This is the first recipe by our guest blogger, Sowmya Suresh.
Thanks Sowmi for the recipe and pictures 🙂
Snake gourd – 1 big, 2small chopped
Toor dal – 1cup
Grated coconut – half a shell
Onions – 2 big
Tomato – 2 small, 1 big
Tamarind – lemon size, soak in water
Green chilly – 1
Red chilly powder – 1tsp
Coriander/Dhaniya powder – 2tsp
Saunf/Sombu powder – 1tsp
Fenugreek/Vendhayam powder – 1/2 tsp
Sambar powder – 1tsp (recipe in the previous post)
Mustard – 1tsp, for seasoning
Curry leaves – 1 sprig
Coriander leaves to garnish.
Salt to taste
Grind the coconut and onion to a smooth paste, add red chilly powder, saunf/sombu powder, fenugreek powder, sambar powder and grind again for few seconds. Keep aside.
Pressure cook toor dal, along with tomato and green chilly to three whistle. Mash and keep aside.
Heat oil in a wok. Throw in the mustard seeds, let it splutter. Add the snake gourd.
Sautè for few minutes (approximately 5 minutes). Then add salt, followed by water.(just enough to drown the podalanga)
Let the snake gourd cook. Another 5-7 minutes approximately. Once cooked, add the ground paste.
Followed by tamarind water. Let the gravy cook.
Add water (around 1/2 cup) and allow the gravy to boil till the oil separates.
Then, add cooked & mashed toor dal, salt.
Check and adjust salt. Throw in the curry leaves.
Turn off heat when the gravy reached desired consistency. Garnish with coriander leaves. And don’t forget to ENJOY 🙂