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