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Snake Gourd Curry Recipe Andhra Style | Potlakaya Palu Kura | Snake Gourd Curry

Snake Gourd Curry Recipe - Potlakaya Palu Kura is a healthy & easy to make delicious curry, where snake gourd is cooked in milk along with few spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian (South Indian)
Author: Padma Veeranki


  • 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


  • 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


  • 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.