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.
Preparation time: 10 minutes
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
- 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.