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Showing posts with label PORIYAL RECIPES. Show all posts
Showing posts with label PORIYAL RECIPES. Show all posts

July 15, 2022

Pavakkai Poriyal – Bitter Gourd Curry Recipe

Bitter gourd curry

I love to try varieties of recipes with bitter gourd. Iam trying to include Pavakkai in my cooking at least once or twice in a week considering its health benefits. My daughter Raksha likes to eat bitter gourd only if its bitterness is less or it should be in deep fried form like bitter gourd chips with wheat flour. But I want to avoid making deep fried stuffs often. So I started exploring many side dishes using bitter gourd.

Recently I came across an easy pavakkai poriyal in pressure cooker in a You tube channel. As mentioned, my poriyal had a very mild bitter taste. We all loved it. The addition of sugar / jaggery made it more tasty. So Raksha too ate it without any complaints.

Actually this poriyal can be prepared by just sauting in a kadai with generous oil but I did everything in a pressure cooker with less oil and made it soft. It tastes good in either ways. Finally its our choice.

Lets see how to make Pavakkai poriyal without coconut in a pressure cooker.

Pavakkai poriyal

 

Pavakkai poriyal recipe / Bitter gourd curry


Pavakkai poriyal recipe / Bitter gourd curry

Pavakkai poriyal recipe / Bitter gourd curry for rice


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


INGREDIENTS
1 cup = 250ml
  • Pavakkai / Bitter gourd - 1 ( medium sized)
  • Big onion - 1
  • Garlic cloves – 10
  • Tamarind extract – 1 tsp
  • Turmeric powder - 1/4 tsp
  • Sambar powder -1 tsp
  • Jaggery or sugar - 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil -2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Hing / Asafoetida - a pinch
  • Curry leaves - few
HOW TO MAKE BITTER GOURD CURRY IN PRESSURE COOKER
  1. Wash and chop bitter gourd into thin slices. Chop onion and garlic thinly.
  2. Heat oil in a cooker. Splutter mustard seeds, urad dal, chana dal and hing.
  3. Add curry leaves, onion and crushed garlic cloves. Saute well.
  4. Add chopped bitter gourd and saute for few minutes till it shrinks in size.
  5. Lower the flame and add sambar powder, turmeric powder, jaggery and salt.
  6. Mix well and add required water. Pressure cook in low flame for one whistle.
  7. Open the cooker after the steam is released. If there is excess water, boil in high flame till water evaporates. Mix gently and transfer to a plate.
  8. Serve with sambar, rasam rice and curd rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop Bitter gourd into thin slices. Chopping thinly helps to remove bitterness. Wash and chop onion. Crush garlic cloves. Set aside.
  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, cumin seeds, curry leaves, crushed garlic and sliced onion. Saute till onion becomes transparent.
  • Pavakkai poriyal
  • Now add the thinly sliced bitter gourd and saute for a minute. Add turmeric powder, salt and sugar/ jaggery. Mix well. Adding turmeric powder helps to retain bright green color of bitter gourd.
  • Pavakkai poriyal
  • Add 1/4 cup of tamarind extract, sambar powder and mix well. Lastly add little water ( say 2 tbsp) and close the pressure cooker with its lid. Let the flame be high.
  • Pavakkai poriyal
  • Once the steam starts to come out, lower the flame completely and put the weight valve. Let it cook in low flame for one whistle. Switch off the flame and let the pressure release naturally.
  • Pavakkai poriyal
  • Open the cooker and add finely chopped coriander leaves. Mix gently. Boil for few minutes if there is excess water. If there is no water, you can just mix and serve with rice. Tastes good with sambar, vatha kuzhambu, kara kulambu and curd rice.

Note

  • Slice the bitter gourd thinly to avoid bitter taste.
  • Adjust the quantity of sambar powder as per your taste.

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May 3, 2022

Cauliflower Curry Without Onion, Garlic - Cauliflower Poriyal Recipe

cauliflower poriyal without onion garlic

Its my long time wish to try different types of cauliflower curry without using onion and garlic. I have already posted a cauliflower curry without onion, garlic and tomato in Jain style.  Usually I make Cauliflower poriyal following my mom’s recipe. It has onion, ginger, garlic, tomato and spice powders. We love this version.

Recently when I was looking for a change from my version, I found this Dhaba style Cauliflower curry in Cooking Shooking YouTube channel. Chef had used both cauliflower and potato in this recipe but I used cauliflower alone. Also I tweaked the recipe slightly to make it a low calorie version. Still it came out great. Tasted awesome. Myself and Raksha loved it with Dal rice and rasam rice.

Friends, do try this easy and yummy Cauliflower curry without onion and garlic. You will love it like us. I made it dry like a poriyal. You can also add little water to make it like Sabji / gravy.  Ok, Lets see how to make North Indian style Cauliflower curry without onion and garlic with step by step pictures.

Cauliflower curry without onion garlic

Cauliflower curry without onion, garlic


Cauliflower curry without onion, garlic

Cauliflower curry without onion, garlic for rice, roti.


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


INGREDIENTS
1 cup = 250ml
  • Cauliflower - 1
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Ginger - 1 inch piece (finely chopped)
  • Curry leaves - 1
  • Tomato - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 3/4 to 1 tsp
  • Coriander powder - 1.5 tsp
  • Garam masala powder - 1/2 tsp
  • Curd – 1 tbsp
  • Coriander leaves - to garnish
HOW TO MAKE CAULIFLOWER CURRY WITHOUT ONION GARLIC
  1. Wash and separate the cauliflower into medium sized florets. Keep in water.
  2. Roll Boil 3 cups of water in a bowl and add turmeric powder, salt.
  3. Switch off the flame and add the cauliflower florets. Cover and keep it for 10 minutes till its half cooked. Drain the water and set aside.
  4. Heat oil in a kadai. Splutter cumin seeds, ginger, curry leaves.
  5. Add tomato and saute till mushy. Add turmeric, chilli powder, coriander powder, salt, garam masala powder and curd. Mix well. 
  6. Lastly add the cauliflower florets and toss it well. Add little water, cover cook till its soft but retains its shape. Switch off the flame.
  7. Garnish with coriander leaves and serve with rice, roti !
METHOD - STEP BY STEP PICTURES
  • Wash and separate the cauliflower into medium sized florets. Keep in water till use. Roll boil 3 cups of water in a bowl. Add turmeric powder and salt. Switch off the flame and add the cauliflower pieces. Cover and keep it aside in hot water for 10 to 15 minutes. Drain the water completely and set aside. 
  • Cauliflower curry without onion garlic
  • Heat oil in a kadai. Splutter cumin seeds, ginger and curry leaves. Add tomato and saute till mushy. Add salt, turmeric powder, chilli powder, coriander powder, garam masala powder and curd. Mix well.
  • Cauliflower curry without onion garlicCauliflower curry without onion garlic
  • Lastly add the cauliflower florets and toss it well. Add little water, cover cook till its soft but retains its shape. Switch off the flame. Garnish with coriander leaves. Serve with rice and roti. Enjoy !Cauliflower curry without onion garlic

Note

  • Parboil cauliflower to remove the worms. Do not skip this step.
  • Make sure you do not over cook the cauliflower florets.
  • Adjust the quantity of spices as per your taste.

Try this easy, yummy Cauliflower curry without onion, garlic. You will love it !

cauliflower curry without onion garlic

 


 
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February 23, 2022

Raw Banana Curry – Vazhakkai Curry Recipe

raw banana curry

I love raw banana curry with full of masala flavor. Especially the vazhakkai curry that is served in Tamil nadu weddings / marriages. I was looking for one such recipe for long time. Recently I came across one in an YouTube channel. But the recipe called for deep frying raw banana pieces before adding the masala. I was hesitant to deep fry it. So I shallow fried the raw banana pieces in little oil, covered and cooked it till soft. Then roasted it in masala. Addition of fennel seeds, onion, garlic and ginger in the masala took this poriyal to the next level. Though it doesn’t taste like original kalyana veedu vazhakkai curry, it came out so well and flavourful. We all loved it. I started making this curry often these days.

Friends, do try this masala flavoured raw banana curry for your lunch. It tastes great with sambar, rasam and curd rice. You will love it for sure.  I have also captured the video for this recipe. I will try to edit and share it soon. Now , lets see this yummy vazhakkai curry with step by step pictures. 

vazhakkai curry


Raw banana curry recipe / Vazhakkai curry


Raw banana curry recipe / Vazhakkai curry

Raw banana curry recipe / Vazhakkai curry for rice


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


INGREDIENTS

  • Raw banana - 2
  • Cooking oil - 2 tbsp ( to shallow fry banana pieces)
  • Big onion - 1
  • Fennel seeds - 3/4 tsp
  • Ginger - 1 inch piece
  • Garlic cloves - 5
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1 tsp
  • Tamarind - 1 small piece ( optional)
  • Salt and water - as needed
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE RAW BANANA CURRY
  1. Wash and peel the skin of raw banana. Chop into small cubes.
  2. Heat oil and shallow fry the pieces. Cover and cook till it become soft.
  3. Remove in a plate. Grind onion, garlic, ginger, fennel seeds, tamarind, sambar powder and salt to smooth paste adding water.
  4. Heat oil and splutter mustard seeds, curry leaves. Add the masala paste and saute for few minutes.
  5. Now add the raw banana pieces. Mix well and cook till raw banana is roasted well with nice flavor.
  6. Switch off the flame and serve with rice . Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of raw banana. Chop into small cubes. Keep immersed in water till use.

  • Heat 2 tbsp oil and shallow fry the pieces till light golden. Cover and cook till it becomes soft. Remove in a plate.
  • Raw banana curry
  • Grind onion, garlic, ginger, fennel seeds, tamarind, sambar powder and salt to a smooth paste adding required water.
  • Raw banana curry
  • Heat oil and splutter mustard seeds, urad dal and curry leaves. Add the ground masala paste and saute for few minutes.
  • Raw banana curry
  • Now add the raw banana pieces and mix well. Cook in low flame till raw banana pieces are roasted well, becomes dry with nice masala flavor. Raw banana turns soft.
  • Raw banana curryRaw banana curry
  • Switch off the flame. Remove in a plate and serve hot with sambar, rasam and curd rice. Tastes yummy !
  • Raw banana curry
    Enjoy !

Note

  • Adjust the quantity of chilli powder as per your need.
  • Make sure masala is well coated in raw banana pieces.
  • Saute till raw banana turns golden in color with nice masala flavor else it tastes bad


Try this easy, yummy raw banana curry and enjoy with rice.

raw banana curry

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September 28, 2021

Vazhaithandu Poriyal – Banana stem poriyal recipe

How to make Vazhaithandu poriyal

This is my MIL’s style Vazhaithandu poriyal recipe (Banana stem curry) which is a super healthy and excellent side dish for sambar rice. We try to include Banana stem in our diet at least once in a week as it is a rich source of fiber, Potassium and Vitamin B6. It helps to ease constipation and is good for treating and preventing Kidney stones.

Mostly I make banana stem juice with buttermilk and salt. Sometimes I make poriyal, kuzhambu, thayir pachadi or add in sambar. Recent days I started to make Vazhaithandu dosa as well. Soon I will try to post a collection of all the Vazhaithandu recipes in my blog for easy reference.

Today’s recipe is a very easy and simple Tamil nadu style poriyal recipe with Vazhaithandu. My MIL makes it without onion and garlic but I used garlic today. Also she uses red chilli for spicy taste whereas I used sambar powder for variation. It came out so well. We all loved it. Even Raksha who eats only dosa with Vazhaithandu ate this poriyal today without complaints.

Friends, do try this yummy and healthy raw banana stem poriyal for rice and enjoy with your family. But make sure you use tender and fresh banana stem for best taste.

vazhaithandu poriyal recipe

Vazhaithandu poriyal / Banana stem curry for rice


Vazhaithandu poriyal / Banana stem curry for rice

Vazhaithandu poriyal / Banana stem curry for rice - Easy and healthy side dish using Banana stem.


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


INGREDIENTS

  • Vazhaithandu / Banana stem - 1
  • Moong dal - 1 tbsp
  • Sambar powder or red chilli powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Water - to cook
  • Grated coconut – 1/4 cup
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves - few
  • Garlic - 5 cloves
  • Coriander leaves - to garnish
HOW TO MAKE BANANA STEM PORIYAL
  1. Remove the outer sheath of Banana stem.
  2. Wash and chop into circles and dip in thin buttermilk.
  3. Chop finely and keep it immersed in buttermilk till use.
  4. Take the chopped banana stem in a plate and add salt, moong dal.
  5. Mix well and keep the plate in a slanting way for 15 minutes. Water drains out. Discard the water. 
  6. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. 
  7. Add garlic cloves and saute for a minute. Squeeze the banana stem and add to kadai.
  8. Add turmeric powder and mix well. Sprinkle some water and cover the kadai. Keep the flame low and cook till moong dal and banana stem turns soft.
  9. Lastly add the sambar powder and grated coconut. Mix well and cook for few more minutes.
  10. Switch off the stove and garnish with coriander leaves if you like.
  11. Serve with sambar and rasam rice. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Remove the outer sheath of the banana stem and chop into thin roundels. Keep in buttermilk till use.

  • Now take the roundels and chop finely into small cubes. Keep them immersed in buttermilk.
  • vazhaithandu poriyal recipe
  • Take the chopped banana stem in a plate. Add salt, moong dal and mix well. Keep the plate in a slanting way so that banana stem leaves water which collects in the plate. Discard the water.
  • vazhaithandu poriyal recipe
  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, cumin seeds and curry leaves. Add chopped garlic and saute for few minutes.

  • Squeeze the banana stem and add to the kadai. Keep the flame low and saute for few minutes. Add turmeric powder and mix well.
  • vazhaithandu poriyal recipe

  • Sprinkle some water and cover cook till dal and banana stem turns soft and cooked well. Lastly add the grated coconut, sambar powder or red chilli powder. Mix well and cook for few minutes in low flame till raw smell goes off. Switch off the flame and garnish with coriander leaves (optional).vazhaithandu poriyal recipe
    Enjoy !

Note

  • You can saute red chilli along with garlic and skip chilli powder / sambar powder for less spice.
  • For variations, you can skip garlic and make it without onion and garlic.
  • If you like, you can add one finely chopped onion along with garlic and make this poriyal.
Healthy and tasty Vazhaithandu poriyal is ready !
Vazhaithandu poriyal

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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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August 10, 2021

Cabbage Carrot Poriyal – Muttaikose Carrot Poriyal

Cabbage carrot poriyal

Cabbage carrot poriyal (Muttaikose carrot poriyal) is one of the poriyal recipes I make at least once in a week. This tastes similar to Kerala style cabbage carrot thoran. Addition of coconut, cumin seeds, chilli, garlic and curry leaves makes the difference from regular cabbage carrot poriyal. We all loved this side dish for sambar and vatha kuzhambu rice.

For variations, you can skip the grinding part and saute all the spices. But its a simple version. Soon I will try to share that here. You can also add frozen peas along with carrot cabbage to make a tricolor poriyal. Today lets see how to make this yummy carrot cabbage poriyal for rice. If you like, you can mix this poriyal with rice adding ghee or sesame oil. It also tastes great. Do try this poriyal recipe and share your feedback with me.

Check out my other cabbage recipes below

Cabbage poriyal with moong dal

Cabbage thoran

Cabbage masala poriyal

Cabbage sambar

Cabbage vada

Bachelors style cabbage stir fry

Cabbage green peas biryani

Cabbage kootu

Cabbage kurma kuzhambu

Purple cabbage poriyal

Purple cabbage salad

cabbage carrot poriyal

Cabbage carrot poriyal recipe


Cabbage carrot poriyal recipe

Cabbage carrot poriyal recipe / Muttaikose carrot poriyal


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


INGREDIENTS
1 cup = 250ml
  • Chopped cabbage - 2 cups
  • Carrot - 2 (big sized)
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Turmeric powder - 1/2 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 (I used 1)
  • Cumin seeds - 1/2 tsp
  • Garlic cloves - 4
  • Curry leaves - 5
HOW TO MAKE CABBAGE CARROT PORIYAL
  1. Wash and peel carrot, chop finely. Wash and chop cabbage.
  2. Grind all the ingredients given under “to grind” to a coarse paste.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chlli and curry leaves.
  4. Add the chopped cabbage and carrot. Saute for few minutes. Add salt, turmeric powder. Mix well.
  5. Add little water and cover cook till the vegetables are cooked soft.
  6. Add ground coconut paste and mix well. Cook in low flame for few minutes till raw smell goes off.
  7. Switch off the flame and garnish with coriander leaves.
  8. Serve with sambar, vatha kuzhambu and plain rice. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of carrot. Chop finely. Wash and chop cabbage finely. Set aside.

  • Grind all the ingredients given under “to grind” to a coarse paste without adding water. Keep it aside.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves. Add the chopped cabbage and carrot.
  • cabbage carrot poriyal
  • Saute for few minutes and add salt, turmeric powder, mix well for few minutes.
  • cabbage carrot poriyal
  • Now add some water and cover cook in low flame till carrot and cabbage is cooked soft. Open the lid and mix gently.

  • After all the water is absorbed, add the ground coconut paste. Mix in low flame till its raw smell goes off. Switch off the flame and garnish with finely chopped coriander leaves.cabage carrot poriyalcabage carrot poriyal  
  • Add some lemon juice and add mix well. Serve hot with sambar, vatha kuzhambu and plain rice mixing with ghee or sesame oil.

  • Enjoy !

Note

  • You can skip garlic while grinding.
  • You can also add frozen green peas and make it colorful.


Try this easy, yummy cabbage carrot poriyal. You will love it.

cabage carrot 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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