SNAKE GOURD CHUTNEY / PADAVALAKAI CHUTNEY / PUDALANGAI (POTALAKAYA ) CHUTNEY
Ingredients
- 3/4 cup Snake Gourd / Padvalakai pulp
- 1/4 to 1/2 cup grated coconut
- 1 no Green Chilli
- 1/4 tsp Turmeric Haldi
Masala
- 1 1/2 tbsp Urad Dal black gram
- 1/2 tbsp Chana Dal Bengal Gram
- 4-6 nos Dry Red chillies, based on your spiciness
- a pinch Hing
- few Curry Leaves
- grape size Tamarind
- 1 tsp Coconut oil / cooking oil
- Salt to taste
For tempering
- 1/2 tsp Mustard seeds
- few Curry Leaves
- 1-2 tsp Coconut oil / cooking oil
Instructions
- Wash, remove the tip and cut snake gourd at centre . Remove the fleshly part.. pulp. Since we are using tender snake gourd .. the seeds in it will be small. So we can use it too.
- Cook the pulp until soft with little water, haldi, green chilli and tamarind. It will get cooked easily. Once cooked allow it to cool. Don't throw away water.
- Meanwhile, take a Kadai / frying pan. Add urad dal, chana dal, red chillies, curry leaves and hing. Fry them in oil till urad dal n chana dal turns golden brown in colour.
- Add grated coconut to it and roast for a min. Switch off and allow to cool.
- Transfer roasted masala to a blender/mixer. Add salt, jaggery (optional) and cooked snake gourd pulp. Grind adding little water. Don't make the chutney too smooth, a bit of coarseness gives it a nice texture.
- Prepare the tempering by heating 1 tsp oil and adding mustard seeds and curry leaves. Garnish chutney with tempering.
- Now snake gourd pulp chutney is ready to serve. Enjoy it with plain hot steamed rice drizzled with coconut oil/ghee or serve with idli, dosa,etc.