Ingredients
Snake gourd (Padwal/Venkaaya) – 1 medium, chopped
Green chili – 1–2
Garlic – 1 clove (optional)
Tamarind – small lemon-sized ball
Salt – to taste
Oil – 1–2 tsp
Mustard seeds – ½ tsp
Curry leaves – few
Execution
1. Prepare Snake Gourd
Peel and chop snake gourd into small pieces.
Optional: lightly steam or sauté to soften.
2. Grind
Grind snake gourd, green chili, garlic, and tamarind into a smooth paste with little water.
Add salt to taste.
3. Temper
Heat oil → add mustard seeds & curry leaves.
Pour over the chutney.
4. Serve
Serve fresh as a side with rice, dosa, or idli.
Additional tips
Use tender snake gourd for best flavor and smooth texture.
Adjust tamarind for the desired tanginess.
Serve immediately for the freshest taste; flavor may change if stored too long.