Paduvalakai Palida ~ Snakegourd Curry with Chandri Bhat

by on November 15, 2016

A signature recipe from Chandri Bhat’s cookbook titled Kitchen Nostalgia, this light and healthy dish from Karnataka is a fusion of raita and curry. Known as paduvalakai palida, it is snakegourd curry in coconut and yoghurt gravy.
Paduvalakai Palida


  • 400 gm snakegourd
  • 300 ml yoghurt
  • ½ cup grated coconut
  • 6-8 dry red chillies
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek
  • ¼ tsp turmeric powder
  • 2 tsp oil
  • Salt to taste

For tempering:

  • 1 tbsp ghee or oil
  • 1 tsp mustard seeds
  • 2 tsp black gram dal
  • Coriander leaves to garnish


  1. Scrape away the ash-like layer on the gourd lightly. Cut into half, discard the core and seeds. Cut the gourd into 1.5-cm pieces.
  2. Add about ¾ cup of water to the snake gourd and cook with salt and turmeric.
  3. To make the paste, heat the oil and roast the mustard, fenugreek and red chillies. Add the coconut and fry till light brown. Cool and grind all these together into a smooth paste.
  4. Add the ground paste to the cooked gourd. Simmer for 2 minutes and remove from flame.
  5. Beat the yoghurt till smooth and add to the curry.
  6. Heat the oil for tempering in a small fry pan. Add the mustard; when it splutters, add the dal. When the dal turns golden brown, remove from flame and add to the curry.
  7. Mix well and stir with the coriander leaves.
  8. Serve with steamed rice and rasam.

Photo Courtesy: Harmony Magazine

Part-1 of this post is an interview with Chandri Bhat, who hails from Karnataka and is now settled in Kuala Lumpur.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.
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