Steamed Rice And Telugu Pachadi: A Pair Made In Andhra Kitchen

Who can imagine that a bland vegetable like a bottle gourd can be turned into an irresistible pachadi? Let's take inspiration from Telugu cuisine. Sorakaya Pachadi requires bottle gourd chopped and fried with some spices till it gets cooked. Then it is pounded with a blend of grated coconut roasted with cumin, coriander seeds, and some tamarind. The final touch is given with a spices tempering. 

Gongura or sorrel leaves are integral to Andhra (Telugu) cuisine. An array of delicacies is made with these tangy vitamin C-enriched leaves. Among all, gongura pachadi tops the list. There are different recipes for this dish. The recipe varies according to the ingredients availability and taste preference. However, any version goes well with steaming hot rice and a dollop of desi ghee.  

Yet another incredible creation from the Andhra kitchen is Dondakaya Pachadi. It is a traditional preparation with ivy gourd or dondakaya in Telugu. In this recipe, chopped ivy gourds are cooked with green chilli and fresh garlic cloves. Then they are combined with coconut, tamarind, and coriander leaves to make a coarse paste. This pachadi gets its taste with mustard and hing tempering.

Beerakaya Thokku means ridge gourd peels in Telugu. For this recipe, tender ridge gourds are used. The peels are sauteed with tamarind and coarsely grounded with a pre-fried blend of cumin seeds, coriander seeds, urad dal, dry red chilli, curry leaves and garlic cloves. A tempering with cumin seeds, mustard seeds, curry leaves, and asafoetida gives the final touch.

Long brinjal, onion, green chile, and coconut are used to make this pachadi. The flavour of the pachadi is enhanced by a tempering of mustard, garlic, and curry leaves. Tamarind adds a tart edge and enriches the flavour. You only need plain steamed rice, ghee, karam podi, and this pachadi to complete the meal.