Snake Gourd/Padavalakai/padangalkai is normally good in rainy season. We can prepare curries, dry curries and even payasa/Kheer. We do prepare sweet curry using this vegetable. The curry is mildly spicy and is full of cream texture because of coconut/coconut milk.
Padavalakai sweet curry is an easy dish and goes well with almost all the main dishes like plain rice, idli, dosa, chapati, poories. It is one of our favourite dish too. It is one of the traditional dish of South Canara (Udiupi /Karnataka/India. It is mostly served as one of the side dish.
This is one of my older post and I thought I will just add the pics and update the recipe.
Lets see the recipe now: As I said it earlier It is a mild and sweet curry. I have used snake gourd, coconut and some simple spices for seasoning.
Let us see the recipe now:
3. Now keep the pan on the fire. Put a table spoon of ghee and add mustard seeds. red chilly and urid dal.
4. Let the mustard seeds splutter. Add curry leaves and stir a bit. Add cooked vegetables and mix it well.
5. Add jaggery, turmeric powder (a pinch), and salt. Let it cook for a minute.
6. Add ground coconut and mix it well. Add water if required. (Consistency should be thick).
7. Cook for 2 to 3 minutes and shift the curry to a serving dish.
8. Serve with plain rice or any other main dish.
Note :
Cut snake gourd into small pieces. So that it cooks faster and soft too. Adding more/less jaggery is optional. No need to add any green chilly. Red chilly taste better. Use of ghee is a must to get the good and best taste. You can also prepare this curry using bottle gourd, watermelon rind and ridge gourd.
Time : 20 Minutes
Serves : 2 to 3
Padavalakai sweet curry is an easy dish and goes well with almost all the main dishes like plain rice, idli, dosa, chapati, poories. It is one of our favourite dish too. It is one of the traditional dish of South Canara (Udiupi /Karnataka/India. It is mostly served as one of the side dish.
This is one of my older post and I thought I will just add the pics and update the recipe.
Lets see the recipe now: As I said it earlier It is a mild and sweet curry. I have used snake gourd, coconut and some simple spices for seasoning.
Let us see the recipe now:
Things Needed :
Snake guard : 1 ( Medium size )
Coconut : 4 Table spoons. ( Fresh and grated)
Cashew nuts : 4 to 5 pods
Cashew nuts : 4 to 5 pods
Jaggery : 2 Table spoons (grated or powdered)
Salt : to taste
Ghee: 1 Table spoon.
Mustard seeds : 1/2 Tea spoon
Urd Daal 1/2 tea spoon
Curry Leaves : 4 to 6
Red chillies : 2 to 3
Water : Required..
Method:
1. Wash and cut Snake Guard in to small pieces and cook with required water till is is soft.
2. Grind coconut and cashew nuts nicely with little water and keep it aside.
4. Let the mustard seeds splutter. Add curry leaves and stir a bit. Add cooked vegetables and mix it well.
6. Add ground coconut and mix it well. Add water if required. (Consistency should be thick).
8. Serve with plain rice or any other main dish.
Note :
Cut snake gourd into small pieces. So that it cooks faster and soft too. Adding more/less jaggery is optional. No need to add any green chilly. Red chilly taste better. Use of ghee is a must to get the good and best taste. You can also prepare this curry using bottle gourd, watermelon rind and ridge gourd.
Time : 20 Minutes
Serves : 2 to 3
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