Sorakaya Pachadi – Bottle Gourd Chutney

Usually this pachadi is prepared because there is left over bottle gourd lying in the refrigerator. Many a time its just a very small portion that is left and there is nothing much that can prepared with it except chutney. Today was one such day when there was just enough sorakaya aka lauki and a perfect way to use it up by way of this unassuming pachadi which features a generous dose of roasted lentils and some tamarind. I like to add fresh coriander to incorporate a slightly herby flavor.

Sorakaya Pachadi

Sorakaya Pachadi Recipe

Prep & Cooking: 25 mts

Serves 4-5 persons

Cuisine: Andhra



1 1/2 cups bottle gourd cubes, with skin

1/2 tbsp bengal gram/senaga pappu/chana dal

1/2 tbsp split gram dal/minappa pappu

1/2 tsp cumin seeds

1 tsp coriander seeds (optional)

1 tbsp chopped coriander leaves (optional)

2 dry red chillis, de-seed

3 green chillis, chop each into two

4-5 garlic cloves

1 tsp jaggery or sugar

gooseberry sized tamarind (soaked in 2-3 tbsps warm water)

salt to taste

3 tsps oil

For seasoning/poppu/tadka:

1/4 tsp mustard seeds

1/2 tsp black gram dal

1-2 dry red chillis

few fresh curry leaves

1/2 tsp oil

1 Heat 3 tsps oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and coriander seeds and stir fry for 3 mts or till the dals turn red. Remove and keep aside.
2 In the same vessel, add garlic, red chillis, green chillis, coriander leaves and curry leaves and fry on medium heat for a mt. Remove and keep aside.
3 In the same vessel, add the remaining oil, add the chopped bottle gourd cubes and saute for 12 mts or till the rawness of the vegetable goes and the water evaporates. Remove and cool.
4 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with tamarind extract, jaggery and salt and grind to a paste.
5 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add black gram dal and let it turn red, add curry leaves and dry red chillis and stir fry for a few seconds.
6 Pour the seasoning over the ground pachadi and serve with hot rice.

Sorakaya pachadi with rice, pappu palakura and beans-potato fry

Sorakaya Pachadi – Bottle Gourd Chutney

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. bottle gourd



Usually this pachadi is prepared because there is left over bottle gourd lying in the refrigerator. Many a time its just a very small portion that is left and there is nothing much that...


I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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30 Responses

  1. amar says:

    Wow! sorakaya pacchadi picture looks gorgeus.

  2. Rosa says:

    It looks delicious! very nicely presented!



  3. Madhuram says:

    This one is new to me. We usually prepare only pappu using sorakaya. Will surely give this a try.

  4. PG says:

    What an amazing blog you have here! Can’t believe I didn’t come here earlier. The recipe is lovely. And tempting photographs!
    BTW, loved the shirts you have stitched and the embroidery designs.

  5. r.Punitha says:

    Hi Sailu,
    i’m Punitha, your recipe looks Awesome!!!
    Usually i used fried onion and one tomato to this chutney, but
    yours is a different dish. i’ll try tomorrow itself.
    Thank you sailu….

  6. Kovida says:

    Finally something different with sorakaya Sailu.I shall try this out.

  7. sangeeth says:

    Sailu..this is new to me….shud we mix this with rice and eat or is it like a side dish???anyways ur pic has made me drool

  8. usha says:

    Hi Sailu, I’m Usha. Your sorakaya pachadi is very nice.

  9. Divya Vikram says:

    perfct with rice..comfort food!

  10. Nithu says:

    Sailu Garu!
    I’m a great fan & follower of ur cooking. Most of our menu at home r from this site. I have an amazing tindora chutney recipe. I would be glad to send the recipe for u to try & post it if u like it. Pls tell me where to send.

    Waiting for ur response. Pls send a mail to my ID. Thanks.

    Thank you for trying out the recipes and postive feedback.:). I’d love to try out the tindora chutney.

  11. Cham says:

    It is a comfort food :) The pachadi looks awesome!

  12. raaji says:

    The pachadi looks delicious….

  13. Bharti says:

    The whole thaali looks lovely!

  14. arundati says:

    i am experimenting with vegetable bases in chutneys to cut down on coconut consumption…this comes at the right time….because we cant really finish off one sorakaya when bought….looks delish!!

  15. VikasK says:

    a) when you say grind to a paste – can it be done in a mixer-grinder or do you grind it the traditional way?

    b) in one of your older entries on this site you had mentioned wheat ravva upma, what is wheat ravva? i mean i understand broken wheat and wheat flour but never heard of wheat ravva.

    a) Chutney can be ground both the traditional and modern (mixer-grinder) ways.
    b) Broken wheat also known as the coarse variety of godhuma ravva (wheat rava).

  16. VikasK says:


    two more…

    a)at a no of places you recommend that ginger be added early on in the process of cooking. along with onions, etc. every time i add ginger early and saute it starts to burn/sticks to the pan and i have to remove these burnt and collected lumps. is it the way it happens?

    b) grated ginger has these threads/fiber. is it possible to get rid of them?

    Yes, ginger or ginger garlic paste tends to stick to the pan while cooking. You need to saute on low to medium flame, constantly stirring the contents so that it doesn’t stick. If you use the mature ginger, you will find thread like fibre. Try using less mature ginger to avoid that.

  17. Bhawana says:

    looking really tempting and delicious. I am just dreaming about having it with paratha… mmmmmmmmm wow.. maja aa gaya

  18. Prasanna says:

    I have tried out this recipe and it came out awesome…so now i dont fear about the left out sorakaya…

    thanks 4 the recipe..
    u r site rocks.. :-)

  19. swathi says:

    hey i just have a question…

    to prepare this pachadi do i need to use only the outside skin or inside soft kind of thing also????

    as usual ur recipe looks delicious…

    Do not peel the bottle gourd and use it as it is after thorough washing.

  20. Srilatha Vijay says:

    Hi ,

    I add some nuvvula podi to it after you make the chutney it will enhance the taste of it. My mom used to make similar chutney with beerkaya also to which she adds the nuvula podi which is just dry roasted white sesame seed powder.


  21. Smita says:

    Thanks so much my mom used to do this but i don’t know the recipe,i was going to ask my mom but finally i got the same taste …..thanks (My mom got surprised)

  22. prathima says:

    sailu ur recipies are awesome.even though this word is not sufficient i should thank u for sharing such great indian dishes.all the best.

  23. haseena says:

    your pachadi looks very very nice. I am going to try this tommorow

  24. Gayatri says:

    Hey Sailu,

    I tried this recipe and it came out very well. Thank you so much.

  25. manila says:

    Good recipe. Bottle gourd is very good for health.

  26. Manu says:

    hi sailuji…………..
    this is the first time am seeing ur site…………
    too gud…… basically from chennai but me and my hubby love andhra powders, pickles, chutney………ur website is just what i was wishing for………..pls keep ur g8 work……

  27. Orin says:

    Hey Sailu,
    You have amazing recipes. This chutney is ‘THE BEST’. Great work..

  28. vidya says:

    Hi Sailu I have tried this chutney,it was really awesome
    Thanks a lot

  29. Sirisha says:

    Such a homey, comforting Pachadi!

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