Welcome back!! Beautiful summer vacations are literally keeping me away from blogging. Anyways.., I am back! Our town does not have any Indian stores and when on vacation, I make sure that I come back with lots and lots of Indian vegetables. I had some nice soft Snake gourds which actually does not fall in my fav list. I prefer very selected recipes of Snake gourd. One from those recipes which makes a yummy-tummy dish is the ‘Perugu Pachadi’ (Curd Chutney literally). Curd chutney is always a hit-dish with any vegetable you choose. The same procedure holds good with Tomatoes, Bottle gourd, Radish, Cucumber. These are the few I knew. It’s a very simple, fast and elegant dish. Tastes yummy with Rice and as an accompanying dish with Chapathis/Roti. Here it is, Happy Cooking!!!
Snake gourd piece (your palm length or a bit more) – Chopped into small pieces
3 medium sized Green chillies – finely chopped
1 small Onion – finely chopped
Curd as required
Salt to taste
1 tbsp oil
1 tsp Mustard seeds/Aavalu
1 tsp Jeera/cumin seeds
2 tsp Black gram/minappappu
1/2 spring Curry leaves
2 Red chillies torn
A pinch of turmeric
Recipe in detail:
1. Heat oil in a pan and add all the tempering ingredients and allow them to splutter.
2. Add Snake gourd pieces and sprinkle little salt over. Mix it well and cover it with lid. Cook for 2 mins.
3. Add green chillies and onion. Mix well again and allow the snake gourd pieces to cook until soft.
4. Once done, collect the mixture into a bowl. Allow it to cool for 2 mins and add curd to it. Mix well, adjust salt and it’s ready to serve.