Potlakaya Palu Kura Recipe (Snake Gourd Milk Curry)

Potlakaya Palu Kura is a mild, creamy Andhra-style curry made using snake gourd (potlakaya) cooked with milk. It’s light, nutritious, and pairs perfectly with steamed rice. The addition of milk gives the curry a smooth, rich texture without heaviness. This dish is often prepared during fasting or when a simple, non-spicy meal is desired.

Ingredients

• Potlakaya (Snake gourd) – 2 medium (thinly sliced)
• Oil – 2 tbsp
• Onion – 1 medium (finely chopped)
• Green chillies – 2–3 (slit)
• Curry leaves – few
• Ginger-garlic paste – 1 tsp
• Turmeric powder – ¼ tsp
• Red chilli powder – ½ tsp (adjust to taste)
• Garam masala – ¼ tsp
• Salt – to taste
• Milk – ½ to ¾ cup (boiled and cooled)
• Coriander leaves – for garnish

Preparation Steps

1. Prepare the vegetable:
   Wash and cut the potlakaya into thin slices. Remove the inner soft portion with seeds if mature.
2. Sauté the base:
   Heat oil in a pan. Add chopped onions, green chillies, and curry leaves. Saute until onions turn translucent.
3. Add ginger-garlic paste:
   Add ginger-garlic paste and saute until the raw smell disappears.
4. Add spices and potlakaya:
   Add turmeric, red chilli powder, and the sliced potlakaya. Mix well and sprinkle a little water.
   Cover and cook on low flame until the vegetable becomes soft.
5. Add milk and garam masala:
   Reduce the flame completely. Add milk slowly while stirring continuously.
   Sprinkle garam masala and simmer for 2–3 minutes.
6. Finish and serve:
   Add salt, mix gently, and garnish with coriander leaves.
   Serve warm with steamed rice or chapati.

Health Benefits

• Snake gourd helps in cooling and digestion.
• Milk adds protein and calcium.
• Ginger-garlic boosts immunity and improves flavor.
• Garam masala enhances aroma and helps digestion.

Tips

• Always add milk at low flame to avoid curdling.
• Adjust red chilli powder and garam masala to taste.
• Coconut milk can be used for a richer flavor.

Variations

• Without onion and garlic: Skip for fasting or sattvic version.
• With coconut: Add grated coconut before milk for a richer taste.
• Thick gravy: Add 1 tsp rice flour slurry before adding milk.