Aug 29, 2013

Padavalanga Curry (with raw mango)

Padavalanga Curry – A delicious main curry  (ozhichu curry) with rice in Kerala cuisine !!

Serves: 3


For the coconut paste:

1/2 cup (75 g / 5 tablespoons) grated coconut

1/2 teaspoon red chilli powder

1 teaspoon jeera (cumin seeds)

4 shallots (chuvannulli / small onion), chopped

2 tablespoons water

Make a smooth paste of above ingredients with water in a small mixer bowl.  Keep aside.

Other ingredients

250 g padavalanga (snake gourd / poddele), gently peel off the outer skin and cut into ½ - inch square pieces

½ teaspoon turmeric powder

1 green chilli, slit lengthwise

¾ teaspoon salt (or to taste)

3 thin raw mango slices or  2 tablespoon tamarind juice or ½ teaspoon thick tamarind paste

1 cup water / 200 ml water

Final preparation:

In a bowl, mix padavalanga pieces with water (just to cover padavalanga), mango slices (or tamarind juice or tamarind paste), 1 slit green chilli, turmeric powder and salt. Mix well. Cover with a lid and cook on a medium to low heat for 10 minutes or until ¾ done and color changes.

Add coconut paste and mix well. Adjust with salt  and extra 1/4 cup water (50 ml) if you required. Gravy should of pouring in consistency.  Cover again and cook on a low heat for another 8 – 10 minutes or until done and padavalanga well cooked.  Switch off the heat.

For the  seasoning:

2 teaspoons oil

1 teaspoon mustard seeds

1 spring curry leaves (6 curry leaves)


Heat oil in a frying pan. Add mustard seeds. When they splutter,  add curry leaves, and saute for 1 minute  until fragrant. Pour the seasoning over curry and mix well. Serve with rice, thoran, pickle, fish fry, pappadam …

1 comment:

Sherin said...

Padavalanga and raw mango sounds good. Picture is very tempting.