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Potlakaya Pachadi is a gluten Free, vegan chutney made with Snakegourd and basic kitchen spices. A delicacy of Andhra Cuisine.

Potlakaya Pachadi | Andhra Style Snakegourd Chutney

Kalyani
Potlakaya Pachadi is a gluten Free, vegan chutney made with Snakegourd and basic kitchen spices. A delicacy of Andhra Cuisine.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Accompaniment, Chutney, Side Dish
Cuisine Andhra Cuisine, Indian, South Indian
Servings 4 servings
Calories 110 kcal

Equipment

  • Pots and Pans
  • Spice Grinder
  • Chopping Board
  • Knife

Ingredients
  

  • 1 medium sized snakegourd about 80 grams
  • 1 Tbsp oil
  • 2 Tbsp Bengal gram channa dal
  • 1/4 tsp fenugreek seeds Methi
  • 1/2 tsp cumin jeera
  • 3 green chilies
  • 2 red chilies
  • 5 gram tamarind sub with 1 tsp tamarind paste
  • 1/4 cup coriander
  • 2 tsp coconut totally optional
  • 1 tsp salt

Tempering / Tadka

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1 sprig Curry Leaves
  • 1/2 tsp split black gram urad dal
  • 1 red chilly broken

Instructions
 

  • Scrape the skin of snakegourd with a sharp knife, halve it and deseed it
  • Wash it well and dice it fine
  • heat oil, roast the dal, cumin and methi seeds
  • then add the chillies and saute for 2 minutes
  • Then add the chopped veggie (snakegourd) and saute for 3 mins
  • Add tamarind, salt and chopped coriander and saute
  • Cover and cook for 4-5 mins till it turns soft
  • If using coconut, add and saute for 1 more min.
  • Cool and grind without no additional water.
  • Prepare tadka / tempering with the ingredients under tempering. Pour onto chutney.
  • Serve pachadi with hot steamed rice or any South Indian Breakfast like Dosa

Video

Andhra Style Potlakaya Pachadi | No Onion No garlic chutney with snakegourd

Notes

Tips to make a delicious potlakaya pachadi 

  1. Use tender snakegourd only for best results 
  2. Let the sautéed ingredients cool completely, add 1-2 Tbsp of water only as the veggie is water rich and that’s sufficient for grinding
  3. Pachadis are always 80% smooth, leaving it a little coarse enhances the taste 
  4. Addition of coconut, onion or garlic are entirely optional, I used very little coconut and skipped the latter. 
  5. Tamarind paste can be used in place of whole tamarind 
  6. One can use only green or red chillies or even kashmiri chillies. I used a mix of less spicy green chillies and red chillies and that worked out perfectly for us 

Nutrition

Serving: 40gCalories: 110kcalCarbohydrates: 13gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 702mgPotassium: 217mgFiber: 4gSugar: 3gVitamin A: 293IUVitamin C: 48mgCalcium: 61mgIron: 2mg
Keyword Adai, Andhra pachadi, breakfast chutneys, Chutney, potlakaya pachadi, Snakegourd Chutney
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