Potlakaya Perugu Pacchadi

This particular recipie is quick and healthy, and tastes best with hot rice.

Ingredients:

1 cup of home-made curds
1 potion of snakegourd   (potlakaya)
1st salt
a pinch of turmeric
3 green chillies
curry leaves
chopped coriander leaves

Tadka:

1 tsp mustard seeds
1 tsp jeera
1 red chilly

Method:

• Chop the snakegourd into rings
• Chop the green chillies and set aside
• In a wok, heat 1 tsp oil and add the tadka
• Once the mustard seeds pop, add the snakegourd and braize.
• When the snakegourd softens and changes colour, add the green chillies, and take off the flame.
• Add salt and turmeric to the curds and mix well. Add the tadka and snakegourd to the curds.
• Add coriander and curry leaves for taste and garnishing.

Chamagadda Kura

A simple vegetable to make, it goes with almost any kind of dal.

Ingredients:
1/4kg chamagadda (arbi)
1/2 lemon
1 tsp salt
1 tsp Red chilly powder
a pinch of turmeric
3 tsp oil

Tadka:

1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 dry red chilly

Method:

• Steam-cook arbi with water & 1 tsp oil
• Peel and chop into large pieces
• Add the salt, turmeric, red chilly powder & juice from 1/2 lemon.
• Mix well and set aside
• In a wok, heat 3 tsp oil and add the tadka
• Once the mustard seeds start popping, and the dals turn brown, add the arbi.
• Mix well and cook for 1 minute and take off the flame
• If cooked longer, the taste of lemon will turn sour.

Serve hot with rice and dal.

 

Serving Tips

• Pindimiriyam and various pulusu & sambhar taste better when served with Papad. Lijjat papad‘s Punjabi Masala special papads. One can also serve oora mirapakayalu with pindimiriyam.
• When making any pacchidi, you can replace jeera with garlic. Make sure never to use both together though.