potlakaya perugu pachadi/Snake gourd raita

potlakaya perugu pachadi/Snake gourd raita

This comes under top 10 “hate vegetables” for many  . But this variant of this veggie is sure a show stealer. There are many variations to this recipe. I used mamidi allam(mango-ginger) for this . If you never heard of this before the wiki link is here. So this adds a a unique flavor to this recipe. If you do not find this , you can use normal ginger too.

INGREDIENTS:-

Potlakaya/snake gourd: – 3 cups (chopped into circular pieces by removing white portion in the middle)

Oil: – 1 teaspoon

Salt: – as required

Coriander/Kothimeera/Cilantro: – ½ bunch (chop finely)

Turmeric: – a pinch

Garlic pods: – 3-4(even this is optional)

Mango-ginger :- small piece

Green chillies :- 3-4 (adjust)

Curd: – 2 cups

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: – a teaspoon

Urad dal/Black gram: – teaspoon

Jeera: ½ teaspoon

Dried Red chillies :- 1-2.

Mustard seeds: ½ teaspoon

Curry leaves/karivepaku :- 6-7 fresh tender leaves

METHOD:-

1. In a pan add oil and add the tadka, dried red chillies and curry leaves and allow them to splutter.
2. Now add snake gourd pieces and salt .
3. Grind together mango-ginger, garlic pods, kothimeera, green chillies together into smooth paste and add it o snake gourd pieces and simmer till snake gourd is cooked.
4. Add coriander at the end and decorate it and allow it to cool (don’t add when it is hot …else curd breaks)
5. In a mixing bowl curd add cooked mixture. Adjust salt if required. Eat it with rice /roti