Raw Snake gourd Raita/ Hasi Paduvalakai Kocchu Salli

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.

Snake gourd Raita

Look for other recipes of snake gourd like snakegourd chutney, snake gourd & chickpeas palya.

Preparation time: 10 minutes
Serves: 2-3
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.
Paduvalakai Kocchu Salli