Potlakaya Pachadi (Snake Gourd and Yogurt Relish)

Snake gourd is one vegetable I hardly ever cook. The only way I eat it is as a relish with yogurt. Potlakaya Pachadi, as I know it, is a unique South Indian style raita. The recipe has been in my mother’s family for ages. No one seems to know who invented it, but I’m thankful to whoever did! It’s refreshingly tangy, a bit sweet and somewhat sharp. Freshly ground mustard seeds mixed into the yogurt impart a mild pungency, giving this dish its distinct flavor. 

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Recipe

Potlakaya Pachadi

(Serves 4)

Ingredients

For the snake gourd:
1 medium sized tender snake gourd 
1 tbsp oil 
2 dried red chillies, broken in half
1/2 tsp cumin seeds (zeera)
1/2 tsp mustard seeds (rai)
A pinch of asafetida (hing)
8-10 fresh curry leaves 
1/2 tsp red chilli powder (optional)
1/2 tsp salt 
1/2 cup water 

For the yogurt: 
500 gms yogurt
salt to taste
3 tsp powdered jaggery/sugar 
Juice of 1 lime
3/4 tsp mustard seeds (rai) 

Method

Scrape the white skin off the snake gourd with a knife. Cut off the ends, cut into 3” cylinders, then slice them in half. Scrape out the spongy innards with a spoon and discard. Then wash the pieces of gourd, pat dry and dice them into small cubes and set aside. 

Heat 1 tbsp oil, add the dried red chillies, cumin & mustard seeds. When they splutter, add the asafetida and curry leaves. 

Add the chopped gourd, red chilli powder, salt and sauté for a minute. 

Add the water, stir well, then cover and cook on medium-low heat for 7-10 minutes until the vegetable softens and the water evaporates. 

Turn off the heat and transfer to a bowl to cool (at this point the gourd can be refrigerated and used later). Whisk the yogurt with the salt, jaggery and lime juice.

Using a pestle and & mortar, pound the mustard seeds to a coarse powder. Mix the cooked gourd and mustard powder into the yogurt. Taste and adjust seasoning if required. 

Refrigerate until chilled and enjoy.