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Snake Gourd Onion Chutney

11 Dec

Potlakaya Ullipaya Pachadi.

Snake gourd is chopped up with skin and cooked in oil along with onion. They are then coarsely ground along with freshly roasted lentils and finished with talimpu. Serve snake gourd onion chutney with steamed rice.
Makes: around 3 Servings of Snake Gourd Onion Chutney.


Snake Gourd 1 Small Size (around 8 inch long)
Onion 1 Small
Green Chiles 2 – 3
Salt to Taste
Oil 1 tsp


Mustard Seeds 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 1/4 tsp

Method of preparation:

Wash, remove ends and chop snake gourd into small chunks.
Peel and dice the onion.
Remove stems, wash and roughly chop green chiles.

Heat few drops of oil in a pan, add chana dal and fry for few seconds.
Then add the urad dal and coriander seeds and fry for few more seconds till aromatic.
Grind the roasted ingredients into fine powder using a spice grinder.

Heat a tsp of oil in a pan, add chopped snake gourd and salt.
Add a splash of water and cook covered on low flame for few minutes.
Uncover, stir in green chiles and onion and cook covered again for couple of minutes.
Uncover and fry for a minute on medium flame.
Using a mortar and pestle, crush the cooked snake gourd and onion mixture with ground lentil powder and salt (if necessary).
Alternatively, add the snake gourd onion mixture to the grinder containing the ground lentil powder and pulse couple of times.
Once coarsely ground, remove the snake gourd onion chutney onto a bowl.

Heat oil in a pan, add mustard seeds, broken red chiles and curry leaves.
When mustard seeds start spluttering, add the ground snake gourd chutney and stir well.
Remove from heat and serve snake gourd onion chutney with steamed rice.
Notes: Make sure snake gourd is cooked well.

Suggestions: You can slightly peel the snake gourd and discard the seeds if they are not soft enough.
Variations: Check other recipes with snake gourd here.
Other Names: Snake Gourd Onion Chutney, Potlakaya Ullipaya Pachadi.