Padavalakai jeerige kootu recipe | How to make snake gourd gravy | Patlakai kalaasu
By Latha on July 7th, 2017
Padavalakai kalasu or snakegourd jeerige kootu recipe explained with step by step pictures and a video. Paduvalakai kalasu or sambar is a very simple sambar with very few ingredients. This is a no dal sambar prepared using snake gourd and is sweetish in taste. Masala is prepared by grinding coconut, cumin seeds and little rice.
Paduvalakai kalasu is a very mild gravy. It will not be spicy and also it will be little sweetish in taste. I have used 2 tsp of raw rice while grinding. But in Udupi and Mangalore region rice is not used instead more coconut is used while grinding. This is my first recipe using paduvalakai or snake gourd on this website.
If you are looking for more gravy recipes then do check my Harive soppu huli or dantina soppu saaru, Beetroot onion sambar recipe, upsaaru, dill leaves rasam, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, bittergourd sweet curry, shunti thambuli and okra sambar recipes.
I have made a video on this padavalakai kootu recipe with Kannada narration, which I have embedded it below. Kindly have a look!
Preparation time: 5 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 small snake gourd or paduvalakai
- 1 - 2 green chili
- A pinch of turmeric powder
- 1 small lemon sized jaggery (do not skip)
- Salt as per your taste
Ingredients for grinding: (measuring cup used = 240ml)
- 1/2 tsp cumin seeds
- 2 tsp raw rice (can be replaced with 1/2 cup coconut)
- 1/2 cup grated coconut
- 1 green chili (optional)
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 2 tsp cooking oil
Instructions for making paduvalakai kalasu or jeerige kootu recipe:
- scrape, wash and finely chop the snakegourd.
- Take chopped snake gourd, salt, turmeric powder, jaggery and green chili in a pressure cooker. Cook until soft by adding required water. Please note this recipe shall have thick gravy.
- Meantime grind coconut, cumin seeds and rinsed raw rice using a mixer grinder. Optionally you can add one green chili. But this gravy is supposed be very mild and sweetish in taste.
- Grind until smooth using required water. Wait until the vegetables are cooked. Once the vegetables are cooked add in ground masala.
- Add in water if required. Please note this recipe shall have thick gravy. Adjust salt and sweet level. Bring it to boil.
- Temper it with oil, mustard seeds, red chili and curry leaves. Serve it with hot rice and enjoy!!
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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