PADAVALANGA THORAN/STIR-FRIED SNAKE GOURD

     
      Snake Gourd is a vine plant with narrow, twisted, elongated fruit. An age-old vegetable originally domesticated since ancient times in India, and the wild form of the species is native to Southern, Eastern & South-East parts of Asia. Snake Gourds belong to Pumpkin family.  The shoots, tendrils and leaves of the plant can also be eaten.   The taste of the vegetable is bitter with an unpleasant odour, but this often disappears when cooked,  But when the vegetable is ripe, the bitterness is difficult to be eliminated. 
      Snake Gourd is widely used in Indian cooking. It is called as Podalanga in Tamil, Padavalanga in Malayalam, Padwal/Chichinda in Hindi. Snake Gourds can be used in curries, stir-fries or sometimes converted into fritters.  This vegetable is commonly cooked as Kootu along with Dhals.
    Snake Gourd contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein.  It is rich in Vitamin A, B, C, & Minerals like Manganese, Magnesium, Calcium, Iron, Potassium & Iodine.  The vegetable is loaded with health benefits.

• It has the ability to reduce fever
• Hydrate the body
• Detoxifies the body
• Improves Digestion
• Relieves Constipation
• Strengthens the Immune System
• Helps to reduce the risk of DIabetics.
• Aids in Weight Loss 
• Improves & strengthens the Hair

     Padavalanga/Snake Gourd Thoran is a simple Kerala Style stir fry prepared with finely chopped Snake Gourds, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Padavalanga/Snake Gourd Thoran can easily be squeezed into your Sadhya item.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran
  

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Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes


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HOW TO COOK PADAVALANGA THORAN/STIR-FRIED SNAKE GOURD

 

INGREDIENTS :

Snake Gourd - 2 Cups
Shallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Bengal Gram/Urad Dhal - 1 Tspn(Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Clean, wash & cut the ends of the Snake Gourd.
• Scrap and remove the white coloured coating over the skin.
• Cut the vegetable into halves, remove the white portion at the centre with seeds.
• Chop the snake gourd into tiny cubes and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Snake Gourds along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Snake Gourd/Padavalanga Thoran can be served along with Rice & Curry or as one of the side dishes in a Sadhya.

NOTES :

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.