Snake Gourd Salan Recipe (Snake Gourd Cooked in Tangy Spicy Peanut Sesame Curry)
Snake Gourd Salan is a flavorful and tangy curry from the heart of Andhra Pradesh, a region known for its love of spicy and rich curries. This dish combines the crisp freshness of snake gourd (also known as pudulangai) with a savory, slightly tangy peanut-sesame-coconut paste, creating a unique balance of flavors. The aromatic spices, fresh tamarind water, and roasted ingredients like peanuts and sesame seeds lend depth to the curry, while the curry leaves and ginger-garlic add a vibrant fragrance.
This recipe serves 4 and can easily be paired with a warm bowl of Peppery Mushroom Biryani and Tomato Onion Raita for a comforting dinner experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Snake gourd (pudulangai) | 2 cups (cut into 1-inch strips) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Fenugreek seeds (Methi seeds) | ¼ teaspoon |
| Turmeric powder (Haldi) | ¼ teaspoon |
| Freshly roasted coriander powder (Dhania) | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Tomatoes (pureed) | 2 medium-sized |
| Tamarind water | 1 cup |
| Curry leaves | 1 sprig |
| Sunflower oil | For cooking |
| Coriander leaves (for garnish) | 2 tablespoons |
| Salt | To taste |
| Roasted peanuts (Moongphali) | 2 tablespoons |
| Roasted sesame seeds (Til seeds) | 2 tablespoons |
| Fresh coconut (grated) | 3 tablespoons |
| Garlic | 3 cloves |
| Ginger | 1-inch piece |
| Onion | 1 large, roughly chopped |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Andhra
Course: Dinner
Diet: Vegetarian
Instructions
-
Prepare the Ground Paste:
To begin making the Snake Gourd Salan, start by preparing the smooth paste that forms the base of the curry. In a small blender or food processor, grind the roasted peanuts, roasted sesame seeds, and fresh coconut along with a splash of water until it forms a smooth paste. Set it aside for later use. -
Prepare Onion, Ginger, and Garlic Paste:
In the same blender, add onion, garlic, and ginger. Grind them into a smooth paste and set it aside as well. This will help enhance the flavor base for the curry. -
Cook the Snake Gourd:
Steam the snake gourd in a pressure cooker for just one whistle. Turn off the heat immediately after the whistle and release the pressure quickly to ensure the gourd does not overcook and lose its crisp texture. -
Temper the Spices:
Heat 1 teaspoon of oil in a pan over medium heat. Add the cumin seeds, mustard seeds, fenugreek seeds, and the curry leaves. Allow the seeds to crackle, filling your kitchen with their aromatic fragrance. -
Sauté the Onion-Ginger-Garlic Paste:
Once the seeds have crackled, add the prepared onion, garlic, and ginger paste. Sauté the mixture for about 2 minutes or until it turns fragrant and golden. -
Cook the Tomato Puree:
Add the pureed tomatoes to the pan and cook them for about 2 minutes, allowing them to bubble and release their flavors. This step helps intensify the base of the curry. -
Add Ground Spices:
Sprinkle in the turmeric powder, freshly roasted coriander powder, and red chili powder. Stir to combine the spices with the tomatoes and onion paste. Allow the mixture to cook for another 2 minutes so the raw flavor of the spices mellows out. -
Incorporate the Peanut-Sesame-Coconut Paste:
Now, add the prepared peanut-sesame-coconut paste to the pan. Cook this mixture on medium heat for about 5 minutes, stirring continuously. The paste will thicken, and the flavors will combine beautifully. -
Add Tamarind Water and Snake Gourd:
Pour in the tamarind water along with the cooked snake gourd. Stir everything well to combine. Add salt to taste. Allow the curry to simmer for 10 minutes or until the gravy thickens and the flavors meld together. -
Garnish and Serve:
Once the curry is ready, turn off the heat. Garnish with fresh coriander leaves for a burst of color and a touch of freshness.
Serving Suggestions
Serve your Snake Gourd Salan hot with steamed rice, Peppery Mushroom Biryani, and a side of Tomato Onion Raita for a wholesome and satisfying meal. The creamy, tangy curry with its nutty paste is perfect for pairing with the spicy biryani and cooling raita, creating a beautiful balance of flavors.
Tips and Variations
- Peanut Substitution: If you don’t have peanuts on hand, you can substitute them with cashews or almonds for a slightly different flavor profile.
- Vegan Option: To make this recipe vegan, ensure that the tamarind water is free from any added sugar or dairy, and use coconut oil instead of sunflower oil.
- Spice Level: Adjust the amount of red chili powder depending on your preference for heat. You can also add a pinch of garam masala for extra depth.
Enjoy this Snake Gourd Salan as a delightful, aromatic curry that will bring the tastes of Andhra Pradesh straight to your kitchen!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Fat | 14g |
| Carbohydrates | 18g |
| Fiber | 6g |
| Sugars | 7g |
| Sodium | 150mg |
| Vitamin A | 8% |
| Vitamin C | 25% |
| Calcium | 6% |
| Iron | 10% |
This dish is rich in fiber, healthy fats, and essential vitamins, making it a nutritious addition to your dinner table.
