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Main Course

Padavalanga-Snake Gourd Erriserry

Chopped snake gourd mixed with toor dal and cooked with ground paste.

Ingredientsfor 4 servings

1 nos Snake gourd small, Padavalanga
1/4 cup Black eyed bean Van payar
Turmeric A pinch
Salt, to taste
Mustard seeds, a few
Cummin seeds Few (Jeerakam)
1 sprig Curry leaves
1 nos Red chilly
1 tbsp Shallots — sliced (Kunjulli)
2 tsp Coconut — shredded
1/2 cup Coconut — grated
1/2 tsp Cumin seeds
2 nos Dry red chillies

Preparation

Step 1
Chop finely the snake gourd. Add van payar, turmeric and salt. Pressure cook for 2-3 whistles and remove from fire. Take the ingredients for grinding: grated coconut, cumin seeds and dry red chillies. Grind to a fine paste.
Step 2
Open the pressure cooker and add the ground paste. Let it remain on low heat for a few seconds. Remove from fire before boiling starts.
Step 3
Get a frying pan and pour oil. Refer the ingredients for seasoning. let the mustard seeds crackle and add cummin seeds, curry leaves, red chilly, shallots and shredded coconut. cook in low heat until the coconut turns golden in color.
Step 4
Pour the seasoned mixture into the padavalanga mixture and stir gently.
Step 5
Padavilanga/snake gourd erriserry is ready and serve hot.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

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Main Course

Padavalanga-Snake Gourd Erriserry

Chopped snake gourd mixed with toor dal and cooked with ground paste.

Ingredientsfor 4 servings

1 nos Snake gourd small, Padavalanga
1/4 cup Black eyed bean Van payar
Turmeric A pinch
Salt, to taste
Mustard seeds, a few
Cummin seeds Few (Jeerakam)
1 sprig Curry leaves
1 nos Red chilly
1 tbsp Shallots — sliced (Kunjulli)
2 tsp Coconut — shredded
1/2 cup Coconut — grated
1/2 tsp Cumin seeds
2 nos Dry red chillies

Preparation

Step 1
Chop finely the snake gourd. Add van payar, turmeric and salt. Pressure cook for 2-3 whistles and remove from fire. Take the ingredients for grinding: grated coconut, cumin seeds and dry red chillies. Grind to a fine paste.
Step 2
Open the pressure cooker and add the ground paste. Let it remain on low heat for a few seconds. Remove from fire before boiling starts.
Step 3
Get a frying pan and pour oil. Refer the ingredients for seasoning. let the mustard seeds crackle and add cummin seeds, curry leaves, red chilly, shallots and shredded coconut. cook in low heat until the coconut turns golden in color.
Step 4
Pour the seasoned mixture into the padavalanga mixture and stir gently.
Step 5
Padavilanga/snake gourd erriserry is ready and serve hot.