(click to enlarge)
India - Kerala - Padavalanga Thoran
|A light gourd dish suitable as a side for both Indian and
Western dishes. Texture and appearance will differ with size and shape
of gourd and how it's cut - the photo specimen was made from the snakiest
form, 1-1/4 inch by 30 inches.
Snake Gourd (1)
Coconut, grated (2)
Curry Leaves (4)
Dried Chili (5)
Chili Powder (6)
PREP (15 min)
RUN (20 min)
- Cut GOURD into bite size pieces. In most cases it is not
necessary to peel.
- Grate COCONUT fine if fresh, or soak if dried grated,
- Chop ONION small. Chop SHALLOTS fine. Chop GARLIC
- Break off stem end of CHILIS and shake out the seeds.
- In a spacious sauté pan, heat Oil. Stir in
Mustard Seeds. When they start to pop, stir in Chilis
and Curry Leaves just a few seconds until the chilis start to
- Stir in Onion mix and fry stirring over moderate heat until
- Stir in Gourd, Turmeric and Chili Powder. Fry
stirring over moderate heat for about 4 minutes.
- Stir in Water and Salt. Simmer covered until gourd is
tender - 5 to 10 minutes depending on gourd and cut size.
- Stir in Coconut for about 1 minute. At this point you can
pull out the curry leaves and chilis if you wish (chopsticks work
- Serve with plenty of steamed Basmati rice.
- Snake Gourd: Found in markets serving
an Indian community, there are several sizes and shapes of this gourd
ranging from 3 foot and 1 inch diameter to much thicker. For details
see our Snake Gourd page.
You could also use Bottle Gourd (Opo) which is more easily available,
but it needs to be peeled. For details see our
Bottle Gourd page.
- Coconut: Measure is for fresh grated
coconut. If that isn't available use 1/3 cup of dried grated coconut
(unsweetened) with enough water to make up 1/2 cup. Drain before using.
For details on handling coconuts, see our
- Curry Leaves: There is no substitute for this
near essential ingredient. For details see our
Curry Leaf page.
- Dried Chili: Here you have a lot of
discretion. I use Chilis Japonnes which are rather non-hot.
For details see my Chili Page.
- Chili Powder The medium hot Reshampatti
is appropriate - or for milder use Kashmir. For details see my
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove, in=inch, ar=as required
isv_snake1 100406 Pachakam
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