In Udupi there is an authentic way to prepare palyas or stir fries. Each vegetable’s palya/stir fry has its own masala. For example for tindora palya coconut and mustard seeds masala is used where as for Snakeguard palya coconut and cumin seeds masala is used. Likewise it depends on the vegetable used. Today I am posting authentic udupi recipe to prepare Snake gourd stir fry. This palya can be a good accompaniment with Rice and Udupi rasam/tomato saaru combination.
As Snake gourd is very tender, it takes less time to cook, so Snake gourd palya is an easy recipe.
Snake Gourd Palya/Padavala Kayi Palya Recipe
Ingredients
- Snake gourd/Padavala Kayi- 1 medium sized
- Grated coconut- 3 tsp
- Cumin seeds- 1/2 tsp
- Red chilli - 1 no.
- Jaggery - 1 small size
- Salt to taste
- Turmeric powder- A pinch
For seasoning
- Mustard seeds- 1/2 tsp
- Urad dal- 1/2 tsp
- Curry leaves- few
- Red chilli- 1
- Oil- 2 tsp
Instructions
Preparation
- Wash and chop Snake gourd/Paduvala Kayi in to small square pieces.
Method
- Heat oil in a pan or Kadai, add mustard seeds when it starts spluttering add urad dal, broken red chilli and curry leaves.
- When urad dal turns brown, add chopped Snake gourd pieces and little water. Stir it for few seconds.
- Now add turmeric powder, jaggery and salt. Cover it with a lid. Let it cook for some time in low flame.
- Grind coconut, red chilli and cumin seeds coarsely without adding water.
- Once the Snake gourd is well cooked, add grounded coconut masala to this.
- Mix well and switch off the flame.
- This Snake gourd Palya goes very well with steamed rice or it can be served as accompaniment with Udupi rasam and rice combination.
Meet you all with an interesting Udupi recipe. Till then bye.
Mine did not look like the pic above…but tasted divine(typical temple food)… Even my son loved it.