Tag Archives: Snake Gourd

Snake Gourd with Moong Dal

27 Jun

snake_gourd_moong_dal
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.

Ingredients:

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

Talimpu:

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.

Snake Gourd Cilantro Curry

2 Mar

snake_gourd_cilantro
Snake Gourd Cilantro Curry.

Snake gourd is peeled and the chopped before boiling in salted water. It is then briefly fried in oil along with spices and freshly ground cilantro leaves mixture. Serve snake gourd cilantro curry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Snake Gourd Cilantro Curry

Ingredients:

Snake Gourd 1 Long
Green Chiles 2 – 3
Dalia 1/2 Tbsp
Cilantro a Bunch
Salt to Taste

Talimpu:

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, wash, discard seeds and chop snake gourd into small pieces (around 3 Cups).
Wash, separate leaves and roughly chop cilantro.
Remove stems, wash and slice the green chiles.
Pulse the cilantro leaves and green chiles without adding any water or with very little water.
Grind dalia into fine powder.

Bring to boil around a cup of water, add snake gourd and salt.
Boil till snake gourd is just cooked. Strain the snake gourd and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked snake gourd pieces.
Fry for few seconds, stir in cilantro mixture and dalia powder.
Cook on low flame for a minute or two and remove from heat.
Serve snake gourd cilantro curry with steamed rice and dollop of ghee.
Notes: Make sure snake gourd is cooked well before removing from heat.

Suggestions: If snake gourd is not boiled till cooked, cook covered in the pan with a splash of water till snake gourd is cooked.
Variations: Check other recipes with snake gourd here.
Other Names: Snake Gourd Cilantro Curry.

Snake Gourd Coconut Curry

26 Dec

snake_gourd_kobbari
Snake Gourd Coconut Curry.

Snake gourd is sliced and cooked in oil along with whole spices. Coconut and green chiles are freshly ground and added to the snake gourd slices and cooked briefly. Serve snake gourd coconut curry with steamed rice and dollop of ghee.
Makes: around 3 Servings of Snake Gourd Coconut Curry.

Ingredients:

Snake Gourd 1 Medium Size or 1 Frozen Packet
Grated Coconut 1/4 Cup
Green Chiles 4 – 5
Salt to Taste

Talimpu:

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:

If using fresh snake gourd, peel, halve, discard the seeds and thinly slice it.
Boil the snake gourd slices in water till cooked and soft.
If using frozen snake gourd, thoroughly wash the snake gourd under running water and strain.

Remove stems, wash and roughly chop the green chiles.
Grind coconut, green chiles and salt thoroughly without adding any water and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the washed snake gourd.
Cook covered on low flame for around 2 -4 minutes.
Uncover and fry till snake gourd turns light golden color around the edges.
Stir in ground coconut green chili paste.
Fry for a minute and remove the curry from heat.
Serve snake gourd coconut curry with steamed rice and dollop of ghee.
Notes: Make sure not to overcook the snake gourd.

Suggestions: If using fresh snake gourd, peel and boil the sliced snake gourd in water till cooked. Adjust spice with green chiles.
Variations: You can also add a pinch of cumin seeds while grinding the coconut.
Other Names: Snake Gourd Coconut Curry.

Snake Gourd Dalia Fry

12 Sep

snake_gourd_dalia
Potalakaya Gulla Senaga Podem.

Snake gourd is peeled and chopped. Dalia / roasted gram is ground into fine powder. Snake gourd is cooked in oil along with spices till soft and is seasoned with dalia powder. Serve snake gourd dalia fry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Snake Gourd Dalia Fry.

Ingredients:

Snake Gourd 1
Dalia / Roasted Gram 4 Tbsps
Garlic 2 Cloves
Red Chile Powder 1/4 tsp
Salt to Taste

Talimpu:

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 slice the garlic cloves.
Peel, remove ends and wash the snake gourd.
Discard the seeds and chop snake gourd into small pieces.

Grind dalia and salt into fine powder using a spice grinder.
Bring to boil a cup of water, add chopped snake gourd.
Boil till snake gourd is soft but whole and strain the snake gourd.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves.
Fry briefly and add cooked snake gourd
Fry for a minute, add ground roasted gram powder and red chili powder.
Remove from heat and serve snake gourd dalia fry with steamed rice and dollop of ghee.
Notes: Make sure snake gourd is cooked well.

Suggestions: If snake gourd is not cooked well, cook covered on low flame till snake gourd turns soft but whole.
Variations: Check other snake gourd recipes here.
Other Names: Snake Gourd Dalia Fry, Potalakaya Gulla Senaga Podem.

Snake Gourd Dosa

13 May

snake_gourd_dosa
Potlakaya Dosa.

This is a very quick dosa prepared with snake gourd and the batter doesn’t need any fermentation. Snake gourd is ground into paste and mixed with rice flour for dosa batter. The snake gourd dosa batter is then poured onto hot pan and roasted till dosa crisps up. Serve snake gourd dosa with any chutney or with sambar.
Makes: around 6 – 7 Snake Gourd Dosa.

Ingredients:

Snake Gourd 5 – 6 inch Long Piece
Rice Flour 1/4 Cup
Sooji 1 Tbsp (optional)
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Cilantro few Sprigs
Salt to taste
Oil as Required

Method of preparation:

Remove ends, wash, discard seeds and roughly chop snake gourd.
Remove stems, wash and roughly chop the green chiles.
Wash and finely chop cilantro leaves.
Grind snake gourd and green chiles into smooth paste adding enough water.

In a mixing bowl, mix together rice flour, sooji (if using), ground snake gourd green chile paste, cumin seeds, chopped cilantro and salt.
Add enough water to make it somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of snake gourd dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.

Don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.

Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining snake gourd dosa batter.
Serve snake gourd dosa with sambar or with any chutney of your choice.
Notes: Make sure snake gourd dosa is cooked well and turned brown before turning on other side.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped onion or chopped nuts like cashews to the batter.
Other Names: Snake Gourd Dosa, Potlakaya Dosa.