PODALANGA/SNAKE GOURD GRAVY

This is the first recipe by our guest blogger, Sowmya Suresh.

Thanks Sowmi for the recipe and pictures 🙂

 

INGREDIENTS

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

Water

Oil

PREP

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.

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METHOD

Heat oil in a wok. Throw in the mustard seeds, let it splutter. Add the snake gourd.

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Sautè for few  minutes (approximately 5 minutes). Then add salt, followed by water.(just enough to drown the podalanga)

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Let the snake gourd cook. Another 5-7 minutes approximately. Once cooked, add the ground paste.

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Followed by tamarind water. Let the gravy cook.

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Add water (around 1/2 cup) and allow the gravy to boil till the oil separates.

Then, add cooked & mashed toor dal, salt.

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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 🙂

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