By Rajan Bhattacharya
August 27, 2024
Sorakaya Pachadi is a traditional South Indian chutney made from leftover bottle gourd, roasted lentils, and tamarind. This recipe is perfect for utilising small portions of bottle gourd to create a flavourful and tangy chutney.
1 1/2 cups bottle gourd cubes, with skin 1/2 tbsp Bengal gram (senaga pappu) 1/2 tbsp split gram dal (minappa pappu) 1/2 tsp cumin seeds 1 tsp coriander seeds (optional) 1 tbsp chopped coriander leaves (optional) 2 dry red chillies, deseeded 3 green chillies, chopped 4-5 garlic cloves 1 tsp jaggery or sugar Gooseberry-sized tamarind (soaked in warm water) Salt to taste 3 tsps oil
1/4 tsp mustard seeds 1/2 tsp black gram dal 1-2 dry red chillies Few curry leaves 1/2 tsp oil
Heat 3 tsps oil in a vessel and fry Bengal gram, split gram dal, cumin, and coriander seeds until the dals turn red.
Remove the roasted ingredients and set them aside to cool. In the same vessel, fry garlic, red chillies, green chillies, and coriander leaves for a minute.
Add bottle gourd cubes to the pan and sauté for 12 minutes until the rawness disappears.
Grind the cooled lentils first, then add the sautéed ingredients, tamarind extract, jaggery, and salt, and grind into a paste.
Heat 1/2 tsp oil in a pan, add mustard seeds, let them pop, then add black gram dal, curry leaves, and dry red chillies.
Pour the seasoning over the ground pachadi and serve it with hot rice.