Tuesday, September 4, 2012

Bottle Gourd Coconut Chutney/Sorakaya Kobbari Pachadi




Ingredients
Bottle gourd pieces - 2 cups
(Peeled & cut into pieces)
Green chilli – 10
Chopped onion – 1 cup
Chopped tomato – 1 cup
Garlic - 5
Roasted peanuts – ½ cup
Fresh coconut pieces – ½ cup
Chintakaya thokku – 3Tsp
(Fresh tamarind chutney)
Oil – 2 tsp
Salt to taste
Coriander leaves for garnishing

Method
                  In a pan add oil, bottle gourd pieces, chilli, onion, tomato, garlic and cover it with lid. It may take 10 mins. Cool it. In a mixi jar add cooked ingredients, thokku, peanuts / coconut pieces, salt and make it paste. Garnish with coriander leaves.  

Note: Use either peanuts or fresh coconut.

Linking to:
Pickles & Chutneys event @ Ammaji Recipes,
South Indian Cooking (SIC) Series Event - # 1 @ anuzhealthykitchen,
Summer Special Event hosted by Savaadhjevana.


                        

10 comments:

  1. Nice flavoourful chutney...Looks yum...

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  2. Very flavorful chutney... Thank you for linking it to my event..

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  3. coconut for this recipe is new to me. must have tasted great.

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  4. Very interesting,haven't cooked bootle gourd this way, too delicious n aromatic curry..bookmarked to try!!

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  5. chutney looks flavorful....nice recipe....

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  6. i have never made chutney with bottle gourd great recipe...

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  7. Nice and healty breakfast accompainment!!

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