Padavalanga Parippu/ Snake Gourd Mung Dal Curry
Padavalanga/ snake gourd curry is a coconut and lentil curry which is perfect with rice.Snake gourd is soft fleshed and can be easily cooked.Tender raw snake gourd has an unpleasant smell, but it disappears when cooked. In Kerala it is common vegetable and is used in recipes like aviyal, sambar etc. I usually make thoran with parippu and padavalanga and the combo is yummy. This curry can be served over rice and is quick and easy to make.Ingredients
Padavalanga- 1 medium sized
( 2 1/2 cup of cubed padavalanga)
Onion- 1 medium
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
salt to taste
Moong dal/ cheruparippu- 3/4 cup
To make a paste
Coconut grated 3/4 cup
Cumin- 1/2 tsp
Green chilly- 1
Mustard seeds 1/2 tsp
Shallot- 2 diced
Dry Red chilly- 2-3
Coconut oil - 2 tsp
Dry roast the moong dal/ cheruparippu till it gets a nice aroma but it should not be browned up. Allow to cools down. Wash thoroughly and add chopped onion, turmeric powder, salt and chilly powder.Pour three cups of water and cook till the lentils becomes soft and mushy. Add the chopped snake gaurd/padavalanga, cover and cook till it becomes soft and tender.
Make a fine paste of coconut, cumin and fennel. Finally slightly crush green chilly and mix paste into the curry and mix well. Bring this to a slight boil and switch off the flame (slight bubbling at the edges).
In a pan heat oil and add mustard seeds and when they splutter add chopped shallots, red chilly and curry leaves and pour it over the curry. Serve with rice.
Hope you will all enjoy..