Snake Gourd with Moong Dal

27 Jun

Potlakaya Pesarapappu Kura.

Snake gourd is peeled and chopped into small pieces and either boiled or cooked in oil till soft. Moong dal is boiled separately till soft but whole and added to the cooked snake gourd. Serve snake gourd with moong dal over steamed rice and dollop of ghee.
Makes: around 3 Servings of Snake gourd with Moong Dal.


Snake gourd 1 Large
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Turmeric Powder a Big Pinch
Garlic 2 Cloves
Salt to Taste
Cilantro few Sprigs


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and crush the garlic cloves into very small pieces.
Peel, remove ends and wash the snake gourd.
Halve, discard the seed and chop the snake gourd into small pieces.

Wash moong dal in water and boil in a cup of water for around 15 minutes.
Once moong dal is translucent but whole and soft, strain it.
Remove stems, wash and slice the green chiles.
Wash and finely chop cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and garlic cloves.
Fry for few seconds, add cooked snake gourd.
Alternatively, if snake gourd is tender, cook covered in the pan till soft instead of boiling it.

Stir in moong dal once excess moisture from snake gourd is mostly evaporated.
Fry for a minute or two, stir in turmeric powder and salt and remove from heat.
Garnish with cilantro and serve snake gourd with moong dal over plain steamed rice and dollop of ghee.
Notes: Make sure moong dal is boiled well before adding to the pan.

Suggestions: Adjust spice with green chiles. If snake gourd is not cooked well, put the curry back on heat and cook covered on low flame till done. Add a splash of water if required.
Variations: Check other recipes with snake gourd here.
Other Names: Snake gourd with Moong Dal, Potlakaya Pesarapappu Kura.

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