Sorakaya Perugu Pachadi: The Ultimate Summer Cooler
Sorakaya perugu pachadi is made with sorakaya or bottle gourd. Boil sorakaya, temper with green chillies and combine it with fresh curd.
Ingredients
- 1 small Sorakaya/Bottle Gourd
- Salt to Taste
- 1/4 tsp Turmeric Powder
- 1 tbsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1/4 tsp Urad Dal
- 1/4 tsp Chana Dal
- 1/4 tsp Hing/Asafoetida
- 2 Green Chillis
- 4 to 6 Curry Leaves
- Fistful of Coriander LEaves
Instructions
- Peel the skin of sorakaya and cut it into cubes.
- Put them in a pressure cooker, add salt and turmeric powder
- Pressure cook it for 2 whistles.
- Once cooled drain excess water and keep it aside.
- Heat oil in a kadai, add urad dal, chana dal.
- When the dals start changing colours, add mustard seeds and cumin seeds.
- Add hing and sauté them well.
- Let them splutter, add slit green chillis, curry leaves and coriander leaves.
- Add drained sorakaya to the tadka. Add salt and turmeric powder.
- Cook for a minute or till the moisture present in the vegetable dries up.
- Once done, transfer the dish into a mixing bowl.
- Let the curry cools down for a minute or two.
- Whisk curd in a bowl and add it to the curry.
- Mix it well and check the salt.
- If need be add it.
- Serve sorakaya perugu pachadi with rice or roti.
Notes
If the sorakaya is tender, need not pressure cook it.
Cut the sorakaya into small cube shape pieces.
Grating it is another option, but I always prefer to cut into cubes only.