Saturday, April 9, 2016


A simple and tasty side dish made with snake gourd that belongs to cucumber family. Snake gourd is a low calorie  and fiber rich vegetable. The combination of sauteed snake gourd with coconut chutney and yogurt together makes a delicious side dish which can be served with rice or roti. In Kerala, Padavalanga  pachadi is  one of the  popular and traditional dishes in Onam sadhya or Vishu sadya. Pine apple pachadi, carrot pachadi, vendakka pachadi, beetroot pachadi are some of other  dishes similar to padavalanga pachadi / snake gourd pachadi / snake gourd raita. So lets see how to make snake gourd pachadi / snake gourd yogurt chutney / padavalanga pachadi.

Snake gourd / padawalam             - 1 cup, finely chopped (peel the skin, remove its seed and then chop)
Curd                                              - 5 tbsp or more 
Coconut grated                             - 1 cup
Cumin seed                                    - half tsp
Green chili                                   - 1 
Urad dal (broken)                        - half tsp, optional
Dried red chili                              - 1
Mustard seeds
Coconut oil
Curry leaves


  • Heat a pan and add 2 tbsp of oil. When hot, add finely chopped snake gourd along with salt and cook  until it becomes tender. Do not over cook. Set aside.
  • Crush together coconut, green chili and cumin seed  with a little amount of water in a mixer to a fine paste  .Transfer it to a bowl.
  • Then add curd to the mixer and just grind the mixture for few seconds and mix it with the coconut paste .
  • Combine well and now add the cooked snake gourd to it. Check for salt. 
  • Splutter dried red chilly, urad dal and mustard seed in a  heated pan with 2 tsp of oil. Then add curry leaves to it.
  • Pour it over the pachadi / raita..
  • Served as a side dish  along with rice. Enjoy..

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