Potlakaaya Koora ~ South Indian Style Snake Gourd Curry

Here is a simple curry prepared with snake gourd that is usually served with steamed rice as part of a south Indian meal. The cooking method used here is a common preparation across homes in south India and the snake gourd in this recipe can be replaced with other vegetables. The cooking time depends upon the quality of the gourd that is being used. It cooks quicker if the gourd is tender and may take more time if the gourd is mature. Snake gourd can also be used in simple lentil preparations like this dal and raita or in pindi miriyam from Andhra like the versions I have posted here and here.

Ingredients:

2 snake gourds, chopped (about 5 cups)
1 tbsp. oil
1 tsp. split peas / chana dal
1 tsp. skinned black gram / urad dal
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
3 or 4 dried red chili broken into bits or to taste

A sprig of curry leaves
A pinch of turmeric powder
1 & 3/4 tsp. salt
1/4 cup. shredded fresh / frozen coconut 

Directions:
*  Trim the edges of snake gourd. If the gourds are long, chop them into two pieces. The gourd can be cut into thin circles if preferred. I cut them lengthwise into two and chopped them thinly. Discard the seeds if they are mature. 

* Heat oil and add split peas, black gram, mustard seeds and cumin seeds. When split peas and black gram starts to turn reddish add red chilis and curry leaves. Stir them for few seconds.

* Next add the cut snake gourd pieces, salt and turmeric and mix them well. Cover and cook on low flame, stirring in between until the snake gourd pieces soften. (The cooking time depends upon the tenderness of the vegetable.)

* Finally add the shredded coconut and stir. Cook for a couple of minutes and turn off the stove.

* Serve the curry with steamed rice, drizzling a little ghee over it.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

Comment