POTLAKAYA PERUGU PACHADI

Ingredients

• 1 Snake gourd (tender and medium sized)
• 1 cup Curd/Yogurt
• 1/4 cup Freshly grated coconut
• 1 tbsp Mustard seeds
• 1 tsp Cumin seeds
• 1 Green chili
• 1 tsp Turmeric powder
• Salt (to taste)
• 1 cup Water
• 2 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 sprig Curry leaves
• 4 Whole dry red chillies
• 2 tbsp Cilantro (finely chopped)
• 1/2 tsp Turmeric powder

Instructions

1. 1

   --- Prepping ---

2. 2

   Peel or scrape the skin of Snake gourd and cut it according to your preference, discard the pith and seeds and keep the chopped snake gourd aside.

3. 3

   Heat a saucepan and add 1 cup of water, tsp of turmeric powder, salt and let it come to a rolling boil and then add in chopped snake gourd.

4. 4

   Boil them for 8-10 min until they translucent, later discard the water and drain the snake gourd pieces and keep aside.

5. 5

   In a blender jar add in mustard seeds, freshly grated coconut, cumin seeds, chopped green chili and blend them to a semi coarse paste.

6. 6

   In a mixing bowl add in curd/yogurt, blended coconut spice mix, salt, boiled and drained snake gourd and give everything a good mix.

7. 7

   Taste and adjust the salt.

8. 8

   --- Make a tempering ---

9. 9

   Heat a mini skillet or tempering pan, add oil and once its hot add in mustard seeds, cumin seeds, torn red chillies, curry leaves, turmeric powder and let them fry for a minute and later add the sizzling tadka/tempering to the whisked yogurt mix.

10. 10

    Finally add in chopped cilantro, refrigerate and serve chilled with rice or rotis.