For the first time, I have tasted this recipe about
10 years back in my relative’s house at Pondichery. Till then I never imagined
snake gourd/ paduvalakai could be consumed raw. I could not guess what raita it
was when they asked. After that I started preparing it frequently at home that
too whenever I get fresh home grown snake gourd from parents or in laws. It is
such a tasty and good recipe in which this super vegetable can be eaten raw.
This works great as a side dish for pulao/ bisibele bhath.
Paduvala kai is really a nutritious vegetable hated
by many just because of the smell when it is raw. In this recipe, the smell is
masked by other spices used in it.
Look for other recipes of snake gourd like snakegourd chutney, snake gourd & chickpeas palya.
Preparation
time: 10 minutes
Serves:
2-3
Ingredients:
Grated
snake gourd - ½ cup, about 1 feet long snake gourd piece
Fresh
curd/ buttermilk – 1 cup
Grated
coconut – ¼ cup
Cumin
seeds – 1 tsp
Green
chilli – 1
Salt
- to taste
Pepper
powder – a pinch (optional)
Oil
– 1 tsp
Mustard
seeds – ¼ tsp
Curry
leaves – 1 sprig
Method:
- Wash and grate snake gourd. Take these gratings in a bowl.
- Add salt & pepper powder (optional). Mix well.
- Grind grated coconut, green chilli, and cumin seeds (raw) in a mixer to smooth paste.
- Add ground paste, curd or buttermilk to the snake gourd bowl.
- Prepare a seasoning of mustard seeds & curry leaves with oil in a pan and add it to the raita.
- Serve fresh with rice or paratha.
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