easy potlakaya chutney recipe | pudalangai chutney | snake gourd chutney

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 4 Servings
  • Category: Side Dish
  • Cuisine: south indian

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

Method

  1. firstly, cut the snake gourd into lengthwise. then de-seed the seeds and chop them roughly. you can use seeds to prepare tambuli.
  2. furthermore, in a large pan heat oil. also add urad dal and red chillis. saute till urad dal turns golden brown.
  3. additionally, add chopped snake gourd. saute them on medium flame till they shrink in size.
  4. switch off the flame and then add grated coconut, salt, turmeric and a small ball of tamarind. allow to cool completely.
  5. then transfer to a blender and blend to coarse paste adding required water.
  6. finally, prepare the tempering with oil, mustard seeds, red chilli, curry leaves and hing. pour over chutney and serve with hot steamed rice, dosa or idli.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.