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.
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.
- 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…