Thursday, May 11, 2006

Potlakay Perugu Pachadi (Snake Gourd)

This is something which my mom used to make and I like it. No major disasters to report here with this recipe. This recipe is approximation with quantity.

Snake Gourd - 1/2
Onions - 1
Yougurt - 2-3 cups
Green Chillies -2

For seasoning
Urad dal, Mustard seeds, curry leaves, cumin, red chillies, Hing (asafoetida), turmeric

Cut the snake gourd into fine pieces and boil them slightly in water with salt. Dont boil it to an extent that it gets mashed, it should still be crunchy. Drain the water.
In a pan add oil and add all the seasoning ingredients and keep aside. Let this seasoning cool to room temperature.
Add the snake gourd pieces to the yogurt and then add the cooled seasoning to it. Taste and add salt if needed.

Things to remember:
  • Do not add the hot seasoning to the yogurt else you will curdle it.

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