Potlakaya Pachadi is a gluten Free, vegan chutney made with Snakegourd and basic kitchen spices. A delicacy of Andhra Cuisine.
Potlakaya = snakegourd ; kothimeera = coriander / cilantro ; pachadi = thick chutney in andhra cuisine. This is a delicious gluten free , vegan chutney served with hot rice or even with idli / dosa. This kind of thick chutney is sometimes also called Roti Pachadi
Potlakaya / parwal / snakegourd / paduvalakai (depening on what you call it) is a water rich vegetable which lends itself to stir fries , raita, kootu across various South Indian cusines . Some North Indian dishes feature a bharwa parwal (stuffed snakegourd) . Another cousin of parwal is this pointed gourd which is used to make this delicious paneer stuffed sweet like Sujata’s recipe of Stuffed Sweet Parwal.
Today we shall see a simple yet Uber delish andhra style Pachadi (thick chutney) that is relished with both steamed rice+ ghee and also with idli / dosa. Addition of coconut is entirely optional and some recipes also add onion and garlic which I have not used.
Similar chutneys with vegetable base that we love at home
Red Cabbage Chutney | Purple Cabbage Chutney | Cabbage Pachadi
A Plant based, Gluten Free Cabbage Pachadi or Chutney for Idli / Dosa / Rice / Paratha etc. Tasty , tangy chutney that can be used on sandwiches / tortillas too
Check out this recipe
Andhra style Carrot Garlic Pachadi | కారెట్ వెల్లుల్లి పచ్చడి
A delicious chutney or Dip made with Carrots and garlic. Gluten Free + vegan chutney to serve with any South Indian Breakfast or steamed rice.
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Beetroot Chutney | Easy Side dish for Idli, Dosa, Paratha
Beetroot chutney is a vegan, Gluten free dip or chutney made with beets and coconut. Served as a dip to Indian Breakfast dishes
Check out this recipe
We love chutneys for everyday breakfast (or sometimes with lunch called Thogayal). Click on the picture below to see 20+ varieties of chutneys for breakfast
Tips to make a delicious potlakaya pachadi
- Use tender snakegourd only for best results
- 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
- Pachadis are always 80% smooth, leaving it a little coarse enhances the taste
- Addition of coconut, onion or garlic are entirely optional, I used very little coconut and skipped the latter.
- Tamarind paste can be used in place of whole tamarind
- 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
If you are like us and love this vegetable, check out more recipes using snakegourd here
Podalangai Poricha Kootu
Podlangai Poricha Kootu is a GF, Vegan stew made with snakegourd, lentils and a freshly ground spice paste. Served with Steamed rice or chapati
Check out this recipe
Podalangai Podi Thooval | Snake gourd stir fry
South Indian style Snake gourd stir fry with Moong dal Spice Mix served with Sambhar or Kuzhambu
Check out this recipe
What you need to make potlakaya pachadi
- 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
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1/2 tsp split black gram (urad dal)
- 1 red chilly (broken)
How to make potlakaya kothimeera pachadi
- 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
If you want to see a quick video of this, click my below
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Potlakaya Pachadi | Andhra Style Snakegourd Chutney
Potlakaya Pachadi is a gluten Free, vegan chutney made with Snakegourd and basic kitchen spices. A delicacy of Andhra Cuisine.
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
Notes
Tips to make a delicious potlakaya pachadi
- Use tender snakegourd only for best results
- 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
- Pachadis are always 80% smooth, leaving it a little coarse enhances the taste
- Addition of coconut, onion or garlic are entirely optional, I used very little coconut and skipped the latter.
- Tamarind paste can be used in place of whole tamarind
- 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
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potlakaya kothimeera pachadi looks absolutely lip smacking. We love Pachadi varieties at home . My mom in law makes great varieties of Pachadi.
thanks Preethi. we too love different pachadis at home and this is our current favourite. great to know ur MIL makes so many varities…
Andhra style snakegourd chutney sounds interesting. A completely new recipe for me. Can’t wait to try. Thanks for sharing.
thanks Sujata. do try, it is lipsmacking for sure!
I remember Amma used to make a snakegourd chutney for me because, as a child, I refused to eat any veggies. ???? I’m not sure exactly how she made it, but I love the sound of yours. With the coconut, coriander and green chillies going in, I bet this must be a flavour bomb!
ha ha ! tale of all childhood stories 🙂 I remember making chutneys for the same reason :p
Potlakaya Pachadi made with Snakegourd looks so tempting… lovely recipe from Andhra Cuisine.
Thank you so much !