Anapakaya Perugu Pachadi is a refreshing and delicious raita . This easy bottle gourd raita is made with a few ingredients and can be put together very quickly. It is cool, fresh and flavourful, perfect to enjoy on its own or with rice or rotis.
Anapakaya (Telugu) refers to bottle gourd, perugu (Telugu) means curd and pachadi (Telugu) is chutney or a yogurt-based dish made with seasonal veggies or fruits. Bottle gourd has high water content, is easily digestible and is perfect for keeping your body cool in the summers.
Anapakaya Perugu Pachadi Recipe:
Bottle Gourd with yogurt is a very subtle and fresh raita with a beautiful combination of all flavors. Raitas are a great way to use in-season fruits and veggies that are so good on their own that little is required to make them into a yummy meal. On warm sunny days, chilled raitas are the perfect solution: they’re simple to put together, but truly delicious nonetheless.
- To make Anapakaya perugu pachadi, firstly wash and peel the bottle gourd. Chop it into small pieces.
- Transfer the chopped anapakaya pieces into a vessel. Add 1/8 cup water, ¼ tsp turmeric and 1/2 tsp salt.
- Cook the anapakaya pieces over low heat until cooked through.
- Drain the water, if any, and keep the cooked bottle gourd pieces aside to cool down.
- Meanwhile, heat oil in a pan and sizzle mustard and cumin seeds.
- Then add the grated ginger, green chillies and curry leaves and saute for 30 seconds.
- Remove the tempering from heat and keep aside.
- Now take 1 cup of thick curd in a mixing bowl.
- Whisk the curd well.
- Add the cooled anapakaya pieces to the curd.
- Mix well to combine.
- Pour in the tadka and combine well.
- Transfer the bottle gourd raita into a serving dish.
- Serve cool and refreshing Anapakaya Perugu Pachadi with flavoured rice.
If you are searching for more anapakaya recipes, then do try out Lau Chingri.
Bottle Gourd Raita Recipe details below:
Anapakaya Raita
Ingredients
For the bottle gourd:
- 2 cups chopped bottle gourd
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/8 cup water
For the Tempering:
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 green chillies slit
- 1 tsp grated ginger
- A sprig of curry leaves
- 1 cup thick curd
Instructions
- Wash, peel and chop the bottle gourd into small pieces.
- Put the chopped bottle gourd into a pan, add water, salt and turmeric and cook till the bottle gourd pieces are tender.
- Remove from heat and set aside.
- Heat a tablespoon of oil. Put in the mustard and cumin seeds and allow to sizzle.
- Then add the grated ginger, chillies and curry leaves to the pan.
- Saute for about 30 seconds and then remove from heat. Allow to cool down.
- Now whisk the curd in a mixing bowl.
- Mix in the cooked bottle gourd pieces.
- Stir in the tadka and combine all the ingredients well.
- Serve Bottle Gourd Raita chilled with Flavoured Rice or Rotis.
