Snake Gourd 1kg
£11.29
Snake gourd for poriyal, kootu and curry.
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Snake gourd, padwal, pudalangai or pathola, is a long, slim gourd with pale green skin streaked with white, here cut into lengths. The flesh is mild, soft and slightly sweet. Tamil and Keralan kitchens cook it in pudalangai poriyal, kootu with moong dal and a coconut curry; Sri Lankans make a pathola curry with coconut milk or a dry fry with Maldive fish.
How to use it
Scrape the skin lightly with a knife to remove the waxy coating, then split each piece lengthways and scoop out the soft seeds and pulp. Slice into half moons. For a poriyal, temper mustard seeds, urad dal and curry leaves, add the gourd with turmeric and salt, cook covered for 5 to 7 minutes, then stir in grated coconut. For a kootu, simmer with cooked moong dal and ground coconut, cumin and chilli.
Good to know
- Also called padwal, pudalangai or pathola
- Scoop out the seeds before cooking
- Choose firm pieces without yellowing
- Sold loose
Keep in the fridge salad drawer and use within 4 to 5 days.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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