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Main Course

Snake Gourd Koottu

Snake gourd(Padavalanga) and channa dhal(Kadalaparippu) curry.

Ingredientsfor 4 servings

1 cup Channa Dhal (Kadalaparippu)
2 tbsp Castor oil Vilakenna
1/2 tsp Turmeric powder
1/2 Of Snake gourd chopped, Padavalanga
Salt, to taste
1 tbsp Cumin seeds (Jeerakam)
4 nos Green chillies
5 nos Small onions (Kunjulli)
4 nos Garlic pods
3 tbsp Coconut — grated
1 tsp Mustard seeds
10 nos Curry leaves
1 nos Tomato

Preparation

Step 1
Soak Channa dhall for 1 hour.
Step 2
Cook it with castor oil, turmeric powder and salt.
Step 3
When the bengal gram is half cooked, add snake gourd.
Step 4
Cook, until the gram and snake gourd is fully cooked.
Step 5
Warm the oil in a pan or a kadai.
Step 6
Fry cumin seeds, green chillies, small onions, garlic and coconut, till it turns brown.
Step 7
Grind them nicely without adding water.
Step 8
Add the above paste into the Bengal gram mixture and cook for another 3 minutes.
Step 9
Heat 1 tbsp of oil in a pan.
Step 10
Let the mustard seeds crackle.
Step 11
Add curry leaves and tomato and cook for a while.
Step 12
Add it to the Bengal gram mixture and Stir everything together thoroughly.
Step 13
Goes well with rice or parotta.
Step 14
This koottu must be thick.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Snake Gourd Koottu

Snake gourd(Padavalanga) and channa dhal(Kadalaparippu) curry.

Ingredientsfor 4 servings

1 cup Channa Dhal (Kadalaparippu)
2 tbsp Castor oil Vilakenna
1/2 tsp Turmeric powder
1/2 Of Snake gourd chopped, Padavalanga
Salt, to taste
1 tbsp Cumin seeds (Jeerakam)
4 nos Green chillies
5 nos Small onions (Kunjulli)
4 nos Garlic pods
3 tbsp Coconut — grated
1 tsp Mustard seeds
10 nos Curry leaves
1 nos Tomato

Preparation

Step 1
Soak Channa dhall for 1 hour.
Step 2
Cook it with castor oil, turmeric powder and salt.
Step 3
When the bengal gram is half cooked, add snake gourd.
Step 4
Cook, until the gram and snake gourd is fully cooked.
Step 5
Warm the oil in a pan or a kadai.
Step 6
Fry cumin seeds, green chillies, small onions, garlic and coconut, till it turns brown.
Step 7
Grind them nicely without adding water.
Step 8
Add the above paste into the Bengal gram mixture and cook for another 3 minutes.
Step 9
Heat 1 tbsp of oil in a pan.
Step 10
Let the mustard seeds crackle.
Step 11
Add curry leaves and tomato and cook for a while.
Step 12
Add it to the Bengal gram mixture and Stir everything together thoroughly.
Step 13
Goes well with rice or parotta.
Step 14
This koottu must be thick.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.