Sorakaya Pachhadi / Bottle Gourd Chutney for Rice or Dosa
Preparation & Cooking Time : 15 mins
Serves: 5 persons
Chopped Bottle Gourd (with skin): 1 and ½ cups
Coriander Seeds: ½ tbsp
Urad Dal: ½ tbsp
Fenugreek Seeds: ¼ tsp
Tamarind: Marble Sized ball
Green Chillies: 2
Dried Red Chillies: 3
Powdered Jaggery: 1 tsp
Chopped Coriander Leaves: 1 – 2 tbsp (Optional)
Salt to taste
Oil: 1 tbsp
Mustard Seeds: ¼ tsp
Urad Dal: ¼ tsp
Cumin Seeds: ¼ tsp
Hing: ⅛ tsp
Curry Leaves: 1 sprig
Oil: 1 tsp
the tamarind in water and set aside.
2. Heat a tablespoon of oil in a pan
and add the coriander seeds, urad dal and frnugreek seeds. Fry them
until golden brown color. Remove and keep aside.
3. In the same pan, add
the slit green chillies and red chillies and fry for a minute. Remove
and keep them aside.
4. Then add the bottle gourd pieces and fry for a
minute. Cover with a lid and cook until soft. Add a little water if
5. Now add the coriander leaves to the cooked bottle gourd and cook
for a minute. Remove from the flame and let it cool.
6. Grind the roasted
coriander seeds mixture into a powder and add the sauteed ingredients
along with tamarind, jaggery and salt and grind to a paste. Add some
water if required while grinding.
7. Heat a teaspoon of a oil in a pan and
add the mustard seeds, urad dal and cumin seeds.
8. When they stop popping,
add the hing and curry leaves and stir for a few seconds.
9. Switch off the flame and pour the seasoned ingredients over the bottle gourd paste and mix well.
10. Serve with rice or dosa.