Pachadi Series: Bottle Gourd Peel Chutney | Sorakaya Tokku Pachadi | Doodhi Peel Chutney

Bottle Gourd Peel Chutney | Sorakaya Tokku Pachadi | Doodhi Peel Chutney

• Peel of one large Bottle Gourd / Doodhi / Lauki/  Tokku pf Sorakaya
• Fresh Coconut- 2 to 3 tbsps
• Green chilly – 3 or to taste
• Cumin seeds- 1 tsp
• Dry red chilly -1
• Mustard seeds- 1/2 tsp
• Chana dal – 1/2 tsp
• Turmeric powder – 2 pinches
• Asafetida- 1 pinch
• Handfull of Coarinder leaves
• Few Curry leaves
• Tamaraind paste to taste
• Oil – 3 tsps
• Salt to taste

• Peel and chop the the skin of the bottle gourd and set a side.
• Slit the green chilly.
• Heat oil in  a pan and add 1/2 tsp of cumin seeds and the green chilly. Sautee for 30 seconds.
• Add the peel of the bottle gourd, turmeric powder and some salt. Sprinkle some water, mix and cover with a lid.. Cook in a low flame till soft.
• Add the coconut and sauté for a minute.
• Turn off the heat.
• Add the tamarind paste and Coriander leaves.
• When the mixture cools down a bit, take it to a mixer, add tiny bit of water and form a coarse paste.
• Do the tempering by heating a tsp of oil. Add the mustard seeds and let crackle. Followed by chanadal, cumin seeds, curry leaves, dry red chilly and asafetida. Fry for few seconds. Turn off  the heat.
• Add the tempering to the pachadi and check for the seasoning.
• Serve the Bottle Gourd Peel chutney with rice or roti.