potlakaya chutney recipe | pudalangai chutney | snake gourd chutney

Ingredients

• 1 small snake gourd / potlakaya
• 2 tsp oil
• 1 tsp urad dal
• 3 kashmiri red chilli
• ¾ cup coconut, fresh / desiccated
• ½ tsp turmeric powder
• salt to taste
• 1 small piece of tamarind

for tempering:

• 1 tbsp oil
• ½ tsp mustard seeds
• few curry leaves
• 1 dried red chilli
• pinch of hing

Steps

1. Cut the snake gourd lengthwise, remove its seeds and chop the gourd roughly. The seeds can be used to make tambuli.
2. Heat oil in a large pan and sauté the urad dal and red chillies until the dal is golden brown.
3. Sauté the chopped snake gourd over a medium flame until it shrinks in size.
4. Turn off the flame before adding the grated coconut, salt, turmeric and a small ball of tamarind. Leave to cool completely.
5. Transfer to a blender and blend to a coarse paste, adding water as required.
6. Make a tempering with oil, mustard seeds, red chilli, curry leaves and hing. Pour it over the chutney and serve with hot steamed rice, dosa or idli.