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Main Course

Padavalanga Koottu Curry

This homestyle dal curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 2 servings

1 nos Snake gourd Padavalanga
1/2 cup Coconut — grated
4 nos Green chillies
1 nos Onion
1/4 tsp Turmeric powder
1/4 cup Moong dhal Payaru
1 tsp Coconut oil
1 tsp Mustard seeds
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Soak moong dhal in water for about 15 minutes.
Step 2
Pressure cook together the gourd, coconut, green chillies, onion, turmeric powder and dhal with some water.
Step 3
After it gets cooked, Season with salt and keep again in stove so that salt gets mixed with the ingredients.
Step 4
Let the mustard seeds crackle and curry leaves in coconut oil and add it.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

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Main Course

Padavalanga Koottu Curry

Ingredientsfor 2 servings

1 nos Snake gourd Padavalanga
1/2 cup Coconut — grated
4 nos Green chillies
1 nos Onion
1/4 tsp Turmeric powder
1/4 cup Moong dhal Payaru
1 tsp Coconut oil
1 tsp Mustard seeds
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Soak moong dhal in water for about 15 minutes.
Step 2
Pressure cook together the gourd, coconut, green chillies, onion, turmeric powder and dhal with some water.
Step 3
After it gets cooked, Season with salt and keep again in stove so that salt gets mixed with the ingredients.
Step 4
Let the mustard seeds crackle and curry leaves in coconut oil and add it.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.