Podalangai Poduthuval: Snake Gourd Curry

Having moved to a place where snake gourds are rarely available, I almost jumped at the sight of the board in the supermarket, proclaiming that what lay in the basket under it was snake gourds.  I wouldn’t have recognized it had it not been for the board. I almost grew up on a diet of snake gourd. My Mom would prepare it almost twice a week. The snake gourds that I ate were a light green color and what I was now examining was striped in dark green. Doesn’t matter I said, it’s a slight variation of the vegetable. I set about making my favorite curry, Podalangai Poduthuval (Snake gourd curry) as it’s called in certain parts of South India, and ate it with great relish. I make a slight deviation to the traditional method by adding roasted peanuts and cumin.


  • ¼ kg snake gourd
  • 3 tbsp coconut (when grated)
  • 1 tsp cumin seeds
  • 2 tbsp roasted peanuts
  • 1 green chili
  • 1 tsp mustard seeds
  • Curry leaves- 1 string
  • 1 tsp oil
  • Salt to taste
  • 2 pinch turmeric powder


  • Chop the snake gourd into small pieces
  • Grind the coconut, cumin seeds, peanuts, green chili and keep it aside
  • In a pan heat some oil, add mustard seeds
  • Once it crackles, put the curry leaves and sauté for 1 few seconds
  • Put the chopped snake gourd pieces, salt, turmeric and some water
  • Close the lid of the pan till the vegetable cooks well
  • Add the coconut paste and stir again for a few minutes till the vegetable absorbs the flavor of the coconut
  • Serve hot with rice and sambar/rasam

Preparation time: 20 minutes

Serves: 2

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