Padavalanga ( Snake Gourd) Moru Curry / Pulissery


1 1/2 cup padavalanga/ snake gourd
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2-3 green chillies, slit
1 cup yoghurt
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 dry red chillies
2 sprig curry leaves


  1. Peel and chop padavalanga into small pieces.
  2. Grind grated coconut with cumin seeds, 1 green chilli and turmeric powder to a thick smooth paste adding little water.
  3. Add yoghurt with the ground coconut paste and mix well. Keep it aside.
  4. In a pan, add the chopped padavalanga, slit 2green chiilies, salt and enough water and cook on medium flame.
  5. When cooked, reduce the flame and add ground coconut- yoghurt mixture and heat on low flame for few minutes. Don’t allow to boil.
  6. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  7. Add  dry red chillies and curry leaves and fry.
  8. Pour this seasoning over the curry and close the lid… Serve with rice…

Leave a Reply

Your email address will not be published. Required fields are marked *