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Wednesday, December 7, 2011

Snake Gourd Perugu pacchadi (twist) ~ Thayir pacchadi ~ Yogurt Dip / dressing

I had posted snake gourd seed recipes earlier and am back with a small twist to the usual thayir pacchadi / perugu pacchadi. Snake gourd (including seeds) in curd- making a flavoured variety of curd/yogurt dressing or dip.

This perugu pacchadi is very simple and is a neat way to serve this veggie to people who dont like it :)

All you need - serves 2 or 3
Yogurt /curd /thayir -1 1/2 cup ( beaten)
Water - 2/3 tbsp
Snake gourd - 1 cup (chopped along with the seeds)
Green Chillie- 1 
Red Chillie - 1
Curry leaves - 3
Ginger - 1/2 tsp (optional)
salt- to taste
asafoetida (hing)- a pinch
Turmeric - a pinch

mustard seeds - 1/4 tsp
urad dal - 1/2 tsp
chana dal - 1/2 tsp
jeera /cumin - 1/4 tsp
coriander seeds -1/2 tsp (optional)
 cooking oil (prefer til or sunflower oil) = 1/2 tsp

Garnish (optional)
ghee or til oil - 1/tsp
cumin - 1/4 tsp 
mustard seeds - 1/4tsp
urad dal - 1/4 tsp
chana dal - 1/4 tsp  

coriander/cilantro -1/2 tsp

What you do
Wash and chop the snake gourd use the seeds as well. 
In a pan, pour the oil for tempering and add the tempering ingredients (mustard seeds, urad dal, chana dal, cumin seeds, coriander seeds) in that order and roast for a minute or so.
Add curry leaves, red and green chillies, ginger and saute
Add snake gourd and the coconut, salt, turmeric, hing(asafoetida) and keep stirring until its done 
Let the mixture cool and then grind it into a smooth paste (add a little water if necessary)
In the meanwhile, prepare the curd - Add 3 tbsp of water to the beaten curd and add the ground mixture to the curd 
Now tempering - in the same pan, add ghee or til oil and put in a little mustard seeds, urad and chana dals, cumin and roast it until mustard crackles and the dals turn a golden brown 
Let it rest for a minute or so and then pour it over the prepared thayir pacchadi (never pour in anything hot into curd or butter milk- it curdles it up and separates the water content from the curd)
Garnish with cilantro/coriander leaves 

On the menu 
Chinna vengayum sAmbAr, Oven roasted Cheppankazhangu with the thayir pacchadi

Serving suggestion: With steamed rice or rice varieties (jeera rice, vegetable rice, pilaf/pulao etc), parata, and works wonderfully as a salad dressing.  :)

Tamil kitchens make podalanga kootu and mooru kootu & telugu kitchens make pappu, and perugu pacchadi with the roasted version of this vegetable. My version of the perugu pacchadi is what i call an extension of the same genre but with a twist in presentation and use of the veggie


  1. Love the lovely spread..:) The dish is wonderful and very innovative..:)
    Thanks for sharing it with us..:)

  2. Super delicious pachadi, havent tried snakegourd like this.

  3. A delicious recipe. Have heard about it but have not yet tried. This certainly calls for a try as this would make an excellent dish without consuming tedious preparation or cooking time. Considering the various many curative properties associated with Snake Guard (natural antibiotic, expectorant, laxative)

    Thanks for sharing this recipe.

    This may be a useless trivia but in Andhra, people around the godavari basin, it is a common practice that people Sarpa dosha does not eat Snake Guard.



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