A big Hi
to all my lovely readers!! Wondering why I disappeared for quite sometime? Trust me, it was totally unplanned and turned out to be a long break. This may also be the scenario on and off for the next 6 months or so due to some personal reasons. I will try my level best to keep updating the blog. Thanks to each and everyone who reached out to me personally and sorry to keep you guys waiting. Today, I’m here to share nothing fancy, but a simple comfort food from my everyday cooking, Snake Gourd Curry Recipe, another recipe typical to Andhra Cuisine. It’s along the similar lines to Beerakaya Palu Curry or Sorakaya Palu Curry, it’s the veggie that gives a unique flavour to the curry. Also, do check out my another favourite prepared with this vegetable, Snake Gourd Curd Chutney.
Snake gourd is also called Potlakaya in Telugu, it has a snake like shape and possesses vitamins A, B and C including significant levels of dietary fibres and a large amount of water. It is a low calorie food and helpful for healthy nutrition.
Without further ado, off to Snake Gourd Curry Recipe !!
Steps to follow for Snake Gourd Curry Recipe
Potlakaya Palu Kura
Prep Work:
- Scrape out the skin of snake gourd using a knife, wash, deseed and chop into thin semicircle pieces.
- Sprinkle a teaspoon salt and set aside for 10 minutes and squeeze out excess water from the pieces just before adding.
- Chop onion, green chillies, coriander and set aside.
- You will also need milk. I’m using low fat milk (1.5%)…feel free to use whole milk. This will decide the creamy texture and also the richness of the curry.
Let’s get started with the curry:
- Heat oil in a pan over medium heat. When the oil is hot enough, add mustard seeds. Wait until the mustard seeds pop up.
- Now, add chopped onions and green chillies. Sauté until the onions become soft.
- Add in a teaspoon of ginger garlic paste and sauté for few seconds.
- Now, squeeze out excess water from the snake gourd pieces and add.
- Add turmeric powder and mix.
- Cover with lid and cook for 2 to 3 minutes over medium heat.
- Now add red chilli powder, little salt and mix well. Sauté for a minute.
- As salt is already added for squeezing out the water from snake gourd pieces, be careful while you add salt during the cooking process.
- Add 1 Cup (or a little more) milk to cover the snake gourd pieces.
- Stir well until well combined, cook over medium heat until the vegetable is completely cooked and you get the desired consistency. Adjust salt if needed.
- Garnish with coriander and serve.
- Spice up with a teaspoon of garam masala powder at the end to give it a twist, but it is optional.
- Snake Gourd Curry pairs well with plain rice, roti or plain paratha.
Snake Gourd Curry Recipe Andhra Style | Potlakaya Palu Kura | Snake Gourd Curry
Ingredients
- 1 Tablespoon oil
- ½ teaspoon Mustard Seeds
- 1 medium onion finely chopped
- 2 to 3 Green Chillies
- 1 teaspoon Ginger Garlic Paste
- 2 Cups Snake gourd pieces 400 grams
- ¼ teaspoon Turmeric powder
- ½ to 1 teaspoon Red chilli powder
- 1 cup Milk full fat or low fat
- 2 Tablespoons fresh coriander finely chopped
- ½ teaspoon Garam Masala Powder Optional
Instructions
- Heat oil in a pan over medium heat. When the oil is hot enough, add mustard seeds. Wait until the mustard seeds pop up.
- Now, add chopped onions and green chillies. Sauté until the onions become soft.
- Add ginger garlic paste and sauté for a minute.
- To this add the snake gourd pieces and turmeric powder. Sauté for a minute.
- Cover with lid and cook for 2 to 3 minutes over medium heat.
- Now add red chilli powder and a little salt.
- Stir well until well combined, cover with lid and cook again for 2 minutes over medium heat.
- Add milk and cook over medium heat till the vegetable is completely cooked and you get the desired consistency. Adjust salt if required.
- Turn off the heat and garnish with finely chopped coriander.
- Serve Snake Gourd Curry with rice, roti or paratha.
Recipe Video
Notes
- Adjust spice levels to suit your taste.
- Keep in mind that salt is already added for squeezing the water, so, careful while you add salt during the cooking process.
- After adding milk the spiciness will be reduced slightly, so keep this in mind while adding green chillies or red chilli powder.
- Inclusion of ginger garlic paste is personal choice.
- You can also include a teaspoon of channa dal and urad dal while seasoning.
- You can also add a teaspoon of garam masala powder at the end to give it a spice kick.
Check out other Vegetable Gravy Recipes & Andhra Recipes from blog.
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂
Cheers!!
Padma.
