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Snake Gourd with Coconut Milk

3 Jun

Potlakaya Kobbari Palu.

Snake gourd is a fruit, used as a vegetable in India. A tempering also called talimpu / tarka is made with urad dal, cumin seeds, mustard seeds and curry leaves. Peeled and chopped snake gourd is then added to the tempering along with coconut milk and various ground spices. The snake gourd slowly cooks in the coconut milk till soft.
Makes: 4 – 5 Servings


Snake Gourd 7 inch Long
Freshly Scraped Coconut 1 Cup
Red Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Grind coconut with half a cup of water till smooth.
Squeeze the ground coconut through the muslin cloth to extract coconut milk.
For second coconut extract, repeat the process with another half a cup of water.
Wash, remove ends, slightly peel off skin and chop snake gourd into small pieces.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add snake gourd, second coconut extract, red chilli powder, coriander powder, cumin powder, turmeric powder and salt.
Cook covered on medium flame for 5 – 10 minutes and add first coconut extract.
Cook covered again till snake gourd turns soft. Add more water if required.
Serve snake gourd with coconut milk over plain steamed rice or roti.
Notes: Make sure snake gourd is cooked.

Suggestions: If snake gourd feels raw, add few tbsps of water and cook covered till soft.
Variations: Use skimmed milk instead of coconut milk for a variation. Also check Serpent Gourd with Chana Dal, Pudalankaai Curry, Snake Gourd Fritters.
Other Names: Padavalanga Curry, Paduvalakaayi Curry, Padwal with Coconut Milk.