Peechinga Padavalanga Masala Curry

Ingredients for Peechinga Padavalanga Masala Curry:

1. Snake gourd (Padavalanga) – 200g  

    Ridge gourd (Peechinga) – 200g 

2. Coconut – 1 

3. Chilli powder – 1½ tsp 

    Coriander powder – 1 tsp 

    Turmeric powder – ½ tsp 

    Meat masala powder – 1 tsp 

4. Coconut oil – 1 tbsp 

5. Onion – 2 

    Ginger – 1 small piece 

    Green chilli – 4 

6. Salt – As required 

7. Mustard seeds – 1 tsp 

    Curry leaves – 1 sprig 

    Crushed chilli – 1 tbsp 

How to prepare Peechinga Padavalanga Masala Curry?

1. Clean the snake gourd and ridge gourd and cut them into one-inch pieces. 

2. Grate the coconut and extract one cup of first milk and two cups of second milk. 

3. Mix the third set of ingredients with some water to make a curry paste and set it aside. 

4. Heat oil in a pan and sauté the fifth set of ingredients (sliced lengthwise). 

5. When the onions turn soft, add the prepared paste and sauté well. 

6. Once the raw smell goes away, add the sliced snake gourd and ridge gourd and sauté. 

7. Pour in the second milk and add salt. Stir well and cook. 

8. Once cooked, add the first milk and remove from heat when it starts to boil. 

9. Temper the seventh set of ingredients in a little coconut oil and pour it over the curry before serving. 

Courtesy: Vanitha Magazine, March 2-15, 2025

Also read a few more coconut milk added vegetarian curry recipes. Visit my page.