bottle gourd chutney recipe

Sorakaya pachadi recipe, Bottle gourd chutney

Bottle gourd chutney/ Sorakaya pachadi is a spicy, lightly tangy and delicious pachadi/ chutney that goes well with white rice, idli or dosa when served with little sesame oil. This pachadi/ chutney can be prepared in no time with handful ingredients. We always make dishes like these with bottle gourd/ sorakaya:

So for a change try making this pachadi/ chutney!! So let’s get to the making of sorakaya chutney!!
sorakaya pachadi

Sorakaya pachadi recipe, Bottle gourd chutney
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1. Bottle gourd / Sorakaya– 1 (small sized)
  2. 2. Tomato – 1
  3. 3. Green chili – 3 to 4 (depending on spice level)
  4. 4. Tamarind – small gooseberry size
  5. 5. Salt - to taste
  6. 6. Turmeric powder – ¼ tsp
  7. 7. Chana dal- 1 tbsp
  8. 8. Urad dal – ½ tbsp
  9. 9. Jeera/ Cumin seeds – ½ tsp
  10. 10. Oil – 2 tsp
To temper
  1. 1. Dry red chili – 1
  2. 2. Mustard seeds – ½ tsp
  3. 3. Urad dal – 1/2 tsp
  4. 4. Curry leaves – a sprig
  5. 5. Hing – a pinch
  6. 6. Oil – 2 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Wash, peel skin and roughly chop bottle gourd into small pieces.
  2. Heat oil in a pan to it add chana dal, urad dal and cumin seeds when it crackles and dals turn golden brown add roughly chopped bottle gourd/ sorakaya and turmeric powder. Mix well and cook with lid on in medium flame for 5 minutes. Bottle gourd gets cooked very fast so keep an eye on it.
  3. After 5 minutes add chopped tomato, tamarind and salt. Mix well. When everything looks cooked and sauteed put off the flame. Thus should take about 2 minutes. Do not cook for long time as the bottle gourd will melt. So make sure the bottle gourd is cooked but still in shape. Now keep this mixture aside to cool down for grinding.
  4. After the mixture has cooled down add it in the blender and blend it corse. Now transfer the mixture to a bowl.
  5. Now heat oil in a small pan to it add dry red chili, mustard seeds, urad dal, hing and curry leaves. When aromatic add it to the chutney/ pachadi. Serve it with idli, dosa or cooked white rice.
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How to make Sorakaya pachadi with step by step images


  1. Wash, peel skin and roughly chop bottle gourd into small pieces.
  2. Heat oil in a pan to it add chana dal, urad dal and cumin seeds when it crackles and dals turn golden brown add roughly chopped bottle gourd/ sorakaya and turmeric powder. Mix well and cook with lid on in medium flame for 5 minutes. Bottle gourd gets cooked very fast so keep an eye on it.
  3. After 5 minutes add chopped tomato, tamarind and salt. Mix well. When everything looks cooked and sauteed put off the flame. Thus should take about 2 minutes. Do not cook for long time as the bottle gourd will melt. So make sure the bottle gourd is cooked but still in shape. Now keep this mixture aside to cool down for grinding.
  4. After the mixture has cooled down add it in the blender and blend it corse. Now transfer the mixture to a bowl.
  5. Now heat oil in a small pan to it add dry red chili, mustard seeds, urad dal, hing and curry leaves. When aromatic add it to the chutney/ pachadi. Serve it with idli, dosa or cooked white rice.
    bottle gourd chutney

 

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