Padavalanga Parippu Thoran
I'm not entirely sure why, but I've recently incorporated Padavalnaga (snake gourd) into my cooking routine.I usually have a set of vegetables that I regularly cook, managing my vegetable sides for lunch by rotating them. This routine worked well, especially since we didn't have rice for lunch every day.Lately, rice has become a more frequent part of our meals, prompting me to diversify my vegetable sides. That's when I started including this vegetable. I appreciate that it complements other ingredients like carrots or dal. Additionally, you can prepare it as a simple stir fry, add coconut, or turn it into a flavorful gravy dish.
Ingredients
- 450 gms Padavalanga (measured before cleaning, cut into bite size pieces)
- 1/3 cup Toor dal (sambar parippu)
- 1/2 – 3/4 cup Grated coconut
- 1 Small / pearl onion (sliced)
- 1/2 tsp Chopped garlic
- 1-2 Green chilli (chopped)
- 1/8 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 6-8 Small / pearl onion
- 2 Dry red chilli
- 1/2 tsp Mustard seeds
- Curry leaves
- Salt
- Coconut oil
Instructions
- Pressure cook cleaned dal with 1 cup water for 3-4 whistles on high flame. switch off the gas and let the pressure drop naturally. Open the cooker and drain the cooked dal. Keep it aside.
- Combine coconut, 1 small onion, green chilli, cumin, garlic, and turmeric powder. Pulse it in the mixer for a few seconds with 1/2 tbsp water. It should be a coarse mixture.
- Cook diced padavalanga with 1/4 – 1/3 cup water and salt for 15 – 20 mins. Cover and cook till it's done and water is dried completely.
- Heat oil in a wide pan. Crackle mustard seeds. Add sliced small onion (6-8), dry red chilli and curry leaves. Fry for 2-3 mins.
- Add coconut mixture and cook for 3-4 mins, till the raw smell goes.
- Add cooked dal and padavalanga. Gently combine everything. Cover and cook for 2-3 mins. Remove from heat and serve with rice.
Tried this recipe?Let us know how it was!