe
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Potlankaya Perugu Pachhadi Recipe (Curd & Sunke Gourad Chutney)
A diabetic friendly South Indian Recipes recipe with snake gourd (pudulangai) - finely chopped (approximately cup), curd (dahi / yogurt), fresh coconut - grated. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin the preparation of Potlakaya Perugu Pachadi Recipe, first heat a small pan and add oil
- 2
Add the finely chopped snake gourd pieces
snake gourd (pudulangai) - finely chopped (approximately cup)(1) - 3
Fry for a few seconds
- 4
Add salt and cover the pan
salt - to taste - 5
Let it cook for 2-3 minutes
- 6
Ensure the pieces do not get burnt, by checking in between
- 7
Once the pieces are cooked, add grated coconut and mix well
fresh coconut - grated(1/2 cup) - 8
Turn off the flame, and let it cool down
- 9
For the seasoning, heat a small pan, add jeera and mustard
mustard seeds(1/2 teaspoon) - 10
Let the mustard seeds splutter
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 11
Add red chilli pieces, hing and saute
dry red chilli - broken into(1 pieces) - 12
If you prefer, add turmeric and put off the flame
turmeric powder (haldi)(1/4 teaspoon) - 13
Transfer the cooked snake gourd pieces and coconut to a bowl
snake gourd (pudulangai) - finely chopped (approximately cup)(1)fresh coconut - grated(1/2 cup) - 14
Add curd
curd (dahi / yogurt)(1 cup) - 15
Add the seasoning and mix well
- 16
Serve this gentle Potlakaya Perugu Pachadi with hot rice for a weekday lunch
Rate this recipe
