Sorakaya Pachadi Recipe
If you think bottle gourd is boring, you haven't tried the Andhra style Sorakaya Pachadi (lauki ki chutney). It’s spicy, sour, and utterly satisfying.
Servings: 150 gram
Calories: 2kcal
Equipment
- Saucepan
- Blender
- Tadka Pan
Ingredients
- 2 Cup bottle gourd, peeled and diced
- ⅓ Cup raw mango (kairi), peeled and diced
- ½ tablespoon sesame oil
- 2 tablespoon chana dal (Bengal Gram)
- ½ inch ginger, peeled and chopped
- 2 green chilli, chopped
- 1 tablespoon coriander seeds (sabut dhaniya)
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon hing (asafoetida)
- ½ teaspoon salt or to taste
- handful of coriander leaves
Ingredient For Tadka:
- 1 tablespoon sesame oil
- 1 teaspoon black mustard seeds
- 1 teaspoon split white urad
- 2 dried red chilli
- 1 sprig curry leaves
Instructions
- Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds, coriander seeds, chana dal (Bengal gram), green chilli, ginger, and asafoetida. Fry for about 3 – 4 minutes until they turn aromatic, and nutty.
- In the same pan, add the chopped bottle gourd cubes, and salt. Cover and cook on medium flame, stirring occasionally. Bottle gourd releases water, so let it cook in its own juices until the pieces are tender and cooked through (about 8 – 10 minutes).
- Turn off the heat. Add chopped mango, and coriander leaves. Mix, cover, and let it cook in the steam while the ingredients come to room temperature.
- Add cooked ingredients into the blender along with 2 – 3 tablespoons of water. Pulse a couple of times. A coarse texture is absolutely fine.
- Heat remaining of oil in a small pan. Add mustard seeds, and split urad dal. Fry until the dals turn a golden brown.
- Once they begin to splutter, add the dried red chili, and curry leaves. Let the curry leaves crisp up for a few seconds. Turn off the heat and pour this sizzling aromatic tempering directly over the ground pachadi. Mix well.
- Serve Sorakaya Pachdi with hot rice and ghee.
Video
Notes
- Check the Mango: Taste a small piece of your green mango before adding it. If it’s incredibly sour, reduce the quantity slightly so it doesn't overpower the taste of pachadi.
- The "Pulse" Rule: Avoid adding any water while grinding. The inherent moisture from the cooked bottle gourd and raw mango is more than enough. Best is to pulse it in a food processor.
- Do not overcook the bottle gourd into mush; it should retain a slight bite. We don’t cook the mango too much because we want its fresh, sharp tang.
- Storage: This pachadi stays fresh in an airtight glass container in the refrigerator for up to 3 to 4 days.
Nutrition
Calories: 2kcal | Carbohydrates: 0.3g | Protein: 0.05g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 1mg | Iron: 0.03mg