Snakegourd Perugu Pachadi

This recipe is an variation of classic andhra perugu pachadi. Snake gourd can be substituted with tomato and onion for a variety. This is best had with rice.

Snakegourd Perugu Pachadi

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Snakegourd Perugu Pachadi recipe - How to make Snakegourd Perugu Pachadi

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 to 3 servings
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1 1/2 cups curds (dahi)
a pinch of turmeric powder (haldi)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera) (optional)
1/4 tsp urad dal (split black lentils) (optional)
1 to 2 dry red chillies
a pinch of asafoetida (hing) (optional)
8 to 10 curry leaves (kadi patta)
1 to 2 chopped green chillies
5" snake gourd (padwal) , finely chopped
1 tbsp coriander (dhania)
salt to taste
2 tsp oil or ghee

  1. Combine the curds and 1/4 cup of water in a bowl and beat till smooth and of medium consistency. Add turmeric powder and salt. Mix well. Keep aside.
  2. Heat the ghee/oil in a pan. Add the mustard seeds and cumin seeds. When they splutter, add the urad dal and let it turn red. Add the dry red chillies, curry leaves, asafoetida, green chillies and snake gourd pieces.
  3. Cook on a medium flame for 8-10 minutes or till the snake gourd pieces turn soft. Remove from the flame and keep aside to cool.
  4. Combine the cooked mixture with the beaten curd. Garnish with fresh coriander leaves and serve.