Snake gourd is commonly available in our Indian and Asian grocery shops, so it appears periodically in our kitchen. This is an easy dish to make with the snake gourd – the ginger-coconut yoghurt a wonderful foil to the green crispiness of the vegetable. It is another of the wealth of yoghurt pachadi dishes (vegetables in yoghurt) of South India, Tamil Nadu in particular.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Pudalangai Thayir Pachadi | Snake Gourd Yoghurt Pachadi
200g snake gourd
2 cups yoghurt, beaten until smooth
3 – 4 cm piece ginger
2 Tblspn coconut, grated (frozen is ok to use)
0.5 tspn brown mustard seeds
1 tspn ghee
Grind the ginger and coconut to a powder/paste and set aside.
Peel the snake gourd, cut it into halves lengthwise (or quarters if quite large). If the seeds and fibre in the middle are spongy or tough, remove – they come away easily with a spoon, and then slice thinly. Place in a pan with 0.25 cups salted water and saute until bright green, then cover and simmer for 3 – 5 mins until very soft. Remove from the heat.
Stir some of the snake gourd with the yoghurt and coconut paste. Mix well. Place into a serving dish and garnish the top with the remaining snake gourd pieces.
Make the tadka by heating the ghee in a tadka pan or small pan and adding the mustard seeds. Heat until they pop, then pour or spoon the tadka over the pachadi.
Serve with rice and a vegetable dish.