Today I am sharing the recipe of Padavalanga curry / Kerala snake gourd curry, which is an easy and delicious curry and it goes well with rice. Snake gourd, a long soft skinned vegetable is also known as serpent gourd or padaval.
Chopped padavalanga / Chopped snake gourd ~ 2 1/2 cups ( small pieces )
Tomato ~ 1 no ( Large sized )
Green chillies ~ 5 nos ( Split length-wise )
Grated coconut ~ 1 cup
Kashmiri chilly powder / Charadan mulaku podi ~ 1 1/2 tsp
Turmeric powder ~ 1/2 tsp
Cumin seeds / Jeerakam ~ 1/4 tsp
Garlic ~ 3 cloves
Tamarind paste ~ 1/4 tsp
Salt to taste
Curry leaves ~ 1-2 stems
Mustard seeds / Kaduku
Dry red chillies ~ 2 nos
- First wash, peel and remove the seeds of snake gourd and then chop it to small to medium sized pieces. Then cook chopped snake gourd, chopped tomato, green chillies and curry leaves by adding enough salt and 1 1/2 cups of water for about 20 minutes.
- Meanwhile grind grated coconut, Kashmiri chilly powder, turmeric powder, cumin seeds and garlic to a fine paste by adding enough water.Then add this ground coconut paste to the cooked snake gourd along with tamarind paste. Then cook it in low flame for about 5-10 minutes and remove from the flame.
- Next heat little oil in another pan, add mustard seeds and when it crackles, add dry red chillies and curry leaves and fry for less than a minute and add this to the snake gourd curry.
Enjoy with rice.