Snake Gourd Salad Recipe – Padwal with Peanut & Green Chili

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Salad Recipe – Padwal With Peanut & Green Chili

Introduction

Oh, this salad! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. She always made it during the monsoon season, and the fresh, crunchy flavors were just perfect with a hot cup of chai. It’s a simple dish, but packed with flavor – a little sweet, a little spicy, and wonderfully refreshing. If you’re looking for a quick, healthy, and delicious side dish, you absolutely have to try this Snake Gourd Salad (Padwal Salad)!

Why You’ll Love This Recipe

This isn’t your average salad. The snake gourd, with its unique texture, gets a fantastic makeover with the nutty peanut powder, fiery green chilies, and a fragrant tempering. It’s incredibly easy to make – ready in under 20 minutes! Plus, it’s a great way to add a different vegetable to your diet.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 1 cup grated snake gourd (padwal)
• 1 tablespoon roasted peanut powder
• 0.5 teaspoon sugar
• 0.5 teaspoon crushed green chilies (adjust to your spice preference!)
• 1 teaspoon fresh scraped coconut
• 1 teaspoon chopped coriander leaves
• 0.5 teaspoon lemon juice
• 1 teaspoon pure ghee
• 0.25 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips to make this recipe shine:

Snake Gourd (Padwal) – Selection & Preparation

Look for firm, bright green snake gourds with no blemishes. Don’t be intimidated by the ridges! To prepare, wash it well, de-seed it, and then grate it finely – you can even leave the peel on, it adds a nice texture. After grating, squeeze out the excess water, but don’t discard it completely – you can use a little to adjust the salad’s consistency later.

Peanut Powder – Roasting & Grinding for Best Flavor

Using freshly roasted and ground peanut powder makes a huge difference. You can roast raw peanuts in a dry pan until golden brown and fragrant, then grind them to a powder. Store-bought works in a pinch, but the flavor won’t be quite as vibrant.

Green Chilies – Adjusting the Spice Level

I like a good kick, but feel free to adjust the amount of green chilies to your liking. Remove the seeds for a milder heat.

Coconut – Fresh vs. Dried

Freshly scraped coconut is best, but unsweetened desiccated coconut will also work. If using desiccated coconut, you might want to add a tiny splash of water to rehydrate it slightly.

Asafoetida (Hing) – Regional Variations & Benefits

Asafoetida, or hing, has a pungent aroma, but it adds a wonderful savory depth to the tempering. A little goes a long way! It’s commonly used in Indian cooking, especially in dishes with vegetables, and is known for its digestive properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, de-seed, and finely grate the snake gourd. Remember to squeeze out the excess water, keeping a little aside if needed.
2. In a bowl, combine the grated snake gourd with the roasted peanut powder, sugar, crushed green chilies, fresh coconut, chopped coriander, lemon juice, and salt. Mix everything well.
3. Now for the tempering! Heat the ghee in a small pan over medium heat. Add the cumin seeds and let them crackle – this usually takes just a few seconds.
4. Add the asafoetida (hing) to the hot ghee and quickly pour the tempering over the salad mixture.
5. Give it a good mix, ensuring everything is well combined.

And that’s it! Your Snake Gourd Salad is ready to be enjoyed.

Expert Tips

• Don’t over-squeeze the snake gourd, a little moisture keeps it nice and tender.
• Taste and adjust the seasoning – you might want a little more lemon juice or salt.
• The tempering is key – don’t skip it! It adds so much flavor.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Spice Level Adjustment: Add a pinch of red chili powder for an extra kick, or use a milder green chili.
• Regional Variations – Maharashtra, Gujarat: In some regions, people add a sprinkle of chaat masala for a tangy twist. My friend’s mom in Gujarat always adds a tiny bit of grated ginger!

Festival Adaptations – Serving During Specific Occasions

While this salad is great any time, it’s often served during festivals like Ganesh Chaturthi or Diwali as part of a larger spread of vegetarian dishes.

Serving Suggestions

This salad is incredibly versatile. Serve it fresh as a side dish with roti, paratha, or even curd rice. It’s also lovely with a simple dal-chawal meal. I personally love it with a cup of hot masala chai!

Storage Instructions

This salad is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to a day, but the texture might change slightly.

FAQs

What is Snake Gourd and what does it taste like?

Snake gourd, also known as padwal, is a long, slender vegetable with a mild, slightly sweet flavor. When cooked or prepared like in this salad, it has a refreshing, crunchy texture.

Can I use store-bought peanut butter instead of peanut powder?

While you can use peanut butter, it won’t give you the same texture. If you do, use a very small amount and mix it well with a little water to thin it out.

How can I reduce the bitterness of snake gourd?

Squeezing out the excess water after grating helps reduce bitterness. You can also lightly salt the grated snake gourd and let it sit for 10-15 minutes before squeezing.

What are the health benefits of snake gourd?

Snake gourd is low in calories and rich in vitamins and minerals. It’s known for its cooling properties and is often used in Ayurvedic medicine.

Can this salad be made ahead of time?

It’s best to make it shortly before serving, as the snake gourd can release more water over time. You can prep the ingredients (grate the gourd, chop the coriander) ahead of time, but assemble and temper just before serving.