Snake Gourd Curry (Padavalanga) is a quick-to-make, easy, and tasty curry. It goes well with rice.
Gourd Curry (Padavalanga)
The preparation of Padavalanga in this recipe is authentic Kerala style.
® This is a RAS signature Recipe©
♦Prep time:5min ♦Cook time:30min ♦Yield:6Servings.
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Snake Gourd Curry (Padavalanga)
Description
This is an extremely simple, quick, and tasty Kerala-style vegetarian curry that pairs wonderfully with rice.
Ingredients:
For ground Coconut Paste:
For Tempering:
Instructions
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Wash and peel the outer skin of the snake gently. You can cut them in half to make peeling easier.
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Now slice vertically through the middle. Scoop out the seeds easily with a spoon and discard.
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Now lay each piece flat and cut into small dice. Set aside.
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Add the diced gourd, chopped tomato, sliced green chilli, and curry leaves to an earthen pot.
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Add 1 1/2 cups (360 ml) of water and bring to a boil. Don't forget to add salt (about 3/4 tsp, first).
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Then, reduce the heat to a minimum and cook uncovered for about 15- 20 minutes till the gourd is tender.
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Ground coconut paste: Add the grated coconut, garlic, chilli powder, fennel powder, and 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.
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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 of 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.
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Tempering: Heat oil in a wok. Add the mustard seeds and allow them to pop.
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Add dry chilies if using, curry leaves, and the sliced shallots. Fry till shallots are golden.
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Pour over the curry. Serve with rice.
Note
- 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.
