We have a few ways of making Cucumber Pachadi, varying just a little in ingredients. This is one of the simplest and one of the favourites.
It is of course, from Meenakshi Ammal and Vol 1 of her Cook and See books.
Similar recipes include Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Zucchini, Lime Leaf and Yoghurt Salad, Chow Chow Kari, Vellarikkai Thayir Pachadi, Tomato Pachadi, and Bitter Melon Pachadi.
Or browse all of our Pachadi recipes.
Continue reading “Cucumber Pachadi (or use Snake Gourd, Ridge Gourd or Chow Chow)”
Kootu is a favourite in our house – well, we just love toor dal, truth be told. With a snake gourd in the fridge, left over from making Snake Gourd Pachadi, we make this Snake Gourd Kootu. The same recipe can be made with cabbage, kohlrabi, amaranth leaves or spinach instead of snake gourd.
The gourd is finely diced in this recipe, so it disappears into the dal, and is a delightful surprise as you are eating. Gorgeous pops of green-tasting snake gourd in your mouth. It is wonderful served with rice.
Similar recipes include Cluster Bean Kootu, Brinjal Asadu, Poritha Kootu, Poritha Kootu with Tamarind, Amaranth Leaves Masiyal, and Pitlai.
Browse all of our Kootu dishes and all of our Snake Gourd recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
Continue reading “Poritha Kootu with Finely Diced Snake Gourd”