Padavalanga Theeyal | Snake Gourd Curry

Padavalanga or snake gourd is an ignored vegetable at home. So I try out ways to incorporate this veggie. Firstly, padavalanga has no taste of its own, and it's always the added spices that add taste to the curry. What do you generally make with this veggie? I generally make padavalanga thoran, this theeyal or add it to aviyal. This theeyal is a newly introduced one some 9 years back by my sis's MIL. I had the privilege of tasting this yummy curry made by her and asked my sis about the recipe.

Since then, this veggie goes in theeyal too. And I must say it tastes yum as theeyal. Perfect to serve with steamed rice and even chapathis. Do check this out if you haven't and let me know too.

Preparation time ~ 10 minutes

Cooking time ~ 15–20 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

snake gourd/ padavalanga 1 (2 cups cut)

shallots 3/4 cup

garlic sliced 3-4

curry leaves 2 sprigs

turmeric powder 1/2 tsp

salt 1/2 tsp

tamarind extract 2 tbsps

jaggery, 1 small piece (optional)

coconut oil 2 tbsps

to roast & grind

grated coconut 3/4 cup-1 cup

hot chilli powder 2 tsp

coriander powder 1.5 tbsp

Kashmiri chilli powder 1/2 tsp (optional)

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Method

• Cut the ends of padavalanga and scrape the skin off. Cut in half and scoop out the seeds, discard. Wash the snake gourd thoroughly.
• Cut in vertical strips of 2'' long and 1/4" thickness. Keep aside.
• Heat a pan and dry roast the coconut until golden brown. Add the coriander powder, chilli powder and Kashmiri Chilli powder, sauté. Sauté on low flame without burning. Switch off the flame and leave to cool.
• In the meantime, heat an earthen pot. Add oil. Add the sliced shallots and sliced garlic, followed by curry leaves and cut snake gourd. Sauté until the snake gourd releases water. Add turmeric powder, salt and mix.
• Add the roasted spices to a jar and powder until smooth. (don't add water and grind) This tastes better for theeyal.
• Add the powdered coconut mix to the snake gourd mix, clean the jar with 2 tbsps of water and pour. Add a cup of water and cook covered for 10 minutes.
• Add the tamarind extract and adjust salt if needed. Simmer covered for 3–4 minutes.
• Finally, add the piece of jaggery (optional; helps balance all the other flavours). Cook for another minute or two to dissolve the jaggery. Switch off the flame and keep covered.
• The oil starts floating over the surface of the curry, serve warm with steamed rice or chapathis.