Potlakaya Perugu Pachadi – Cooling Curd Chutney for Warm South Indian Afternoons

◦ 📍 Prep Time: 10 mins

◦ 🔥 Cook Time: 10 mins

◦ ⏱️ Total Time: 20 mins

◦ 👨‍👩‍👧‍👦 Serves: 3–4

Snake Gourd & Curd Chutney | Andhra-Style Perugu Pachadi

Introduction: A Taste of Home in Every Spoon 🌿

If you grew up in a South Indian household, especially in Andhra, you know the magic curd-based pachadis hold. They are simple, soothing, and somehow manage to replace both a sabzi and a raita in the same meal.

Potlakaya Perugu Pachadi—snake gourd gently cooked and folded into thick curd with a fragrant tempering—is one such comfort dish. It captures the nostalgia of lazy summer lunches with hot rice and a dollop of ghee, offering nourishment in the simplest and most homely way.

Why You’ll Love This Recipe

• Light on the stomach, making it perfect for summers and post-illness recovery meals.

• Ready in just 20 minutes with minimal ingredients.

• Aids digestion naturally through the combination of curd and snake gourd.

• Highly versatile—it tastes great with rice, chapati, biryani, or pulao.

Ingredients

Main Ingredients:

• Snake gourd: 1 medium, chopped (peeling skin is optional)

• Curd: ¾ cup or as needed, thick and beaten

• Tomato: 1 small, finely chopped (optional)

• Spices: Salt and red chilli powder to taste

For the Tempering (Tadka):

• Oil: 1 tsp

• Dals & Seeds: ¼ tsp each of urad dal, mustard seeds, and cumin seeds.

• Spices: A few fenugreek (methi) seeds, 1 broken dry red chilli, a pinch of hing (asafoetida), and a pinch of turmeric powder.

• Aromatics: 1 small green chilli (finely chopped, optional) and a few curry leaves.

• Garnish: Finely chopped coriander leaves.

Step-by-Step Instructions

1. Cook the Gourd: Heat a little oil in a pan, add the chopped snake gourd pieces, cover, and cook on a low flame. Sprinkle water occasionally so the steam helps soften the pieces from the inside.

2. Cool Down: Remove from heat when the gourd is cooked yet firm (not mushy). Allow it to cool completely.

3. Mix: In a bowl, combine the beaten curd, salt, red chilli powder, tomato (if using), and the cooled gourd pieces. Mix gently.

4. Prepare Tempering: Heat oil and add urad dal, mustard, cumin, methi, hing, turmeric, green chilli, and curry leaves.

5. Combine & Chill: Pour the sizzling tempering over the curd mixture and combine well. Garnish with coriander and chill for 15–20 minutes to enhance the flavours.

💡 Pro Tip: If your curd tastes slightly sour, add ½ tsp sugar or 1 tbsp milk to balance the flavours perfectly.

Serving & Variations

• Traditional: Serve chilled with hot steamed rice and a dollop of ghee.

• Side Dish: Works beautifully with chapati or paratha.

• Refreshing Side: A perfect accompaniment to biryani or vegetable pulao.

Variations:

• Classic Andhra Style: Skip the tomato completely.

• Vegan: Replace dairy curd with plant-based yogurt.

• Kid-Friendly: Reduce chillies and add grated cucumber for a milder taste.

• High-Protein: Top with 2 tbsp roasted peanuts while serving for added crunch.

Health & Storage info

Snake gourd is high in water content and low in calories, making it gentle on digestion. The curd provides probiotics for gut health, making this pachadi an excellent choice for heat relief, constipation relief, and recovery meals.

Nutrition Table (Approx. per serving): | Nutrient | Value | | :--- | :--- | | Calories | 110 kcal | | Protein | 4 g | | Carbohydrates | 9 g | | Fat | 5 g |

Store in an airtight container in the refrigerator for up to 1 day. Do not heat this dish; it is always served cold.

If this pachadi reminds you of summer lunches at home, share this recipe with someone who loves simple South Indian comfort food. ✨ Tag @TummyKhush when you recreate it—I’d love to see your version!.