Wednesday, October 17, 2012

Thengaracha Padavalanga parippu curry (Snake gourd/masoor dal in ground coconut base)



Ingredients
Snake gourd - 1- 1 1/2 cups
Masoor dal   - 1/2 cup
Grated coconut - 1/2 cup
Onion - 1 small
Shallots - 5 nos
Green chillies - 2
Red chilli powder - 1/2 tsp
Turmeric powder - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 2 cloves
Curry leaves - 1 sprig
Mustard - 1/2 tsp
Dry red chillies - 2
Salt
Oil

Directions
Pressure cook masoor dal, snake gourd, red chilli powder, turmeric powder, onion, green chillies, and salt till one whistle. Grind coconut, 2 shallots, garlic, and cumin seeds. Add the ground mixture to the pressure cooked padavalanga dal. When it starts to boil, switch off the stove.

Do the tadka with mustard seeds, curry leaves, dry red chillies, and 3 shallots.

Pour this over to the above prepared curry. Serve hot with rice.      

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