Snake gourd -2 nos lengthy
Urad dal (black gram dal) -4-5 tsps
Whole Red chillies - 8-9
Tamarind - one small lemon size
Freshly grated coconut - 1/2 cup
Salt - as required
Hing (asafoetida) -1/4 tsp
For roasting in a little oil:
Urad dal, whole red chillies, snake gourd seeds
Cut the long snake gourd in the middle into 2 halves and remove all the white seeds from the hollow portion.
Now take a kadai put little oil in it and wash the snake gourd seeds nicely and roast them in oil.
After the raw smell goes, remove the seeds and keep aside.
Now add urad dal and red chillies and roast them in a little oil till golden brown.
Now put all the roasted items together in the wet grinder along with salt, hing (asafoetida) and fresh coconut and grind to a chutney paste with little water.
After the chutney is ground, remove from the grinder and put it in a cup.
You can have this chutney either with idli, dosa, or even with hot rice with ghee on top.
Now let me narrate a small incident to you all my dear friends, I had removed the snakegourd seeds and kept it in a cup just to prepare the chutney,You know what? now don't have a hearty laugh. My daughter just came home from an outing and headed straight to the kitchen looked at
the raw snakegourd seeds and put some in her mouth and started munching them thinking that they were custard apple with similar looking seeds.
You should have seen the look on her face my my she wanted to spit out the whole thing since the taste was a bit weird. Now she has vowed to think twice before having a custard apple.