SNAKEGOURD YOGHURT CHUTNEY / POTLAKAYA PERUGU PACCHADI

Hello all... Today i am sharing with you andhrapradesh recipe that is SNAKEGOURD YOGHURT CHUTNEY/ POTLAKAYA PERUGU PACCHADI... As i am an south indian, thought of sharing this recipe. In Andhra we call it POTLAKAYA. Most of the people don't know this recipe and how to prepare exactly. Generally this is a less preferred vegetable but actually this is a very healthy vegetable rich in dietary fibre, proteins, vitamins and minerals. Especially this vegetable is preferred during ceremonies and given to breast feeding mothers. This goes well with hot steamed rice, chapati or pulka. Very simple to prepare with easy ingredients that are available in home. So lets know how to prepare this dish.

Preparation time : 15 mins
Cooking time : 5-10 mins
Serves 2-3

INGREDIENTS

• 1 tender snakegourd, chopped into round pieces.
• 500gms curd(approx), u can increase as per your taste.
• 2 tbsp ginger-green chillies paste
• 1/4 tsp turmeric powder
• Salt as per taste.
• 1/4 cup coriander leaves, chopped
• FOR THE TADKA/TEMPERING/POPU
• 1-2 tbsp oil
• 1 tsp urad dal/minapappu
• 1 tsp mustard seeds/rai/aavalu
• 1 tsp jeera/jeelakarra
• 2-3 dried red chillies, broken into 1 inch pieces
• 1 sprig curry leaves
• 1/4 tsp hing/asafoetida

PREPARATION

• First remove the edges of the snakegourd and chop into round pieces. Pressure cook for 1 whistle along with turmeric powder. Keep it aside and let it cool. Once it cools down strain these pieces. Let them cool.
• Take 2 inches ginger piece and 3 green chillies and grind into fine paste.
• Beat curd until smooth, keep aside.
• Chop coriander leaves, keep aside.  

METHOD OF COOKING

• Take a mixing bowl add boiled snakegourd pieces, curd, ginger-green chillies paste, salt. Mix well.
• Take a tadka pan, add oil. Once the oil is heat add the ingredients mentioned FOR THE TADKA above.
• Add this tadka to the curd mixture.
• Add coriander leaves, mix well.
• Serve with hot steamed rice, chapati or pulka.

TIPS

• U can increase curd as per your taste.
• U can increase or decrease ginger-green chillies paste as per your taste.

 

GREEN LEAFY PULAO

Hello all.. Back to blogging after many days :) Today i am back with healthy rice recipe that is GREEN LEAFY PULAO :) This is a very healthy recipe especially for kids and adults too :) Addition of green leafy vegetables gives nice taste and aroma to the dish. Who don't love or eat leafy vegetables, for them u can prepare like this and give it to them. Very simple and easy to prepare. 

Preparation time : 15 mins
Cooking time : 30 - 40 mins
Serves 3

INGREDIENTS 

• 1 and 1/2 glass basmati rice or normal rice, soaked for 15 mins.
• 4 onions, peeled and sliced
• 2 bunches pudina/mint leaves, washed
• 2 bunches palak/spinach, washed
• 2 bunches methi/fenugreek leaves, washed and chopped
• 2 bunches thotakura/amaranthus leaves, washed and chopped
• 7-8 green chillies
• 3 tbsp ginger-garlic paste
• Salt as per taste
• 1/4 tsp turmeric powder/haldi
• 1/2 tsp red chilli powder
• 1 tsp garam masala powder
• 3 tbsp oil
• 3 tbsp butter/ghee
• Whole garam masala spices 

PREPARATION

• Clean all leafy vegetables.
• Grind pudina and green chillies into paste. Keep aside.
• Grind palak into paste. Keep aside.
• Chop methi and amaranthus. Keep aside.
• Clean and soak basmati rice.

METHOD OF COOKING

• Take a wide cooking vessel, add butter and oil.
• Once the oil is heat add whole garam masala spices. Let them fry.
• Add onions, let them fry until golden brown.
• Add ginger-garlic paste, fry until raw smell goes away.
• Add pudina - greenchilli paste and fry until raw smell goes away.
• Add palak paste and fry until raw smell goes away.
• Now add chopped amaranthus leaves, methi leaves. Mix well and fry.
• Add haldi powder, red chilli powder and garam masala powder. Mix well and let it fry for 2 mins.
• Now add 3 glasses water, salt. Mix well and let water boil.
• Once water starts boiling add soaked basmati rice. Mix well and keep the flame low.
• Check in between and cook the rice until water gets completely absorbed. Do not overmix the rice, it will get sticky.
• Serve hot with raita.