- Bottle Gourd – 350gms
- Coconut – Half Kernel
- Curd – 500ml
- Green Chilies – 13 Or To Taste
- Ginger – 1/2"Piece
- Curry Leaves – Few
- Salt To Taste
- Turmeric Powder – 1/4tsp
- Bengal Gram – 3tsps
- Black Gram – 2 1/2tsps
- Fenugreek Seeds – 3 Seeds
- Mustard Seeds – 1 1/2tsps
- Cumin Seeds – 1tsp
- Asafoetida – A Pinch
- Oil – 5tsps
- Coriander For Garnishing
Wash and clean the bottle gourd. Peel the skin of the bottle gourd and cut it into small pieces. Take these bottle gourd pieces in a microwave safe bowl and add a little water. Cook these bottle gourd pieces in microwave on high power for 5 minutes. Stir once with a spoon and microwave on medium power for 7 to 8 minutes. After giving 5 minutes standing time, remove the bottle gourd pieces from the microwave oven and let them cool. Cut coconut into small pieces and grind to a fine paste by adding a little water. Add this coconut paste to curd and mix. Add salt to the curd mixture and mix well. Wash, clean green chilies and ginger and grind them to a coarse paste. Clean coriander and chop it finely and keep it aside.
Heat a pan and add oil to it. When oil is hot add Bengal gram, black gram and fenugreek seeds in this order and fry. When the seeds start changing color add mustard seeds and cumin seeds. Fry them well. Add asafoetida and mix. Now add curry leaves and turmeric powder. Finally add the ginger chili paste and fry well. Now add this seasoning to the prepared curd. Turmeric powder when added to hot oil and mixed with curd gives a nice color to the curd. Mix chopped coriander with this curd mixture. Now add the bottle gourd pieces (which were kept aside for cooling) to the curd mixture and mix well. Transfer this PeruguPachhadi to a serving bowl and serve chilled. Serve this Cold SorakayaPeruguPachhadi with hot rice.
Point To Remember:
Do not add hot things to curd otherwise the curd will curdle. In this recipe we are adding the hot seasoning to the curd but the curd will not curdle. This is because the quantity of seasoning is less when compared to the curd. Whereas the quantity of bottle gourd pieces (350gms) is more for the curd (500ml) we are taking. So cool the cooked bottle gourd pieces to room temperature before adding them to curd.
- To give a rich flavor use ghee instead of oil for seasoning.
- If you do not have any vegetable at home then prepare this PeruguPachhadi without bottle gourd. This is called KobbariPeruguPachhadi (coconut seasoned curd). This also tastes good. So when there are sudden guests at home one need not panic. Serve this KobbariPeruguPachhadi with plain rice and Plain Dal.
Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!
If you too have a recipe to share, click here to submit
|Our Earlier discussions on the Blog
|Your Earlier comments on the Blog
|Your emails to firstname.lastname@example.org
|Click here to see YouTube Comments