Snake gourd seeds chutney

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                                                                                            chutney and the veggie Snake gourd

Seeds of the tender Snake gourds ( I think they are referred to as “Indian gourd” in the US) soft and can be consumed just as you would consume the vegetable. However, a little ripe snake gourd means the seeds might have to be put to other use – most would jus throw it away until of course you realize that you can actually prepare a dish whose main ingredient is those very seeds. Cherish the chutney with rice and dal or with Idli , dosa etc.

This is probably the 8th in the series of wet chutneys on this blog !

What you need to have:

1. Snake gourd seeds – 3/4 Cup

2. Fresh grated coconut – 1/2 Cup

3. Green chillies(less spicy) – 2-3

4. Coriander leaves – A handful

5. Curry leaves – 5-6 strands

6. Asafoetida(soft) – size of a peanut

7. Cumin seeds – 1 Teaspoon

8. Pepper corn – 1 /2 Teaspoon

9. Salt – To taste

10. Bilimbi or Tamarind – 3-4


Snake gourd/Padavalkayi

picture-3401 Ingredients of Snake gourd seeds chutney

What you do with what you have:

1. Remove the seeds from the snake gourd and peal out the layer of it and keep it aside. Grate coconut, wash and chop coriander leaves and curry leaves.

2. Place a skillet on medium flame with 2-3 teaspoons of cooking oil in it. Add asafoetida and allow it to just turn out crispy. Add cumin seeds, pepper to it and let it also fry.

3. At this stage add the seeds and a little water to it . Let the seeds cook for a while. Now add green chillies , and grated coconut from step 1 to it and fry it till the coconut turns a little dry.

picture-343 Ingredients of chutney after frying

4. Switch off the flame and let it cool. On cooling mix bilimbi (or tamarind), coriander leaves, curry leaves from step 1 to it and also salt to taste. Grind it in the mixer adding little water to the required consistency.

picture-345 Ready to serve Snake gourd seeds chutney

There you go – ready to be served with the Dosas, Idlis and Rotis.

How long it takes: 30 mins

Number of servings: 5-6


5 thoughts on “Snake gourd seeds chutney

    suparna said:
    May 14, 2009 at 1:42 am

    Hi Pratibha,
    This one is completely new to me. Looks tempting and the curious cat in me urges to try it asap, am sure it as tastes great as it looks 🙂 thanks.
    BTW bimbul is a long forgotten cutie veggie 🙂 hardly seen in the city veggie markets these days 😦 nostalgic again…..

    Alka said:
    May 14, 2009 at 6:10 pm

    Thats such a unique recipe, never could have thought of it in my wildest dreams
    Looks very good and sounds simply superb

    prathibalrao responded:
    May 15, 2009 at 4:14 am

    Hi Suparna,

    This chutney was totally forgotten recipe and since the veggie which i bought was a little away from the tender side , i prepared it and put it up. I was reminded of my childhood days since mom was preparing it often.

    prathibalrao responded:
    May 15, 2009 at 4:15 am

    Hi Alka,

    It really tastes superb with the unique taste of those fried seeds!!!!!! Do give a try if you get a chance.

    […] Snake gourd seeds chutney « The Indian Food Court […]

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