Podalangai Pachadi

Ingredients
Tender snake gourd without fibers (Chopped) - 2 cups
Fresh thick Curds - 2 cups
Fresh coconut gratings - 4tbsps
Green chillies - 2
Salt - 1 pinch
Black pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - a few
Coconut oil - 1 tbsp

Wash and chop the snake gourd along with its tender seeds into small uniform pieces.
Boil the chopped snake gourd in just enough water with 1/2 a pinch of salt till it is cooked but not mushy.
Drain the vegetable and set it aside to cool. Save the drained water to be used in other dishes.
Grind coconut gratings and green chillies into a smooth paste adding a little water.
Blend the paste, 1/2 a pinch of salt and the thick curds together and mix in the cooked and cooled snake gourd.
Heat coconut oil and add the whole black pepper.
When the pepper cracks add cumin seeds and switch off flame.
Add curry leaves into the seasoning and pour over the Podalangai Pachadi.