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Sunday, 25 October 2015

Padavalanga Kootu / Snake Gourd Bengal Gram Stir Fry


Padavalanga kootu or snake gourd-Bengal gram stir fry is the Tamil version of thoran (or upperi in Malabar region). I think it doesn't need too much description. It is really tasty and goes well with steamed rice, try it out.


 

Padavalanga kootu recipe



Author : Anju Aneesh
Recipe type: Side dish
Cuisine: India, South India, Tamilnadu
Preparation time : 10 minutes / Cooking time: 20 minutes / Total time: 30 minutes

Ingredients

  • 1 1/2 cup snake gourd ( Padavalanga )
  • 1/4 cup split Bengal gram (kadalaparippu)
  • 1/2 teaspoon cumin seeds
  • 1 cup grated coconut
  • 2 green chilies
  • 2 tablespoon coconut oil
  • 1/2 teaspoon fennel seeds
  • 2 springs curry leaves
  • 1 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • Salt to taste

Direction of preparation of padavalanga kootu


  1. Peel off the skin and remove seeds of snake gourd, wash and cut into small pieces and keep aside.
  2. Soak Bengal gram or chana dal in water for two to three hours and cook with 3/4 cup of water in a pressure cooker. After the first whistle, turn to low-medium heat and then wait for two more whistles. Switch off the stove and wait until the pressure settle down. Open the lid and cook with some salt until it almost dries up and keep aside.
  3. Meanwhile, grind cumin seeds, coconut grated and green chilly with 3/4 cup water to get a fine paste.
  4. Heat oil in a pan, splutter mustard seeds, add fennel seeds, saute for one or two seconds and then add curry leaves. 
  5. Add coriander powder and turmeric powder.  Saute for a few seconds until its raw smell goes.
  6. Add chopped snake guard, salt, sprinkle some water and cook covered. Stir in between. (we have already added salt while cooking dal.)
  7. Mix Bengal gram with it.
  8. Add fine paste of coconut and mix well.
  9. Cook covered for two minutes. (to remove the raw taste of coconut) 
  10. The snake gourd-dal stir fry is ready.It goes well with steamed rice.




Let us go to the step by step preparation of padavalanga kootu 

  1. Peel off the skin and remove seeds of snake gourd, wash and cut into small pieces and keep aside.
  2. Soak Bengal gram in water for two to three hours and cook with 3/4 cup of water in a pressure cooker. After the first whistle, turn to low-medium heat and then wait for two more whistles. Switch off the stove and wait until the pressure settle down. Open the lid and cook with some salt until it almost dries up and keep aside.
  3. Meanwhile take half teaspoon cumin seeds, one cup grated coconut and two green chilies in a mixer grinder.
  4. Add 3/4 cup water and make a fine paste.
  5. Heat oil in a pan, splutter mustard seeds, add fennel seeds, saute for one or two seconds and then add curry leaves. Add coriander powder and turmeric powder.  Saute for a few seconds until its raw smell goes.
  6. Add chopped snake guard, salt, sprinkle some water and cook covered. Stir in between. (we have already added salt while cooking dal.)
  7. Mix Bengal gram.
  8. Add fine paste of coconut and mix well.
  9. Do a taste test and add salt if needed. Cook covered for two minutes. (to remove the raw taste of coconut).
     
  10. The snake gourd-dal stir fry is ready.It goes well with steamed rice.

Note

As we have already added salt in dal, be careful while adding salt in snake gourd.


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