## Potlankaya Perugu Pachhadi Recipe (Curd & Sunke Gourad Chutney) (South Indian Recipes Style)
Discover how to make a delicious and authentic **Potlankaya Perugu Pachhadi Recipe (Curd & Sunke Gourad Chutney)** with this easy-to-follow recipe. A traditional **South Indian Recipes Side Dish**, this dish is **Diabetic Friendly** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 20 minutes
**Cook time:** 20 minutes
**Total time:** 40 minutes
**Cuisine:** South Indian Recipes
**Course:** Side Dish
**Diet:** Diabetic Friendly
### Ingredients for Potlankaya Perugu Pachhadi Recipe (Curd & Sunke Gourad Chutney):
* 1 Snake gourd (pudulangai) – finely chopped (approximately 1 cup)
* 1 cup Curd (Dahi / Yogurt)
* 1/2 cup Fresh coconut – grated
* 1 teaspoon Sunflower Oil
* 1/4 teaspoon Turmeric powder (Haldi)
* Salt – to taste
* 1 Dry Red Chilli – broken into pieces
* 1/2 teaspoon Cumin seeds (Jeera)
* 1/2 teaspoon Mustard seeds
* 1 teaspoon Sunflower Oil
* 1/4 teaspoon Asafoetida (hing)
### Step-by-Step Instructions to Make Potlankaya Perugu Pachhadi Recipe (Curd & Sunke Gourad Chutney):
1. To begin the preparation of Potlakaya Perugu Pachadi Recipe, first heat a small pan and add oil.
2. Add the finely chopped snake gourd pieces.
3. Fry for a few seconds.
4. Add salt and cover the pan.
5. Let it cook for 2-3 minutes.
6. Ensure the pieces do not get burnt, by checking in between.
7. Once the pieces are cooked, add grated coconut and mix well.
8. Turn off the flame, and let it cool down.
9. For the seasoning, heat a small pan, add jeera and mustard.
10. Let the mustard seeds splutter.
11. Add red chilli pieces, hing and saute.
12. If you prefer, add turmeric and put off the flame.
13. Transfer the cooked snake gourd pieces and coconut to a bowl.
14. Add curd.
15. Add the seasoning and mix well.
16. Serve this gentle Potlakaya Perugu Pachadi with hot rice for a weekday lunch.
### Tips for the Best Potlankaya Perugu Pachhadi Recipe (Curd & Sunke Gourad Chutney):
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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