Friday, 31 August 2018

Snake gourd chutney/ Paduvala kai Chutney

Snake gourd/ Paduvalakai is known to be super vegetable with low carbohydrates, calories, but rich in nutrients. It is great for the health of skin & hair. Good for diabetics & stomach health with high fiber & water content. This vegetable is not liked by many just because of its unpleasant smell when raw. It is worth bearing the smell as it goes off when cooked, also it tastes good raw when used in raita. Yeah, believe me and I will post the recipe soon. Today’s recipe is very simple yet healthy chutney using this vegetable. Chutney with the snake gourd core (with seeds) is not new for many! I usually don't throw the seeds unless it is too hard. Addition of them in the curries enhances taste when tender. If seeds are grown & became hard, discard them.
Look for the recipe of Snake gourd, white chickpeas stir fry here.

Preparation & cook time: 15 minutes
Serves - 3
Ingredients:
Snake gourd chopped (Fresh & tender) – ¼ cup
Freshly grated coconut – ¼ cup
Green chillis – 2, adjust to spice level
Tomato – ½
Tamarind – ¼ tsp
Salt – to taste
Ghee – 1 tsp
Oil - 1 tsp
Mustard – ¼ tsp
Curry leaves – 4-6
Garlic flakes – 4 (optional)
Method:
  • Clean and chop snake gourd roughly. Include seeds as well (tender). About ¼ cup.
  • Chop tomato, green chillis too.
  • Heat a pan, add 1 tsp ghee. Add chopped snake gourds, tomato, green chillis. Fry in medium flame until vegetables become soft.
  • Now, take fried vegetables, grated coconut, salt and tamarind in a mixer jar. Grind until smooth. Transfer it to a bowl.
  • Peel and crush garlic if using it.
  • Seasoning: Heat oil in a pan. Add mustard seeds, crushed garlics to it. On spluttering, add curry leaves and add the tadka to the chutney.
  • It makes a good combination with dosa, rice, idli.
Snake gourd Chutney


Notes:
  • Garlic seasoning is optional.
  • Variation is possible by adding red chilli in place of green chilli.
  • Onions can also be used with tomato.
  • If not using tomato, increase little tamarind if you like tangy chutney.

No comments:

Post a Comment