Potlakaya perugu pachadi | Snake gourd yogurt pachadi
Potlakaya perugu pachadi is a classic andhra fashio pachadi made with snake calabash and yogurt. Snake gourd is called potlakaya and perugu is yogurt hence the name. It give notice personify served with plain rice or phulka. IT is gently spicy and delicious. It will be liked straight away folks who practise not like the flavor of snake gourd.
Snake gourd vine or potlakaya is one and only of the most nutrient veggies. It is ordinarily known as padwal in Indian language or religious belief. It is widely used to make groom, excite fry and Indian relish recipes.
It is aforementioned to have many medicinal values as well. It is a natural antibiotic, expectorant, and laxative. IT can disperse unemotionalit, expel toxins and is anti-inflammatory drug.
Potlakaya also helps relieve dryness and has many more health benefits.
In that respect are not many a options to set up this dish. In Andhra cuisine, we just stir small fry this veggie to puddle potlakaya fry.
This formula is made similar to the sorakaya perugu pachadi. To make this potlakaya perugu pachadi, we first base falsify the veggie until soft.
Then cool it completely and immix. Then IT is mixed with the tempered curd or yogurt.
When snake gourd is mixed with yogurt the sharp flavor of snake gourd disappears.
Tips
- Scrape off the whitish tegument of the potlakaya very well to reduce the smell.
- Rinse it symptomless and polish of the center and seeds.
- You can pressure falsify it or steam before blended.
- Utilize tender serpent gourd as it is less tough.
- Some people prefer to boil the veggie in surplus piss and then cast aside the H2O. This helps to reduce the strengthened smell of the veggie.
- We unremarkably utilise slightly sour curd as there is no other constituent added for the tang.
More easy vegetable recipes from andhra cuisine
Kakarakaya tyke
Tomato curry
Gutti vankaya
Potlakaya perugu pachadi
- 2 cups snake gourd pieces , chopped potlakaya
- ¾ cup sour curd heavy slightly / yogurt (whisked)
- 1 tbsp shredded ginger
- 1 sprig curry leaves
- 1 tbsp oil
- ½ tsp mustard
- ½ tsp cumin / jeera
- 3 cat valium chilies (small-grained chopped)
- 1 red chilly , broken
- Chinese parsley leaves Few
- 1 Purloin hing
- Sharp to taste
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Wash potlakaya under running piss. With the assistanc of a knife scrape off the whistish skin. Rinse thoroughly. Chop to cubes, remove the center persona of fiber and seeds. Chop them to cubes.
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Pressure cook the sliced gourd for 1 to 2 whistles, depends on how tender your gourd is. You can even ready them in a good deal.
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Once the vegetable is cooled, puree it. Can alternately bound off pureeing cooked gourd and utilise them immediately.
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Heat anele in a pan off, add dress leaves, green chilies, mustard, cumin and allow them to spatter.
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Add ginger and red chili, tyke to vex an aroma.
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Add together turmeric and hing.
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Pour out the pureed gourd and fry for a min on high.
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Once cool, transfer potlakaya perugu pachadi to the yogurt bowl and amalgamate well. Add coriander leaves.
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Ready to serve with rice operating room phulka
Choice quantities provided in the recipe card are for 1x only, master copy formula.
For best results come my elaborated step-aside-step photo instruction manual and tips to a higher place the recipe card.
Nutrition Facts
Potlakaya perugu pachadi | Snake gourd yogurt pachadi
Number Per Serving
Calories 108 Calories from Zoftig 54
% Daily Value*
Fat 6g 9%
Sodium 153mg 7%
Potassium 76mg 2%
Carbohydrates 8g 3%
Character 1g 4%
Sugar 1g 1%
Protein 5g 10%
Vitamin A 125IU 3%
Vitamin C 30.2mg 37%
Calcium 89mg 9%
Iron 2.7mg 15%
* Pct Daily Values are supported a 2000 calorie diet.
© Swasthi's Recipes
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