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SNAKE GOURD CURD GRAVY

Snake Gourd Curry in Curd with Onion & Green Chillies

Cool, tangy, and flavorful, this Snake Gourd Curd Curry is a summer-friendly South Indian dish made with tender snake gourd cooked in a lightly spiced tempering and mixed into smooth curd with onions and green chilli-ginger paste. The combination is mildly spicy, soothing, and refreshing—perfect to serve with rice or soft rotis. This dish balances digestive comfort with flavor and is a great way to include more gourds in your meals.


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Snake gourd curry with curd, onions, and green chilli-ginger paste served as a cooling dish with rice or roti¯

Tips & Tricks for Perfect Snake Gourd Curd Gravy

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Use tender snake gourd for best texture and taste. Let the cooked gourd mixture cool completely before adding to curd to avoid curdling. Beat curd until smooth for a creamy consistency. Adjust chilli and ginger quantity to your spice preference. Serve chilled for a refreshing summer treat or at room temperature for comfort. This curry pairs well with plain rice, jeera rice, or soft phulkas. Fresh coriander adds aroma and a pop of color—don’t skip it!

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     Step-by-Step Recipe : Snake Gourd Curd Gravy

INGREDIENTS

For tempering and cooking snake gourd:

  • 2 tbsp oil
  • ½ tsp fenugreek seeds
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds (jeera)
  • ½ tsp urad dal
  • ½ tsp channa dal
  • 1 dried red chilli (broken)
  • A handful of curry leaves
  • 150 g tender snake gourd (chopped)
  • ½ tsp turmeric powder
  • ½ tsp salt (or to taste)

For green chilli-ginger paste:

  • 2 green chillies
  • 1-inch piece of ginger

For curd mixture:

  • 150 ml curd (yogurt)
  • 1 small onion (finely chopped)
  • Salt to taste
  • Chopped coriander leaves

​Flavorful curd and snake gourd sabzi with crunchy tempering, perfect for summer meals and digestive comfort

PREPARATION STEPS

  1. Heat oil in a pan. Add fenugreek seeds and fry until they change color.
  2. Add mustard seeds and let them crackle.
  3. Add cumin seeds, urad dal, and channa dal. Fry them well until golden.
  4. Add broken dried red chilli and curry leaves. Sauté for a few seconds.
  5. Add chopped snake gourd pieces and stir well.
  6. Add turmeric powder and salt. Mix, cover, and cook until the snake gourd is tender.
  7. In a mixie jar, grind green chillies and ginger into a fine paste.
  8. Once the snake gourd is cooked, add the chilli-ginger paste. Mix well and cook for 2 more minutes. Switch off the stove and let it cool.
  9. In a bowl, beat curd until smooth. Add chopped onion and mix well.
  10. Add the cooled snake gourd mixture to the curd. Mix gently.
  11. Adjust salt if needed, add chopped coriander leaves, and stir everything together.
  12. Serve chilled or at room temperature with roti or rice.


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