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Showing posts with label OTHER STATE RECIPES. Show all posts
Showing posts with label OTHER STATE RECIPES. Show all posts

April 8, 2022

Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Padengi batata ghassi

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalore padengi batata gassi

Mangalorean Padengi Batata Ghassi Recipe


Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa


 
Cuisine: Mangalore
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Green gram sprouts / Moong sprouts - 1 cup
  • Potato - 1 (cubed)
  • Coconut oil - 1 tbsp
  • Big onion -1
  • Tomato - 1
  • Tamarind - Small gooseberry size
  • Salt and water - as needed
To roast and grind
  • Cooking oil - 1 tbsp
  • Big Onion – 1/2
  • Coriander seeds - 1 tbsp
  • Byadgi Red chilli - 3 to 4
  • Cumin seeds - 1 tsp
  • Methi seeds – 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 10
  • Grate coconut - 1/2 cup
  • Cinnamon - 1 inch (optional, I used it)
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Crushed Garlic cloves with skin - 3
  • Dry red chilli - 1
  • Asafoetida / Hing - 1/2 tsp
  • Curry leaves - few
METHOD
  1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
  2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
  3. Grind to a smooth paste adding water. Set aside.
  4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
  5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
  6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
  7. Serve hot with plain rice, roti and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down.

  • Grind to a smooth paste adding required water. Set aside.

  • In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally.
  • Sprouted green gram currySprouted green gram curry
  • Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

                
  • Adjust the quantity of red chillies as per your taste.
  • Use Byadagi red chilli for bright color gravy.
  • Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon.
  • You can skip potato if you don’t like it.
  • Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.


Try this Mangalore special Sprouted green gram curry and Enjoy !

Sprouted green gram curry

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January 27, 2022

Coconut Dosa Recipe – Karnataka Style Kayi Dosa – Thengai Dosai

Kayi dosa

Karnataka style coconut dosa / Kayi dosa (Thengai dosai in Tamil) is a flavourful, yummy dosa variety. It is prepared with rice, poha and coconut as main ingredient. It comes out super soft and spongy without adding urad dal.

Last week when I was looking for dosa batter recipe without urad dal, I came across this coconut dosa in Veg recipes of Karnataka blog. I loved its soft and porous texture. So I tried it by doubling the recipe. As expected, it came out very well. We all loved it. I served it with red coconut chutney and garlic chutney. Both went well with this dosa.

Friends, do try this Karnataka style Coconut dosa / Kayi dosa recipe and share your feedback with me.

 coconut dosa


Coconut dosa - Kayi dosa | Thengai dosai recipe


Coconut dosa - Kayi dosa | Thengai dosai recipe

Coconut dosa - Kayi dosa | Thengai dosai recipe for breakfast and dinner.


 
Cuisine: Indian
Category: Main course
Serves: 20
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Dosa rice / Raw rice -2 cups
  • Thin Pressed rice / Thin Poha - 1 cup  (Use 3/4 cup for thick poha)
  • Grated coconut - 1 cup
  • Fenugreek seeds / methi seeds - 1/4 tsp
  • Salt & water - as needed
HOW TO MAKE COCONUT DOSA
  1. Wash and soak rice, poha and fenugreek seeds together in water for 4 hours.
  2. Grind everything together adding grated coconut and required water.
  3. Grind the batter till smooth and semi thick like dosa batter. Transfer to a vessel and ferment it over night.
  4. The next day morning, batter would have raised well. Add required salt and mix well.
  5. Heat a dosa pan and pour a ladleful of batter. Do not spread it thin.
  6. Let it be small and thick. Cover and cook in medium flame for few minutes.
  7. Dosa will be cooked well and soft with lots of pores. Remove and serve hot with chutney.
  8. Tastes best with tomato chutney, garlic chutney or spicy coconut chutney. 
METHOD - STEP BY STEP PICTURES
  • Wash and soak the dosa rice, poha and fenugreek seeds together in water for 4 to 5 hours.

  • Grind the rice mixture in a wet grinder or mixie adding some water. When it is half ground, add the grated coconut and grind the batter till smooth and semi thick like dosa batter in consistency. Make sure you do not grind the batter thin because dosa will become flat and thin if the batter is thin.

  • Transfer the batter to a vessel and cover with a plate. Let it ferment over night or minimum 10 to 12 hours based on the weather.
  • The next day morning, batter would have raised well. Add required salt and mix well. If the batter is too thick, add little water to bring dosa batter consistency.

  • Heat dosa tawa. Pour a ladleful of dosa batter and do not spread it. Make it small and thick. Drizzle oil and cover cook in medium flame till its cooked well. No need to flip it.

  • Remove the dosa and serve hot with spicy coconut chutney or tomato chutney or garlic chutney.


  • Enjoy !

Note

  • Do not make the batter thin. Grind it semi thick like dosa batter consistency.
  • No need to use cooking soda / baking soda or Eno to the batter.


Try this Karnataka style coconut dosa for breakfast / dinner and enjoy !

coconut dosa recipe


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January 19, 2022

Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

Kerala nendran banana chips

Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 


 Nendran chips recipe

Nendran chips recipe


Nendran chips recipe

Kerala Nendran chips recipe - How to make Nendran Banana Chips at home


 
Cuisine: Indian
Category: Snacks
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw Nendran Banana - 2
  • Turmeric powder - 1/2 tsp
  • Water - 2 tbsp
  • Salt - as needed
  • Cooking oil - to deep fry
HOW TO MAKE NENDRAN CHIPS AT HOME
  1. Wash and peel the raw nendran banana.
  2. Mix turmeric powder and salt in water. Set aside.
  3. Heat oil and slice the banana over the hot oil using a thin slicer.
  4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
  5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
  6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
  7. Stays good upto one week. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration.
  • Nendran banana chips recipe
      Nendran banana chips recipe
    • In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer.
    • Nendran banana chips recipe
    • Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease.

    • Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil.
    • Nendran banana chips recipe
    • Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.


    Note

    • Adjust the quantity of turmeric powder based on the color.
    • After sprinkling the turmeric water, toss well to coat in all the chips.
    • Do not remove before bubbles cease. Chips will become soggy.

    Kerala special Nendran banana chips is ready to enjoy with rice !
    Nendran banana chips recipe

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    January 11, 2022

    Hagalakayi Gojju – Karnataka Bitter gourd curry recipe

    Hagalakayi gojju recipe
    Karnataka brahmin style bitter gourd curry / Hagalakayi gojju is an yummy gravy for rice. This is the first time I am trying this recipe. It came out so well and yummy. There are many versions for this recipe. But this is a no onion, no garlic Udupi Brahmin style Hagalakayi gojju. I followed this recipe from a YouTube channel.

    I am happy to include this recipe in my bitter gourd recipes list. I am sure I will make it often. Even Raksha had this gojju without any complaints as it has a mild sweet taste. Friends, if you are a bitter gourd lover, you must try this recipe for sure. Ok, lets see how to make Karnataka Brahmin style Hagalakayi gojju /Bitter gourd curry recipe with step by step pictures.

     Hagalakayi gojju recipe

    Bitter gourd curry - Hagalakayi gojju recipe


    Bitter gourd curry - Hagalakayi gojju recipe

    Bitter gourd curry - Hagalakayi gojju recipe


     
    Cuisine: Indian
    Category: side dish
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    Ingredients for dry roasting and grinding
    • Urad Dal - 1/2 tbsp
    • Sesame seeds - 1 tbsp
    • Cumin seeds - 1/2 tbsp
    • Fenugreek seeds - 1/4 tsp
    • Grated coconut - 3/4 cup ( I used fresh)
    • Red chilli - 8 (Byadgi chilli)

    • Bitter gourd - 1 (Finely chopped)
    • Tamarind - Small lemon size
    • Jaggery - 1 tbsp
    • Salt & water - as needed
    For Tadka:
    • Cooking oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Red chilli - 1
    • Hing (asafetida) - 1/4 tsp
    • Curry leaves - few

    • Coriander leaves - to garnish
    BITTER GOURD CURRY / HAGALAKAYI GOJJU
    1. Wash and chop bitter gourd finely.
    2. Heat a kadai and dry roast all the ingredients giver under “ roast and grind”.
    3. Cool down and grind to a smooth paste. Set aside.
    4. Heat oil in a cooker. Splutter mustard seeds, red chilli, hing and curry leaves.
    5. Add finely chopped bitter gourd and saute for few minutes.
    6. Add the ground masala, tamarind extract, jaggery, salt and water. Pressure cook in low flame for 2 whistles.
    7. Open the cooker and check the consistency. Boil till it becomes thick but pourable.
    8. Serve with plain rice adding ghee and enjoy !
    METHOD - STEP BY STEP PICTURES
    • Wash and chop bitter gourd finely. Heat a kadai and dry roast all the ingredients given under “roast and grind”. Lastly add coconut, roast for few minutes and switch off the flame.
    • Hagalakayi gojju recipe
    • Cool down and grind to a smooth paste. Set aside.
    • Heat oil in a pressure cooker base. Splutter mustard seeds, red chilli, curry leaves, hing and asafetida.
    • Hagalakayi gojju recipe
    • Add finely chopped bitter gourd and saute for few minutes till bitter gourd shrinks in quantity. Now add tamarind extract, jaggery, salt and ground masala paste. Add required water and mix well.
    • Hagalakayi gojju
    • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released naturally. You can see a layer of oil floating in top. Check the consistency. If its watery or thin, boil for few minutes to become thick but pourable.
    • Hagalakayi gojju
    • Serve with plain rice adding few drops of ghee. Enjoy !

    Note

    • Adjust the quantity of tamarind and jaggery as per the bitterness of bitter gourd.
    • Consistency of this gojju should be thick.You can adjust it as per your preference.


    Try this Karnataka, Brahmin style Hagalakayi / Bitter gourd gojju.

    Hagalakayi gojju recipe

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    September 20, 2021

    Hotel Style Thatte Idli Recipe– Soft Bidadi Thatte Idli

    thatte idli recipe

    This is my second version of Karnataka specia thatte idli recipe also known as plate idli in English (In Kannada, Thatte means plate). Long back I shared a fool proof recipe for thatte idli learning from my School moms group friend Priya. I have been following that recipe for years. Recently I was watching some Bidadi special thatte idli from popular hotels in YouTube. Based on the recipes they shared, I tried this recipe from Bagya Tv YouTube channel which is very similar to my Kushboo idli.

    Thatte idli came out super soft and spongy. Usually baking soda is added in most of the recipes. But I did not even used baking soda. Still idli came out so well. I have used thatte idli stand that I bought in Amazon. But you can make this idli even without thatte idli stand. You can simply use the lid of steel boxes or make it as normal idli. There will be no difference in texture and taste. 

    Friends, If you are looking for a super soft, fluffy thatte idli recipe, you must try this one. I am sure you will love the result. Lets see how to make Karnataka hotel style thatte idli recipe with step by step pictures.

    thatte idli

    Hotel style Thatte idli recipe


    Hotel style Thatte idli recipe

    Karnataka Hotel style Thatte idli recipe


     
    Cuisine: Karnataka
    Category: Main course
    Serves: 15
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Idli rice / Salem rice / Boiled rice - 3 cups
    • Urad dal - 1 cup ( I used white, round dal)
    • Fenugreek / Methi seeds - 1/2 tsp
    • Thick Rice flakes / Aval / Poha - 1/2 cup
    • White, big Sago / Sabudana - 1/4 cup
    • Salt & water - as needed
    HOW TO MAKE THATTE IDLI
    1. Wash the rice thrice till water is clear.
    2. To the rice, add urad dal and methi seeds. Wash once and soak in enough water for 4 hours. 
    3. In another bowl, wash and soak sago and poha for 4 hours.
    4. Grind everything together till it turns to smooth paste.
    5. Collect the batter in a big bowl and close it with a lid. \
    6. Ferment the batter over night or 12 hours. The next morning, mix the batter well.
    7. Grease thatte idli plate with oil or line with cotton cloth and pour the batter to fill it. Boil water in idli pot.
    8. Steam it for 15 minutes till idli is non sticky to touch.
    9. Remove the thatte idli plate and rest for few minutes. Loosen the sides and remove it.
    10. Serve hot with your favorite chutney and sambar. I served with Kempu chutney/ Red chutney !
    METHOD - STEP BY STEP PICTURES
    • Wash the idli rice twice or thrice till the water looks clear. Add urad dal, methi seeds and wash it once. Add required water and soak the rice, dal mixture for 4 hours minimum.

    • In another bowl, wash and soak sago, poha for 4 hours. I soaked in drinking water and used the same water for grinding. 
    • thatte idli recipe
    • Grind the soaked rice, urad dal, methi seeds, sago and poha till smooth. Add required water while grinding. I did not add salt while grinding as it delays fermentation for Bangalore weather.

    • Collect the batter in a big bowl. Cover with a lid and ferment the batter over night or 12 to 15 hours.
    • thatte idli recipe
    • The next morning, batter would have raised well. Add salt and mix the batter well. Grease thatte idli plates with oil or line the plate with cotton cloth.
    • thatte idli recipe
    • Pour 2 to 3 ladles of batter and arrange in the stand. Boil water in idli pot and place the thatte idli stand. If you don’t have thatte idli stand, you can use steel box lids and pour the batter. Place the lid over the idli plate and steam it for 15 to 20 minutes till idli is non sticky to touch.
    • Remove the plate and rest for few minutes. Loosen the sides with a knife or spoon. Remove the idli and serve hot with your favorite chutney and sambar. Enjoy !
          thatte idli recipe

    Note

    • For variations, you can add a pinch of baking soda, rest the batter for 10 minutes before making idli.
    • Idli should be steamed for 15 to 20 minutes to cook well.
    • If you have not used cotton cloth to line the plate, remove the idli after resting for 5 minutes else idli will break while removing it.

    Serve this hot and yummy Thatte idli with butter and red chutney, sambar or sagu.

    How to make thatte idli


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    August 26, 2021

    Southekayi Palya – Cucumber Poriyal | Vellarikka Poriyal Recipe

    southekayi palya

    Cucumber (Southekayi in Kannada, Vellarikai in Tamil, Vellarikka in Malayalam, Dosakaya in Telugu, Kheera in Hindi) is a super healthy vegetable that is usually consumed as a salad. We eat it as such or add in Kosmbari or green gram carrot salad. But this time, I tried a simple, Karnataka style palya / poriyal/ curry with cucumber. Generally people in Karnataka use Mangalore Cucumber also known as Sambar Cucumber for making side dishes. But I used the salad Cucumber today.

    This Cucumber poriyal is a no onion no garlic recipe. Its so easy to make and its cooking time is very less because of its water content. Sendhil and Raksha couldn’t make out its cucumber curry. It was so tasty and flavorful. Friends, if you are bored of making salad with Cucumber, try this palya. You will love it.

    Lets see how to make Karnataka style Southekayi palya recipe with step by step pictures.

    southekayi palya


    Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe


    Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe

    Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe for rice


     
    Cuisine: Karnataka
    Category: Side dish
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Cucumber / Southekayi / Velarikkai - 2
    • Turmeric powder - 1/4 tsp
    • Salt - as needed
    To Temper
    • Coconut oil or cooking oil - 1 tbsp
    • Mustard seeds - 1 /2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 2 tsp
    • Curry leaves - few
    • Red chilli - 1 or 2
    • Asafetida / hing - 2 pinches

    • Grated coconut - 1/4 cup
    • Coriander leaves - to garnish
    HOW TO MAKE SOUTHEKAYI PALYA
    1. Wash and peel the skin of Cucumber. Chop into small cubes.
    2. Heat oil in a kadai. Splutter mustard seeds, Urad dal, Chana dal, curry leaves, red chilli and hing.
    3. Add chopped Cucumber pieces, turmeric powder and salt. Mix well.
    4. Cover and cook in medium flame till Cucumber becomes soft.
    5. If there is water, boil for few minutes to drain.
    6. Lastly add the grated coconut and coriander leaves. Mix well.
    7. Serve hot with rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and peel the skin of Cucumber/ Southekayi. Trim the ends, chop into small cubes. Set aside.
      • southekayi palya
    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.

    • Add the Cucumber pieces, turmeric powder and salt. Mix well and cover cook in low to medium flame till Cucumber turns soft. No need to add water because the water content in Cucumber is sufficient to cook. (If needed sprinkle little water)
    • southekayi palya
    • Stir the curry once or twice in the middle. Once its cooked, add grated coconut, chopped coriander leaves and mix well. Cook for a minute and switch off the flame. 
    • southekayi palya
      Enjoy with rice !

    Note

    • No need to add water for cooking this vegetable. If necessary, just sprinkle little water. Say few tbsp.
    • For variations, you can add sambar powder instead of red chilli.
    • If you wish, you can grind coconut, one green chilli, 1/2 tsp cumin seeds, 2 small onion coarsely and add to cucumber once its cooked. It gives a nice flavor to poriyal more like Kerala style thoran.


    Easy, yummy Karnataka style Cucumber palya is ready to serve !

    cucumber poriyal



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    July 27, 2021

    Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

    Padavalanga thoran recipe

    Today’s recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs. 

    Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us.

    Check out my other KERALA RECIPES too. 

    Kerala style snake gourd curry

    Kerala style Snake gourd curry / Padavalanga thoran recipe


    Kerala style snake gourd curry / Pavadalanga thoran recipe

    Kerala style snake gourd curry / Padavalanga thoran recipe for rice


     
    Cuisine: Kerala
    Category: Side dish
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Snake gourd – 2
    • Toor dal or Chana dal – 2 tbsp ( I dint use it)
    • Turmeric powder- 1/4 tsp
    • Salt & water - as needed
    To grind
    • Grated coconut – 1/2 cup
    • Small onion - 2
    • Green chilli – 1
    • Cumin seeds – 1/2 tsp
    To Temper
    • Cooking oil - 1 tbsp
    • Mustard seeds – 1/2 tsp
    • Urad dal – 1 tsp
    • Chana dal – 2 tsp
    • Curry leaves – few
    • Red chilli – 1
    HOW TO MAKE PADAVALANGA THORAN
    1. Wash and peel the skin of Snake gourd. Chop finely.
    2. Grind coconut, green chilli, cumin seeds and onion coarsely.
    3. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
    4. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd.
    5. Cook for 2 whistle in high flame. Remove and drain excess water.
    6. Add ground coconut and mix gently.
    7. Cook for few minutes and switch off the flame. Serve hot with rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely.

    • Padavalanga thoran
    • Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside.

    • Padavalanga thoran
    • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
    • Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally.
      Padavalanga thoran
    • Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently.

    • Padavalanga thoran
    • Cook for few minutes in low flame. Switch off the flame and serve hot with rice.
      Enjoy !

    Note

    • You can skip the dal and cook snake gourd alone.
    • Adding more coconut gives a nice flavor and taste.
    • You can skip onion while grinding coconut.


    Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy !

    Padavalanga thoran recipe


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