Snake Gourd-Padavalanga Ularthiyathu
Slow-roasted in coconut oil with a generous hand of spices, this dal fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 2 cup Snake gourd — cut into 1 inch length, padavalanga
- 1/2 tsp Salt
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp Urad dal parippu (Uzhunnu)
- 2 tbsp Shallots (Kunjulli)
- 1/2 tsp Garam masala
Preparation
Step 1
For preparing padavalanga ularthiyadu, first soak the garam masala powder in 1 tbsp of water.
Step 2
Half cook the snake gourd by adding a little water and salt.
Step 3
Heat the oil in pan, let the mustard seeds crackle and urad dal.
Step 4
Add shallots and fry till the onion goes golden brown.
Step 5
Add garam masala mix and give it a good stir.
Step 6
Finally add the padavalanga to it and mix it well and take it off the heat.
Step 7
Snake gourd/padavalanga ularthiyathu is ready.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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