Sorakaya Pachadi or Andhra Style Bottle Gourd Chutney is a simple, spicy chutney made from bottle gourd that goes well with Idli, Dosa, or Dal Rice. Here is how to make it.
Here are some more South Indian Chutneys, that you can try – Sweet Tomato Chutney, Vada Pav Chutney, South Indian Coconut Chutney, Andhra Style Peanut Chutney, Green Coconut Chutney, Red Coconut Chutney, South Indian Onion Tomato Chutney, and Green Tomato Chutney.
About This Recipe
Sorakaya Pachadi is an Andhra Style Chutney which is made with bottle gourd and is then tempered with a South Indian tadka.
Sorakaya is a South Indian name for Lauki, Doodhi, or Bottle Gourd which is a long melon and is a water vegetable since 90% of it is water. It is very good for health and nutrition.
Often, the vegetable is used to make a gravy dish or in koftas, but this chutney too is a wonderfully versatile way to use this vegetable.
Sorakaya or Bottle Gourd has cooling properties and hence it is consumed mostly during summers and not during winters and monsoon.
Lauki helps in digestion, takes care of the urinary system, is a refreshing drink in summers, and even helps manage stress.
So next time you want to make a different chutney than Coconut Chutney and Tomato Chutney to serve with your breakfast dish or everyday meals, give this healthy Sorakaya Pachadi a try.
This Sorakaya Pachadi is,
- Easy to make
- Perfect for Summers
- A delicious accompaniment to Dosa/Idli
- A simple side dish for meals
For the Chutney – The key ingredient in this Chutney is Sorakaya or Lauki, which is a Summer vegetable with high water content. Along with Lauki, the other used ingredients to add more taste are green chilies, ginger, garlic, coriander, tamarind, jaggery, and salt.
Green chilies make it spicy, tamarind adds a tangy taste, jaggery gives it a sweet twist. Full of flavor, right?
For the tempering – Once the chutney is prepared, it is given a tadka of chana dal, mustard seeds, dry red chilies, curry leaves, and red chili powder.
Keep in mind to add red chili powder just when you are taking the tadka off the pan, otherwise, the red chili powder will get burnt and won’t taste great in the tadka.
Step by Step Recipe
Heat a teaspoon of oil in a pan.
Add lauki and salt and cover and cook lauki until it is softened.
Add all the ingredients along with Lauki in a grinder and grind to make a smooth chutney.
Heat oil in a pan.
Once the oil is hot, add chana dal and mustard seeds and let it fry until it turns slightly brown. Add dry red chilli and curry leaves and let them crackle for a few seconds.Switch off the heat and add red chilli powder.
Immediately pour the tempering over the chutney.
Frequently Asked Questions
You can use dry red chilies, but it will change its color. Green chilies adds to the green color along with the heat, whereas dry red chilies will make it slightly brown.
Yes, you can definitely serve it without tadka, but tempering adds a nice flavor and bite to this smooth chutney.
Health Benefits of Sorakaya
Due to its high water content, it cools down your body in Summers and also keeps you hydrated.
Aids digestion and also good to consume during Stomach related problems.
Good for weight loss and is considered great to consumers after your work out.
It also treats Urinary Tract Infections.
It helps in relieving stress.
You can try a few variations of this Sorakaya Chutney and make a new flavor altogether. Here are some:
Add some curd in the chutney and make Sorakaya Perugu Pachadi or Sorakaya Curd Chutney.
Add some tomato while cooking the sorakaya and make Sorakaya Tomato Pachadi.
You can also add onion or a mix of onion and tomato and make your own variation.
During winters, sesame seeds are added to this chutney. They give warmth to this chutney and hence it is suitable to eat during winters.
Add some ridge gourd or beerakaya along with bottle gourd and make Beerakaya Sorakaya Pachadi.
This Andhra Style Bottle Gourd Chutney tastes great with Crispy Dosa, soft Steamed Idlis, Paniyaram, Upma, or even Uttapam.
You can even serve it on the side with Sambar Rice or Rasam Rice combination, with a dollop of ghee and some fried rice papads on the side.
I sometimes even slather it on my sandwiches.
You can keep this chutney in an airtight container for 3-4 days in the refrigerator. I do not suggest freezing it as it’s texture will change when thawed.
You might also like
Sorakaya Pachadi Recipe
- 200 g Lauki/ Bottle gourd (Finely chopped)
- 1 teaspoon Oil
- 2-3 Green chilli
- ¼ cup Fresh coriander
- 3-4 cloves Garlic
- ½ inch Ginger (chopped)
- Tamarind (Gooseberry sized ball soaked in little water)
- 1 teaspoon Jaggery
- Salt (To taste)
For the tempering
- 1 tablespoon Oil
- 1 teaspoon Chana dal
- 1 tsp Mustard seeds
- 3-4 Dry red chillies
- 10-12 Curry leaves
- ½ teaspoon Red chilli powder
- Heat a teaspoon of oil in a pan.
- Add lauki and salt and cover and cook lauki on low heat until it is softened.
- Add all the ingredients along with lauki in a grinder and grind to make a smooth chutney.
For the tempering
- Heat oil in pan.
- Once the oil is hot, add chana dal and mustard seeds and let it fry until it turns slightly brown.
- Add dry red chilli and curry leaves and let them crackle for a few seconds.
- Switch off the heat and add red chilli powder.
- Immediately pour the tempering over the chutney.
- Mix well and serve with Rice, Dal or Paratha.