🥒 Green snake gourd—also known as Trichosanthes cucumerina—is a long, slender vegetable that resembles a snake in shape and pattern. It’s popular in South and Southeast Asia, especially in Indian cuisine where it goes by regional names like Padavalanga (Malayalam), Pudalankaai (Tamil), and Chichinda (Hindi).
Appearance: Long, coiled, green fruit with pale stripes
Texture: Soft and fleshy when immature; becomes bitter and red when mature
Taste: Mild and slightly bland, making it perfect for absorbing spices
Commonly used in dishes like kootu, stir-fries, curries, and dal
Can be stuffed, sautéed, or added to soups
Often paired with coconut, lentils, or tamarind in South Indian recipes
Low in calories and high in water content—great for hydration and weight management
Rich in vitamin C, A, and fiber, supporting immunity and digestion
Traditionally used in Ayurveda to treat fever, jaundice, and respiratory issues
Grows as a climbing vine with tendrils
Prefers warm, humid climates—perfect for Kerala’s tropical weather
Harvest when young and green for best flavor and texture
