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 – Bottle Gourd Chutney

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  bottle gourd

 Ingredients

  •   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

Method for making Sorakaya Pachadi – Bottle Gourd Chutney

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.
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.
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.
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.
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.
Pour the seasoning over the ground pachadi and serve with hot rice.

By
Published:

30 thoughts on “Sorakaya Pachadi – Bottle Gourd Chutney

  1. 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.

  2. 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….

  3. 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.

  4. 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!!

  5. 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).

  6. thanks.

    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.

  7. 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.. ๐Ÿ™‚

  8. 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.

  9. 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.

    Thanks

  10. 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)

  11. hi,
    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.

  12. hi sailuji…………..
    this is the first time am seeing ur site…………
    too gud……..am 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……

Leave a Reply

Your email address will not be published. Required fields are marked *