Bottle Gourd Chutney Recipe| sorakaya pachadi (chutney)| FoodiBase

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Bottle Gourd Chutney

Nutrition Info Per Serving


Energy 274.06 Cal Protein 3.18 g
Lipid 7.96 g Carbohydrate 54.68 g
Fiber 11.14 g Sugar 19.71 g


Ingredients List of Spicy Bottle Gourd Chutney

Grocery List
Quantity Units Ingredients Notes
2.00 cup GOURD Bottle gourd peel/Aanapakai thokkalu
25.00 gm TAMARIND
25.00 gm CHICKPEAS (BENGAL GRAM) Senagapappu
3.00 tsp LENTILS Black gram/Minapa gullu
4.00 tsp CUMIN SEED Zera/Jilakarra
2.00 tsp MUSTARD Aavaalu
1.00 tsp HING Inguva/Asafoetida
10.00 gm CHILI Red chili
10.00 gm GREEN CHILI
1.00 tsp CHILI POWDER Red chilly powder
50.00 gm SUNFLOWER OIL
0.00 CURRY POWDER Curry leaves - Karivepaku - Guppedu (4 bunches)
4.00 tsp CORIANDER LEAF Chopped Coriander/Kottimira
0.50 tsp TURMERIC GROUND
0.00 SALT As per taste

Spicy Bottle Gourd Chutney Tags: Healthy Regional Traditional

kiran1021 Date: September 5, 2017
Region: INDIAN
Cuisine: Andhra
Type: Vegetables
Course: Main Course

Prep Time

5 Mins

Cooking Time

30 Mins

Servings

8 servings


Introduction of Spicy Bottle Gourd Chutney


Spicy Bottle Gourd Chutney:

Bottle Gourd Chutney is a spicy thick paste of bottle gourd and lentils. It is easy to make and has a longer shelf life. This recipe makes super spicy and yummy chutney. This bottle gourd chutney uses the Andhra style of cooking.

Bottle gourd is one of the healthiest vegetables. Apart from its health benefits, dishes with bottle gourd are delicious. Other names for bottle gourd are aanapakai in Telugu and Ghiya in Hindi. It is a regular item in Indian households.

Bottle gourd is not everyone’s favourite. But the addition of spices and lentils make it irresistible. Some of the famous dishes made with bottle gourd are Sāmbhar, stuffed ghiya, bottle gourd musallam, ghiya chana dal and this bottle gourd chutney is a regular in South Indian households. Many desserts and curries use bottle gourd.

Usually, bottle gourd is considered as a coolant. So, it is not cooked in winters. But the addition of spices like turmeric and ginger reduce the cooling effect.

The Bottle gourd chutney is made in traditional South Indian style. With curry leaves, fried lentils, bottle gourd and tamarind. The lentils in the dish give the chutney or pacchadi a very thick texture (as bottle gourd is 96% water).  The coriander leaves and tamarind give it a special and tangy flavour adds a nutritional punch.

The recipe is very easy. All you have to do is peel and chop the bottle gourd. Fry it with fried lentils. Let it cook and finally ground to a thick paste. You can vary the consistency by adding water.

With all these ingredients, the chutney has a richer and fuller taste.

Serve with white rice or chapatti or dosai and you are all set for a satisfying meal. Left over pacchadi works great as a spread over toasted brown bread.

Take a look at the recipe given below and get cooking!

 

 

Preparation Steps of Spicy Bottle Gourd Chutney


Method:

  • Place pan on stove & add 25 gms oil & heat it
  • Add Bengal gram & fry it slightly
  • Add black gram & fry it slightly
  • Add mustard, zera, red chilly, hing & fry it (popu)
  • Remove this mixture from the pan & put it in a bowl
  • Now add another 25 gms oil & heat it
  • Add green chilly & curry leaves & heat it
  • Put it into another bowl
  • In the balance hot oil, add bottle gourd peel & fry it till it becomes soft
  • Once it is soft, add turmeric powder & mix it thoroughly
  • Switch off the stove & add tamarind without seeds & mix it
  • Immediately cover the pan with lid & let it cool
  • Meanwhile, add fried bengal gram, black gram, red chilly, mustard, zera, hing in a mixie jar & grind it into rough powder & mix it with spoon
  • In the same jar, add cooked bottle gourd peel, tamarind, salt, green chilli, curry leaves & chopped coriander & grind it into paste
  • Take this paste into a bowl & decorate it with fried curry leaves & mustard
  • Tasty, spicy & too yummy anapakai thokkala pacchadi is ready.

**This can be taken with hot rice, chapatti, pulkas, puri, dosa, idly etc.

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