Snake Gourd Curry (Padavalanga)
®This is a RAS signature Recipe©
Snake Gourd Curry (Padavalanga) is a quick to make, easy and tasty curry. It goes well with rice.
The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.
The preparation of this Snake gourd curry is authentic Kerala style.
You can
strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Snake gourd | 1 large | |
| Tomato, chopped | 1 | |
| Long mild green chilli, sliced (to taste) | 1 | |
| Curry leaves | 1 sprig | |
| Thick Tamarind solution (Tamarind pulp mixed in a little hot water) | 1/2 tsp | |
| Coriander powder | 1 tsp |
For ground coconut paste:
| Grated coconut (packed tightly)For tempering: | 1 cup | |
| Garlic (see notes) | 3 small cloves | |
| Kashmiri Chilli powder | 1 1/2 tsp | |
| Turmeric powder | 1/2 tsp | |
| Fennel Powder or Fennel seeds (see notes) | 1/4 tsp |
For tempering:
| Coconut oil | 2 Tbsp | |
| Mustard seeds | 1/2 tsp | |
| Dried red chilli | 1 | |
| Curry leaves | Small sprig | |
| Shallots, sliced (2 Tbsp) | 4 | |
| Salt | To taste |
Method:
- Wash and peel the outer skin of the snake gently. You can cut them in half to make peeling easier.
- Now slice vertically through the middle. Scoop out the seeds easily with a spoon and discard.
- Now lay each piece flat and cut into small dice. Set aside.
- Add the diced gourd, chopped tomato, sliced green chilli and curry leaves to an earthen pot.
- Add 1 1/2 cups (360 ml) water and bring to a boil. Don’t forget to add salt (about 3/4 tsp , first) .
- Then, reduce heat to minimum and cook uncovered for about 15- 20 minutes till the gourd is tender.
- Ground coconut paste: Add the grated coconut, garlic, chilli powder and fennel powder.curry leaves to the small jar of your grinder/blender. Add just a small amount to water to assist in grinding to a fine paste.
- After the gourd has cooked till tender, add the ground paste to the pot. Mix well. Rinse out the mixer jar with some water and add that as well. Cook on a very low flame till the raw garlic in the paste is cooked well. Check for salt and add more as needed. Also add the thick tamarind solution. After 5 minutes simmering, add the coriander powder and mix . Simmer again for 3-5 minutes, adding hot water if needed. Cook till you get the right pouring consistency.
- Tempering:Heat oil in a wok. Add the mustard seeds and allow to pop.
- Add dry chilies if using, curry leaves and the sliced shallots. Fry till shallots are golden.
- Pour over the curry. Serve with rice.
Snake Gourd Curry (Padavalanga)
Notes:
- Some people prefer the taste of cumin seeds or cumin powder in the ground coconut paste. You can use it instead of fennel.
- Only use small cloves of garlic in the coconut paste. Just a little is very good. Those who prefer can omit the garlic too.
- Instead of adding the tomato at the beginning, you can add the tomatoes cut into chunks, later on if you prefer to have the tomato pieces in the curry.
Key Ingredients: Snake gourd, Tomato, Coconut, Green chilli, Curry leaves, Spice, Oil, Garlic,Salt.
|
Please Rate the Recipe if you have tried it below.↓ If you liked the recipe, please do to leave me a comment and CLICK THE LIKE BUTTON at the bottom of this page! Thank you! ♥ EAT AND TELL!!! Let us know if you tried – Snake Gourd Curry (Padavalanga)If you make the dish, and share to your SOCIAL MEDIA please don’t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you! ♥ Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com |
Quick Browse to see All Recipes by Category. World Cuisines to browse recipes by Regional Cuisine.
Thanks for visiting www.recipesaresimple.com
