Snakegourd with Coconut Fry

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 - snake gourd, medium in length
  • 1 tbsp - moong dal/paasi paruppu
  • 3 to 4 tbsp - coconut
  • As needed - salt
  • A pinch - cooking soda
  • 1 - onion
  • To temper:
  • 1 to 2 tsp - oil
  • 3/4 tsp - mustard
  • 1 tsp - urad dal/Ulutham paruppu
  • 2 - red chillies
  • 1 sprig - curry leaves

How to Make Snakegourd with Coconut Fry

  • Scrap the skin of the snake gourd slightly, to remove the snowy skin, if desired.
  • Cut the snake gourd into tubes and halve the tubes, vertically.
  • Remove the soft, centre portion with a cutlery knife and wash the snake gourd.
  • Stack two or three pieces and slice the snake gourd into thin crescents.
  • Chop the onions finely and keep aside.
  • Mix the cut snake gourd with salt and moong dal in a big plate and drain the excess water.
  • Keep it aside for 10 to 15 minutes so that water oozes out of the mixture.
  • Squeeze out the excess water.
  • Heat a kadai with oil and temper with the tempering ingredients.
  • Add the chopped onions and fry till transparent.
  • Add the snake gourd, fry for a minute, pressing it lightly and cook covered for 4 minutes (stirring in between).
  • Mix in the coconut and stir well for a minute.
  • Transfer it to a serving dish.
  • Recipe courtesy: Rak's Kitchen