Hyderabadi Snake Gourd Salan, How to make Potlakaya Salan

I have been making this Snake Gourd Salan ever since I started cooking (15 years) — and honestly, I don’t know why I never posted it until now! It’s one of those quietly comforting dishes that never asks for attention but always delivers.

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This Hyderabadi Snake gourd Salan/ Potlakaya Salan recipe is an original creation by Sandyathome is are protected under copyright law, developed through personal experimentation and inspired by traditional flavors. Please do not copy, reproduce, or republish this recipe or idea in any form — including rewording. This content is protected and considered proprietary. Kindly respect the creative process and originality behind it.

This is hands down my favorite vegetarian salan, and I love pairing it with everything from simple jeera rice to soft kulchas — and of course, it makes a perfect match for a spicy biryani

This dish is a beautiful balance of nutty, tangy, and mildly spiced flavors — the gravy is rich and aromatic, while the tender snake gourd soaks up every bit of that sesame-peanut goodness. It’s comforting, bold, and pairs so effortlessly with biryani, rice, or even simple rotis.

If you’ve never tried salan without the usual brinjal or mirchi, give this version a shot — it might just become your new favorite too.

Bite of History – Hyderabadi Snake Gourd Salan

Salan is a classic Hyderabadi curry known for its nutty, tangy base made with sesame, peanuts, and tamarind. While mirchi ka salan is the most iconic, home cooks have long adapted the gravy to suit seasonal vegetables — like snake gourd, turning everyday ingredients into rich, flavorful sides. Tempered with methi and kalonji, this salan carries the true essence of Deccani cuisine.

Though not often seen on restaurant menus, Snake Gourd Salan has quietly existed in traditional Hyderabadi homes — a delicious way to elevate an everyday vegetable into something truly luxurious.

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Ingredients and its Role – Hyderabadi Potlakaya Salan

Ingredient	Role in the Dish
Potlakaya / Snake Gourd/ Pudanlangai	Star vegetable; absorbs the rich, nutty salan flavors while adding softness & bite
Sesame Seeds	Gives authentic Hyderabadi nuttiness and depth to the gravy
Peanuts	Adds body and richness; balances tanginess with creaminess
Grated Coconut	Softens and sweetens the nut paste; rounds out flavor
Poppy Seeds (optional)	Adds a delicate earthiness and thickens the paste naturally
Dried Red Chilies	Provides a smoky heat and base spice to the ground masala
Coriander Seeds	Gives a citrusy, earthy flavor to balance heat and tang
Cumin Seeds (in paste)	Lends warm, toasty notes and digestive aid
Tamarind Extract	Signature tangy backbone of all salans; sharpens and deepens flavor
Green Chilies	Adds sharp, fresh heat; classic touch in Hyderabadi curries
Sliced Onion	Builds the sweet-savory base for the gravy
Ginger-Garlic Paste	Enhances aroma and gives depth; removes blandness
Turmeric Powder	Adds color and mild bitterness; essential for balance
Red Chili Powder	Gives body heat and color to the gravy
Coriander Powder	Enhances the base masala with warm, nutty spice
Salt	Brings all the flavors together
Mustard Seeds	Mildly pungent tempering agent (optional in Hyderabadi salans)
Fenugreek Seeds (methi)	Adds a hint of bitterness for balance — classic salan element
Nigella Seeds (kalonji)	Brings that signature Hyderabadi salan aroma and texture
Oil (preferably peanut)	Medium for cooking; helps roast and bloom spices properly
Fresh Coriander (garnish)	Optional — adds a final fresh note to contrast the rich gravy

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Hyderabadi Snake Gourd Salan, How to make Potlakaya Salan

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main / Side DishCuisine: Hyderabadi / South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A rich and nutty Hyderabadi-style salan made with snake gourd (potlakaya/pudalangai), simmered in a sesame-peanut-tamarind gravy. Perfect with rice or biryani.

Ingredients for Snake Gourd/ Potalakaya Salan

For the masala paste:
2 tablespoon, 2 White sesame seeds
2 tablespoon, 2 Peanuts (no skin)
2 tablespoon, 2 Grated coconut (fresh or dry)
1 teaspoon, 1 Poppy seeds (optional)
2 nos. 2 Dried chilies
1 teaspoon, 1 coriander seeds
½ teaspoon, ½ Cumin seeds/ Jeera
For the Curry:
1 nos. 1 Medium sized Snake gourd (potlakaya/ podalangai), sliced into thick roundels
4 tablespoon, 4 Oil (groundnut or neutral oil preferred)
1 nos. 1 Onion (medium sized, finely sliced)
¼ teaspoon, ¼ Methi seeds
¼ teaspoon, ¼ Kalonji seeds
1 teaspoon, 1 Ginger-garlic paste
½ teaspoon, ½ Turmeric powder
1 teaspoon, 1 Red chili powder
1 teaspoon, 1 Coriander powder
1 lemon-sized tamarind ball soaked in ½ cup warm water (or 1.5 tbsp thick tamarind extract)
2 nos. 2 Green chilies, slit
Fresh coriander leaves (optional, for garnish)

Directions to make Snake Gourd Salan

Snake Gourd Prep
Start with a firm, medium-sized snake gourd. Wash, trim, cut into 12- 15 thick roundels, and gently scoop out the seeds.
Lightly Cook the Gourd
Sauté the deseeded roundels in a tablespoon oil for 3–4 minutes in pan. This helps them hold shape when simmered in gravy.
Soak Tamarind
Soak a lemon-sized ball of tamarind in ½ cup warm water for 10–15 minutes, then squeeze and strain to extract thick tamarind juice.
Prepare the Masala Paste
Dry roast sesame seeds, peanuts, coconut, red chilies, and spices. Cool and grind to a smooth paste with water. This forms the rich salan base.
Fry Onions for Base Flavor
Slice onions thin and green chili (optional). Heat oil and add fenugreek seeds (methi) and nigella seeds (kalonji). Once they begin to sizzle, add sliced onions and green chilies. Sauté until the onions turn golden and soft. This builds the savory depth of the salan.
Build the Gravy
Add ginger-garlic paste and spice powders to the sautéed onions. Stir in the ground masala paste and tamarind water. Simmer until oil separates.
Cook Gourd in Gravy
Add the sautéed snake gourd roundels to the gravy. Simmer gently until they are soft yet intact and the salan is rich and aromatic.

Notes

1 cup =250 ml

Directions to make snake gourd/ pudalangai salan with step by step images

Snake Gourd Prep
Start with a firm, medium-sized snake gourd. Wash, trim, cut into 12 to 15 thick roundels, and gently scoop out the seeds.
Soak a lemon-sized ball of tamarind in ½ cup warm water for 10–15 minutes, then squeeze and strain to extract thick tamarind juice.
Lightly Cook the Gourd
Sauté the deseeded roundels in a tablespoon oil for 3–4 minutes in a pan. This helps them hold shape when simmered in gravy. Keep it aside.
Prepare the Masala Paste
Dry roast sesame seeds, peanuts, coconut, red chilies, and spices. Cool and grind to a smooth paste with water. This forms the rich salan base.
Fry Onions for Base Flavor
Slice onions thin and green chili (optional). Heat oil and add fenugreek seeds (methi) and nigella seeds (kalonji). Once they begin to sizzle, add sliced onions and green chilies. Sauté until the onions turn golden and soft. This builds the savory depth of the salan.
Build the Gravy
Add ginger-garlic paste and spice powders to the sautéed onions. Stir in the ground masala paste and tamarind water. Simmer until oil separates.
Cook Gourd in Gravy
Add the sautéed snake gourd roundels to the gravy. Simmer gently until they are soft yet intact and the salan is rich and aromatic.

Pro Tips to make tasty Hyderabadi Snake Gourd Salan

Use firm, young snake gourd: Avoid mature ones with spongy cores. The thick roundels should hold shape while cooking.
Don’t skip sautéing the gourd: Lightly cooking the gourd before adding to the gravy helps retain its structure and avoid sogginess.
Roast the masala patiently: Slow roasting sesame, peanuts, and coconut adds incredible depth. Avoid high heat to prevent bitterness.
Let the oil separate: Cook the masala until the oil starts to release — that’s when the flavor hits its peak.
Gravy too thick? Add a splash of hot water while simmering. Too thin? Let it reduce uncovered on low heat.

Serving Suggestion Potlakaya Salan

Serve Pudalangai Salan hot with:

Hyderabadi biryani or jeera rice
Soft kulchas or ghee phulka
Even pairs beautifully with millet rotis for a rustic revival twist

Garnish with a drizzle of hot oil and a few fresh green chilies if you like extra heat.

FAQs – Hyderabadi Snake Gourd Salan/ Potlakaya Salan

Q: Can I make potlakaya/ pudalangai salan without coconut?

Yes, but the coconut adds richness and balances the sesame–peanut flavor. You can reduce the quantity instead of skipping it entirely.

Q: How to make Hyderabadi-style salan with snake gourd?

Start with a roasted sesame-peanut-coconut paste, build a tamarind-based gravy, and simmer thick snake gourd slices until soft and flavorful.

Q: What is the best side dish for biryani without brinjal or mirchi?

Potlakaya salan (snake gourd curry) is a delicious alternative to traditional mirchi or baingan salan, especially for those who prefer mild veggies.

Q: Can I use this pudalangai salan recipe with other vegetables?

Yes! This salan base works beautifully with ridge gourd, bottle gourd, or even boiled yam.

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Tindora Dum Biryani, How to make Kovakka/ Dondakaya Biryani

A flavorful dum biryani made without onion or tomato, featuring tindora (ivy gourd), curry leaves, and a homemade fennel-spiced masala. This South Indian–style vegetarian biryani is layered, slow-cooked, and perfect for festive meals or no-onion cooking days.