Friday, August 21, 2015

Snake Gourd Pulp Curd Curry

Snake Gourd/ Padvala Kai/ is one of the healthy fiber vegetable. We do make use of the whole vegetable, preparing many different dishes. Like wise I used Padavala kai for a dal and the inner tender pulp is used for curd curry. It is so tasty and healthy too.
I have used snake gourd pulp, curd and some spices which are from my kitchen kit.
 Lets see some benefits of eating Padavala Kai/ Snake Gourd. 
Snake Gourd contain vitamins, nutrients and minerals which are essential for human health. They are rich in dietary fiber. They are less in calories and high levels of protein. They contain Vitamin A, B and C and minerals like manganese, magnesium, calcium, iron, potassium and iodine. Snake gourd is an excellent source of anti-inflammatory diet vegetable. It is a good remedy for diabetes. Snake gourd is rich in fiber and makes digestion easy and good for people who suffer from constipation. It contain natural anti biotech qualities.
This "Snake Gourd Pulp Curd Curry" has no onion or no garlic.
Remember not to use the ripe snake gourd seeds or the vegetable, as it may cause indigestion or sickness. 

Things Needed : 

To cook :

Snake Gourd Pulp : 1 Small cup
Coriander seeds : 1/2 Teasppon
Salt : to taste
Green chilly : 2
Turmeric powder : a pinch.
 To Grind : 
Cooked mixture

Coconut : 2 Tablespoons
 For Seasoning : (splutter)
Curry leaves : 5 to 6
Mustard seeds : 1 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh/Asafoetida : a pinch
Oil : 1 Teaspoon
Majjege Menasu/ Moru Molagai/ green chilly dried in sun
To add:
Curd : 1 small cup
Coriander leaves : 1 Tablespoon

Method :

1. Remove pulp from snake gourd. Put it in a bowl. Wash curry leaves and green chilly keep it aside.
2. Add half teaspoon of coriander seeds.
3. Add salt, washed green chilly and a pinch of turmeric powder and cook. ( You can pressure cook for 5 minutes). Leave it for cooling.
4. Grate coconut. Add half teaspoon of mustard seeds.

5. Grind coconut, mustard seeds and cooked snake gourd mixture. Use very little water. Grind it nicely.
6. Remove from the mixi jar and put it in a bowl. Add curd and mix it well.
7. Add mustard sputter with curry leaves.
8. Keep a pan and put 1/2 Teaspoon of oil. Add dried green chilly and fry nicely till it gets slightly black.
9. Add this fried chilly to the curd curry. Mix it nicely and add coriander leaves.
10. Serve this Snake Gourd Curd Curry with hot rice or chapatis.

Note :

You can use coconut oil to fry the majjige menasu. Majjige menasu is, green chilly soaked in butter milk and dried in the sun.You can use more curd. Do not use more water to grind the ingredients. (the curry turns watery and may not taste good). Using majjige menasu is optional.  the curd curry should be soft and mild. Not much of chilly.
You must use only tender pulp. Or you may get sick.

Time : 15 Minutes
Serves : 2 to 3.


  1. Amma used to make with pumpkin pulp, never tried with snake gourd sure going to give it try.

    1. Thanks Swathi Iyer....try it out ..its healthy too..

  2. Innovative, delicious and Yummy dear. Loved it !

  3. Do you need to remove seeds if there are any?

    1. Tara Basavaraju..if the seeds are tender and can cook that also. It it is hard and the pulp turned red..then do not use the pulp also...its only the tender soft pulp is used to prepare this curry. If the pulp is green and it has hard seed then remove the seeds and then cook the pulp.

  4. Do we need to remove the seeds if any?