Snake Gourd Dal Curry

Padavalanga Parippu Curry


Snake gourd -1\2 kg
Toor dal -1\2 cup
Grated coconut -1\2 cup
Green chillies -4
Turmeric powder -1\2 tsp
Cumin seeds -1\4 tsp
Water -2 cups
Salt -to taste

For Tempering:

Mustard seeds -1 tsp
Small onions -4 sliced
Dry red chillies -3 broken
Curry leaves -1 sprig
Oil -1 tbsp


Scrape the skin of the snake gourd and remove the seeds. Wash it and chop into small pieces. Wash the dal and put it into a pressure cooker. Add the chopped snake gourd and pour 2 cups of water. Add salt and cook for 5 minutes. Meanwhile, grind the coconut, green chillies, turmeric powder and cumin seeds to a fine paste. Open the lid of the cooker and add the ground coconut paste. Add water if the curry is too thick. Keep it on a medium flame and boil it for about 2 minutes. Put off the flame. Heat oil in a small pan and splutter mustard seeds. Add the small onions, dry red chillies and curry leaves. Fry till the onions turn light brown. Put off the fire and add the tempering to the curry. Mix well and serve hot with rice.

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