Snakegourd White Kayirasa / ಪಡವಲ ಕಾಯಿ ಬಿಳಿ ಕಾಯಿರಸ

Snake Gourd (called as ಪಡವಲ ಕಾಯಿ / Padavala Kayi in Kannada) can be used to prepare Dhal, Sambar, Curry (Palya) etc. Here is a unique Malenadu recipe of white Kayirasa (its another variety of Kayirasa, regular one being prepared with red chillies, sesame seeds and other ingredients which is most popular in coastal Karnataka).

Don't throw away the seeds. You can prepare Tambuli using it.


Ingredients
Snake Gourd - 1/2 kg
Urad dal - 3 spoons
Bengal gram dal - 2 spoons
Cumin seeds - 1 spoon
Green chillies -8 to 10
Medium sized coconut - 1/2
Salt to taste
Lemon - 1/2 medium sized

For tempering 
Oil - 1 spoon
Mustard seeds - 1/2 spoon
Cumin seeds - 1/2 spoon
Red chillies - 1

Method
Cut the snake gourd into pieces, remove the seeds and chop the same into thin slices as shown in the photo. Transfer the same into a vessel, add water so the level of vegetable, add salt and cook for about 15 minutes. It should not be too soft too. Allow it to cool down.

Roast Bengal gram, Urad dal and cumin seeds separately.  Roast green chillies as well so as to taper down the spice. 

Grate the coconut. Grind roasted Bengral dram dal, Urad dal, cumin seeds along with green chillies by adding water. Masala should be ground well. 

Add the ground masala and into cooked (and cooled) snakegourd, add lemon juice and mix well.

Heat a small kadai, add a spoon of oil, mustard seeds, red chilly pieces. When mustard starts spattering, add this to the cooked snakegourd kayirasa and mix well.

You can serve this with rice.

Note:- The same dish can be prepared from other vegetables are - Beans, Ladies finger and also Ivy Gourd (tonde kayi).