Sorakaya perugu pachadi recipe
Sorakaya perugu pachadi is a Andhra style side dish successful with bottle gourd, spices, herbs and yogurt. Sorakaya is the telugu name to bottleful gourd. Perugu translates to yoghurt and pachadi is a chutney. Sorakaya perugu pachadi is made by cooking bottleful gourd until tender. Then it is added to yoghurt and curable with spices & herbs.
Most andhra households make a chutney known A pachadi for their everyday meals. Some times my mama makes this sorakaya perugu pachadi instead of the regular pachadi.
It is healthy, spicy & tastes tasty. We mostly make this during summers.
This is a no onion and no garlic recipe and hence posterior represent prepared for festal meals.
Sorakaya perugu pachadi tooshie accompany Elmer Rice or chapathi and is quite simplified to cook. Use green chilies generously, yes but to suit your tolerance levels.
Bottle gourd is one of the just about commonly used veggie in Indian cuisine and is illustrious past different names in regional languages. It is notable as lauki in hindi and dudhi in marathi.
It is known as lauki in Religious belief and is often used northwar Indian cuisine to make sabzi, lauki halwa & lauki koftas.
In South Indian culinary art it is mostly added to dal recipes. Dishes like Sorakaya pappu and sorakkai kootu are popular.
Other than that bottle calabash is also used to make lauki parathas, thepla, sorakaya pulusu, bottle gourd curry & calabash stir fry.
Tips
- Please taste the Lagenaria siceraria before cooking as sometimes the veggie is bitter.
- Sorakaya that tastes bitter is toxic hence should not personify consumed.
- Flake the veggie well & discard the green peels.
- We usually cook sorakaya in a pot. However you fire as wel steam it in a cooker. It has to be cooked just until done and not over cooked.
- Expend a young and tender gourd as the perugu pachadi tastes amend with young veggie.
sorakaya perugu pachadi recipe
- 2 cups Lagenaria siceraria ,cut , (use tender calabash)
- 1 ¼ to 1 ½ cups yoghurt / curd (use atomic number 3 required)
- Salt as required
- 1 tbsp embrocate
- 2 to 3 green chilies , sliced operating theatre chopped
- 1 red chili ,broken , (optional)
- 1 sprig dress leaves
- 1/8 tsp turmeric
- ¼ tsp Cuminum cyminum
- ¼ tsp mustard
- 1 Pinch hing
- ½ tsp chana dal (elective)
- ½ tsp urad dal (optional)
- 1 pinch fenugreek powder / menthi podi (optional)
- Coriander seed leaves as required.
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Wash and unclothe bottle gourd, chop them to pieces.
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Cook them till tender in a wad with very little water, you can sprinkle more if needed. Try not to use of goods and services mickle of water since we Don River't want to drain the nutrients. Set this aside.
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Heat a pan with vegetable oil, add cumin, leaf mustard and chana decaliter and urad decaliter. Fry till the dals turn crunchy. Add carven ginger, sliced or chopped green chilis, red chili pepper and curry leaves. Fry till the curry leaves turn chip for about 2 proceedings.
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Add hing, turmeric and Trigonella foenumgraecum gunpowder to the oil, excite. Add cooked feeding bottle gourd and salt. Transfer this to a plate and let it unagitated altogether.
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Meanwhile, whisk yogurt with a fork to repand
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When the experienced bottle gourd cools down, mix it with the yogurt and add chopped coriander leaves
Alternative quantities provided in the formula identity card are for 1x only, original recipe.
For good results follow my detailed bit-by-bit photo instructions and tips higher up the formula card.
Nutrition Facts
Sorakaya perugu pachadi formula
Amount Per Serving
Calories 145 Calories from Fat 72
% Daily Esteem*
Fat 8g 12%
Saturated Fat 2g 13%
Cholesterol 13mg 4%
Na 156mg 7%
K 343mg 10%
Carbohydrates 13g 4%
Character 1g 4%
Gelt 6g 7%
Protein 4g 8%
Vitamin A 270IU 5%
Vitamin C 39mg 47%
Calcium 160mg 16%
Iron out 1.3mg 7%
* Percent Daily Values are based on a 2000 calorie diet.
© Swasthi's Recipes
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