Mangalorean Chutney Saar (Lauki curry)

This dish is very typical of a Mangalorean home and my mom used to make it often. You don’t really need an accompaniment with it except maybe some papad on the side.

Lauki is not a much loved vegetable in our home but in this yummy coconut chutney gravy cooked just right with a bite to it, makes this curry absolutely delicious.


1 cup grated fresh coconut

2-3 green chillies

1 lime size ball of tamarind

2-3 garlic flakes

1″ ginger

1 tbsp jeera

1 medium sized lauki/bottle gourd peeled and cut into cubes

1 chopped tomato


1/4 tsp Haldi

1 tbsp mustard seeds/Rai

10 karipata leaves

4-5 crushed garlic flakes


Chopped Coriander leaves

  1. Grind the coconut, green chillies, garlic, ginger, tamarind and jeera with little salt and water to a fine paste.
  2. Boil the lauki and tomato with enough water covering the vegetables. Add salt and little haldi.
  3. When the lauki is 90% cooked (remember don’t let it get mushy – needs a bite to it), add the chutney paste and mix well.
  4. Simmer for 5 mins (don’t let it boil as may split).
  5. Add the coriander leaves and mix well.
  6. For the tadka/tempering heat oil, add the mustard seeds when it splits add the karipata and garlic. When golden, put this tadka into the curry.
  7. Serve with steamed rice.