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Today I am going to share a recipe for bottle gourd (doodhi) chutney or sorakaya pachadi in Telugu. Lot of my non Andhra friends have asked me what does pachadi mean. Pachadi in Telugu means- its a fresh pickle where sauteed veggies or legumes are cooked in some spices and coarse ground .
These pachadi’s shelf time is low, they need to be consumed with in two to three days after its made. Generally these pachadi’s are spicy. The spice is what makes these pachadi’s very special. The best way of eating these pachadi’s is with some hot white rice and a dollop of ghee. This pachadi goes well with chapathi as well.
- Bottle gourd ( doodhi/ sorakaya)- 3 cups cut to bite size pieces, keep the skin intact
- Green chilly 5 adjust acc to your spice level
- Grated Fresh coconut- 1 tbsp
- Coriander seeds- 3/4 th tsp
- Cumin seeds – 1/2 tsp
- Tamarind pulp to taste
- Salt to taste
For tempering (Talimpu)
- Oil- 2 tsps
- Mustard seeds- 1/2 tsp
- Chana dal and urad dal – 1/2 tsp each
- Cumin seeds- 1/2 tsp
- Red chilly -2
- Whole Black pepper- 6
- Few curry leaves and
- A pinch of Asafatedia
In a small skillet add the oil.. When the oil gets hot add the rest of the tempering ingredients and fry for few seconds. Turn off the heat.
- In a skillet add the coriander seeds and cumin seeds. Toast them lightly. Now add the grated
coconut and fry for another few seconds. Remove and grind it.
- In the same skillet add the green chilly, cut doodhi and some salt. Mix, close the lid and cook till the doodhi becomes soft.
- Once the mixture cools down, transfer it to the mixer where you already have the ground cumin coriander coconut powder. Add some fresh coriander leaves , salt and tamarind pulp. Close the lid. Make a coarse paste.
- Add the tempering to the ground pachadi. Taste to see if you need more salt or tamarind pulp and add accordingly.
- Serve with some rice or chapathi.