Snake gourd curry — Chettinad-style

A snake gourd is one of those vegetables that you look at in the grocery store and wonder, "What do you do with that?" It is between 3 and 5 feet long and about an inch thick and tends to wind and curl around itself, hence the name. However, this very nutritious vegetable is used extensively in Indian and Asian cuisine. It belongs to the cucumber family and has a very light, delicate flavour.

The Chettiyars are a small community in South India, mainly very successful traders and bankers. This link has an excellent history of this community. Chettinad food is very distinct yet quite varied in nature. They specialized in slow braised meat curries and also lighter vegetables. I chose this recipe because of its light flavours and the use of lentils with the snake gourd. The light curry was simple yet delicious. The earthy split mung beans added a wonderful flavour to the delicate gourds, amplified by the chilli and spices. This is the perfect side dish that will surprise everyone.

This South Indian cookbook brings to my shelf the unique cuisine of the Chettinad Tamils in South India. This now popular cuisine is known to be extremely spicy, complex and distinct. This book is a beautiful collection of recipes that make this cuisine accessible to us at home.

For more recipes from this cookbook, click here.

Ingredients:

2 cups snake gourd, cut into thin circles

1/3 cup split mung beans, soaked overnight

1/3 cup grated fresh coconut

1 tablespoon black peppercorns

1 tablespoon + 1 teaspoon cumin seeds

1 tablespoon split chana dal, toasted lightly on a pan

1/3 teaspoon black mustard seeds

1 teaspoon split urad dal

6-10 curry leaves

1-2 green chillies, cut in half lengthwise

2 cups water

Salt to taste

2 tablespoons oil

1 tablespoon cilantro, minced

Drain the split mung beans and add 1 cup water and a touch of salt. Bring to a simmer, scoop off the scum, and cook for about 15 minutes till the beans are just cooked and still have a bite.

In a separate small pot, add the sliced snake gourd, a touch of salt, and 1 cup water. Simmer for 10-12 minutes until the gourd is barely cooked through and still has a good bite.

On a pan, lightly toast the peppercorns and cumin seeds individually. Grind to a fine powder in a coffee mill. On a pan, lightly toast the grated coconut on a low flame. Mix often so the flakes do not burn. Take off the heat when most of the coconut is golden. Add the ground spices with a touch of water and grind to a fine paste.

When the mung beans are cooked, add the cooked snake gourd and the paste. Mix together well and keep at a slow simmer.

In a small pot or tadka pan, heat the oil. Add the cumin seeds, mustard seeds, green chilies, curry leaves, urad dal, and chana dal. Fry for 30 seconds and pour over the curry. Mix in well, taste for salt and spices, and adjust as needed.

Serve heated in a bowl topped with fresh cilantro, with rice or a Kerala style steamed bread.