Potlakaya Talimpu (Snakegourd Tadka)

I have a severe headache but I also want to finish the second half of Harry Potter and the Deathly Hallows. The wierd part is that I haven’t actually read the books published before the final one. I have only watched the movies so I don’t know what happens in the Half Blood Prince. Well anyways, I could never quite understand the wizady, withcy and the magical stuff…They seemed to be so confusing..but the Deathly Hallows is very interesting…and it’s just getting better with every page.

Well anywayz, I quickly logged in to post my first recipe to see if I am any good at it..So here goes.

The recipe for Snakegourd Fry was given to me by my friend Prasuna who is a wonderful cook. I have been bugging her to start her own Food Blog but she is just too lazy 😉 (Sorry Pras).

Potlakaya Talimpu (Boiled Snakegourd Fry)

Preparation Time – 25 Mins

Cuisine – Andhra


  1. A fully grown Snakegourd
  2. Water
  3. 2 Tbsp Oil
  4. Mustard Seeds
  5. Cumin Seeds
  6. Urad Dal
  7. Chana Dal
  8. Dried Red Chillies
  9. Garlic Flakes
  10. Salt to taste

To Grind into a Mixture-

  1. Urad Dal
  2. Chana Dal
  3. Grated Coconut
  4. Red Chillies
  5. 2 Garlic Flakes

Method –

Peel the Snakegourd and cut it vertically into two halves and then horizontally, cutting it into four pieces. Make sure that you remove the seed before cutting the vegetable. Once the seed has been removed, chop the 4 pieces of Snakegourd into small pieces, approximately the size of a garlic.

Place the chopped Snakegourd in a pressure cooker with water and boil it for approximately 10 mins (2 whistles from the PC).

Swtich off the hob and filter out the water using a vegetable sieve.

In the meantime, add 3 tbsps of oil into a frying pan and add mustard seeds, cumins seeds, urad dal, chana dal and a single garlic flake. Fry in medium flame till they reach golden brown in colour.

Then add the chopped Snakegourd pieces into the frying pan and mix. Make sure that the pan is not covered with a lid. Otherwise, there is chance for the already boiled Snakegourd to become into ‘Mashed Snakegourd’. Keep stirring in between and let it fry on a low flame for atleast 10 mins.

While it fries, you can prepare the powder that needs to be added to the Snakegourd.

For the Powder –

Fry Urad Dal, Chana Dla, dry grated Coconut powder and dried red chillied in 1 tsp oil and transfer them into a Food Processor and grind. Make sure that you add only a teaspoon of oil to fry these ingredients.

After a fine powder has been formed, add a single garlic flake to the powder and grind again.

Let the powder cool for a while and then add salt according to your taste and mix.

Finally, add the powder to the Snakegourd fry that has been put aside and mix.

Leave it on low flame for about 5 mins and switch off.

Potlakaya Talimpu is ready to be served, either with Chapathis or Rice

PS: I am still novice when it comes to food photography…but I am learning and hope to improve very soon… 🙂

3 thoughts on “Potlakaya Talimpu (Snakegourd Tadka)

  1. nice! am gonna try it out…coming from a gujju married to an awesome Telugu husband who LOVES his Andhra-style food…just a note: would be quite helpful to the newbies such as myself to see a pic of the final product (or even better the pre-prep/post-prep pics).
    :)ps: like your style of writing too!

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