Padavalangga-Parippu Thoran( Snake Gourd Thoran)

How to make Padavalangga – parippu Thoran

Ingredients

1) Padavalangga(Snake Gourd) – 1 medium Size
2) Tuver Daal – ½ cup
3) Shallots (kunjjulli) - 6 nos.( chopped)
4) Grated Coconut – ½ cup
5) Green Chilly – 2-3 nos.
6) Cumin seeds (jeerakam) – 1 pinch
7) Shallots -2nos.
8) Garlic Clove – 1-very small piece(optional)
9) Turmeric powder – 2 pinch
10) Salt- to taste

For seasoning

1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon

3) Shallot – 2-3 nos. (Chopped)

4) Curry leaves – As required
5) Oil- 1-2 table spoon. (Coconut oil /any vegetable oil)

Method

Scrape the outer and inner skin of snake gourd then cut in to small pieces and keep aside. Cook the Tuver daal separately. Pulses the ingredients 4-9 and keep aside.

Heat oil in a pan and splutter the mustard seeds then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes transparent. Then add the coconut mix and sauté until the raw smell out. Then add chopped padavalengga (snake guard) & enough salt then mix well, cook with out water in a very slow fire for about 5 minutes. Then open the cover and add the cooked daal and mix well with padavalangga. Do a taste test and adjust the salt if necessary.

Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly , chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the padavalangga thoran . Your padavalagga parippu thoran is ready to serve. It goes very well with rice.