Wednesday, June 15, 2011


Padavala Kai/Snake gourd palya is a dry curry and can be eaten with chapati , poori or with rice also.
Snake gourd is one of the seasonal vegetable and you get good snake gourd during rainy and winter season. We can prepare many dishes like dry curry, dal, sweet curry and even payasam/Kheer.
It is an easy dish and not much of spices.
No onion or garlic is used in this curry.
I have used snake gourd, coconut and some simple spices which is always available in my kitchen.
Lets see the recipe now:
Things Needed :

Padavala Kai : 1 ( medium sized )
Coconut : 2 Table spoons
Red chilly : 2 to 3
Mustard Seeds : 2 spoons
Curry leaves : 5 to 6
Coriander Leaves : 2 sticks
Jaggery : 1 Table spoon .( optional ).
Salt : to taste
Water : 1/2 cup
Oil : 1 tablespoon
Urd daal : 1/2 tea spoon
Turmeric powder : a pinch
Method :
1. Wash and cut padavala kai into small pieces.
2. Grate coconut and dry grind  it with red chilly/chilly powder, 1/2 teaspoon of mustard seeds.
3. Keep a pan on the fire and heat. Put a tablespoon of oil. Add mustard seeds and urid dal.
4. Add curry leaves once the mustard seeds splutter. Add cut padvalakai/snake gourd pieces.
5. Mix it well and add 1/2 a cup of water to it. Cover the lid and cook till it turns soft.
6. Once it is cooked well, add jaggery, salt and haladi/turmeric powder.
7. Add jaggery and salt. Mix it well. Add ground mustard and coconut mixture.
8. Now mix it nicely and cook for 2 minutes. Add coconut if you have
9. Shift the curry to a serving bowl.
Note : The vegetable should be cooked until its soft. You can add water if required. Add coconut mixture when the water dries up completely from the cooked vegetable so that palya taste better. Adding jaggery is an optional. Add a spoon of fresh ghee make it more tasty.
Time : 20 minutes.
Serves : 2 to 3.


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  2. Thanks .....Like your Interest on encouraging others too...