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Padavalkayi Masala

  • Duration: 20 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

If your family loves coconut flavour, you can use its oil as it will give a more intense flavour that pairs wonderfully with the subtle taste of snake gourd.

Trivia Tadka

This vegetable is known by various names, such as Padavalkayi in Kannada, Padval in Maharashtra and Podalangai in Tamil. According to legends, snake gourd increases one's knowledge.


  • Snake gourd (padval), chopped into roundels (2 cups)
  • Garlic (lehsun), chopped (4 cloves)
  • Ginger (adrak), chopped (1/2 inch piece)
  • MTR Haldi/Turmeric Powder ( 1/2 tsp)
  • MTR Sambar Powder (1 tsp)
  • Oil (2 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Water (2 cups)
  • Salt (to taste)

For the Masala

  • Coconut (nariyal), grated (1/4 cup)
  • Groundnut (moonfali), roasted (1/2 cup)
  • MTR Lal Mirch/Red Chilli Powder (2 tsp)
  • Cumin seeds (jeera) (1 tsp)


  • Grind all masala ingredients to a fine paste using little water. Set aside.
  • Heat oil in a pan, add mustard seeds, ginger, garlic and onions. Allow the mustard seeds to sputter and garlic to lightly brown.
  • Add the snake gourd pieces, MTR Haldi/Turmeric Powder, MTR Sambar Powder, salt and cook until the gourd has softened.
  • Mix in the ground masala and water to make a gravy.
  • Cook until the raw smell of groundnut disappears and the gravy thickens to desired consistency.
  • Padavalkayi masala is now ready and can be paired with steamed rice or jowar roti.

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