You must be wondering why I have a vegetable curd and coconut chutney in the salads category. That’s because all my family members and I can eat the chutney just by itself, without any accompaniment for it. Just a small bowlful before lunch or mid morning is best. I love to have it with hot rice during lunch and my husband is just the opposite. Don’t you think that generally happens ? 🙂
I call the snake gourd as the ‘water vegetable’; one among quite a few of that category. As long as its available in the farmers market, its sure to find a place on my dining table. Be it a fry with a sprinkle of curry powder or spices, it gets an extra flavourful edge. In a curry with onion and tomato, or even a chutney like the one I am writing about, its super nutritious and the list goes on.
Ingredients
Potlakaya – 1.5 cups, chopped into small pieces
Green chillies – 3 or 4 sliced
Grated coconut – ¼ cup heaped
Cumin – 1 tsp.
Mustard – 1/2 tsp.
Curd – 1 cup or more if required
Curry leaves – few
Salt to taste
Oil – 1 tbsp.
Method
- Take a kadai and put oil in it. Once hot, add the mustard seeds, cumin and green chillies to it.
- After frying for a couple of minutes, add the curry leaves, potlakaya pieces and salt. Mix well.
- Cover and cook till soft. Let the water evaporate. Fry for a couple of minutes.
- Beat the curd and coconut together. Keep aside.
- Let the vegetable cool a bit and add curd mix to it. Check for taste.
For some more different kind of dishes using curd and coconut, check out…
a. Drumstick Curd Curry
b. Bottle Gourd Curd Chutney
c. Bendakaya or Bhindi Curd Curry
