Today I have for you all a simple dish – ” Snake Gourd Chutney ” prepared from tender seeds/pulp of snake gourd, which is usually thrown as waste. It’s known as Padavalakai Chutney in Kannada, Pudalangai chutney in Tamil and Potalakaya chutney in Telugu.

Since we are using tender seeds or pulp of snake gourd, this chutney is full of fibre and tastes best with plain steamed rice, Idli, dosa, paniyaram etc.  Next time you buy snake gourd and are about to discard the pulp, you know what you have to do  !!!


Snake gourd is high in water content and has a cooling effect on the body. It is also a low-calorie veggie and hence good for weight management. I had earlier shared many vegetable chutney varieties ,  to add to the long list .. today it’s padvalkai chutney.

Our ancestors were very clever. If we peep into traditional grandmas kitchen, we are sure to find numerous ways in which they incorporated the peels, seeds and kernels in a regular diet. One can tambli too out of these snake gourd pulp. I will share the recipe sometime later.

Few simple points to note while making this Snake gourd Chutney are as follows :

  1. If the seeds are overgrown .. don’t use them. Will make chutney bitter. So . tender ones are preferred to make this chutney .
  2. If the snake gourd has overgrown .. discard the pulp instead use the veggie to make the chutney.
  3. Variation: Instead of snake gourd pulp, bottle gourd pulp etc you can use ash gourd pulp.

you can try some other chutney from the blog like ridge gourd chutney, bitter gourd chutney etc ,…



Smitha Kalluraya
Course Side Dish
Cuisine south indian


  • 3/4 cup Snake Gourd / Padvalakai pulp
  • 1/4 to 1/2 cup grated coconut
  • 1 no Green Chilli
  • 1/4 tsp Turmeric Haldi


  • 1 1/2 tbsp Urad Dal black gram
  • 1/2 tbsp Chana Dal Bengal Gram
  • 4-6 nos Dry Red chillies, based on your spiciness
  • a pinch Hing
  • few Curry Leaves
  • grape size Tamarind
  • 1 tsp Coconut oil / cooking oil
  • Salt to taste

For tempering

  • 1/2 tsp Mustard seeds
  • few Curry Leaves
  • 1-2 tsp Coconut oil / cooking oil


  • Wash, remove the tip and cut snake gourd at centre . Remove the fleshly part.. pulp. Since we are using tender snake gourd .. the seeds in it will be small. So we can use it too.
  • Cook the pulp until soft with little water, haldi, green chilli and tamarind. It will get cooked easily. Once cooked allow it to cool. Don't throw away water.
  • Meanwhile, take a Kadai / frying pan. Add urad dal, chana dal, red chillies, curry leaves and hing. Fry them in oil till urad dal n chana dal turns golden brown in colour.
  • Add grated coconut to it and roast for a min. Switch off and allow to cool.
  • Transfer roasted masala to a blender/mixer. Add salt, jaggery (optional) and cooked snake gourd pulp. Grind adding little water. Don't make the chutney too smooth, a bit of coarseness gives it a nice texture.
  • Prepare the tempering by heating 1 tsp oil and adding mustard seeds and curry leaves. Garnish chutney with tempering.
  • Now snake gourd pulp chutney is ready to serve. Enjoy it with plain hot steamed rice drizzled with coconut oil/ghee or serve with idli, dosa,etc.


  • Reply
    June 27, 2018 at 9:03 am

    this is interesting, Smita ! will try it.. I make it with heerekaayi sippe and a lot of other peels. but using the pulp is a great idea. Do we need to de-seed them ?

    • Reply
      Smitha Kalluraya
      June 29, 2018 at 8:18 am

      thanks .. if its tender .. no need to dessed . you can use as such

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