Passages

This blog has one purpose. It is to provide my Grandchildren a place of inspiration, a place that reminds them of their Indian ancestry. Recipes herein are a passage to India, and I trust, will journey the reader to the glorious flavors and aromas of the Andhra kitchens.

Tuesday, August 23, 2005

Potlakai (snake gourd) Perugu Pachadi

Yes, this is still a recipe for vegetarians! You are looking at a snake gourd on the left. I found this one at my local Indian grocery store in New Jersey. They are usually straighter because they are grown on trellises and left to hang. When I was growing up in Bombay they were a rare find because there weren't many people from Andhra and we had to travel an hour to Dadar from Colaba. They started to become more widely available in the US in the last 10 years. This recipe is a favorite of my grandson Michael. He refers to it as circle pickles.
Ingredients
Medium Potlakai (Snake gourd) about 1lb
Thai Hot Green Chile Peppers 6-10
Urad Dal 1 Tbls
Cayenne Peppers 4
Cumin Seeds 1 Tbls
Brown Mustard Seeds 1 Tbls
Small Bunch Coriander Leaves
Curry Leaves 20-30
Butter 3 Tbls
Fenugrek Seeds 4-6
Sour Cream ½ cup
Buttermilk 1 cup
Turmeric Powder ¼ tsp
Salt


Preparation

Slice potlakais into fine circles, about ¼ inch thick
In a non stick fry pan saute these using 2Tbls of butter till thoroughly cooked(they will be translucent). Slight browning adds to the flavor. Set aside.
Saute mustard seeds, cayenne peppers, fenugreek seeds, finely chopped green chilies, cumin seeds and curry leaves in the remaining butter till mustard seeds pop and green peppers wilt.
In a bowl mix sour cream, buttermilk, sauted spice mix, turmeric and potlakai. Crush the peppers. Add salt to taste. Mix thoroughly.
Serve on hot rice or nan/roti.