Padavalanga or snake guard is a very common vegetable in South India. It can be made to a dry dish, thoran or like a gravy with different combinations. Any way it tastes good. When I started missing this vegetable in USA I substituted it with Chayote squash, though both looked entirely different and are in different categories somehow it tastes the same when cooked in our style. Now that I got the original vegetable I thought I will try some authentic gravy with it which goes well with our daily meals. This gravy is simple to make and very tasty too, it is a superb combination with boiled rice when served with a pickle and curd.
Serves 4
INGREDIENTS:
- Snake guard- 1 -cleaned and chopped into small cubes
- Toor dal (Thuvara parippu)- 1/2 cup
- Turmeric powder- 1/4 tablespoon
- Whole Red chilly -2
- Garlic - 2 pods
- Cumin seeds- 1/2 tablespoon
- Grated coconut - 1/4 cup
- Salt as needed
- Mustard seeds- 1 tablespoon
- Curry leaves- 5
- Coconut oil - 1 tablespoon
- Shallots/ pearl onions- 4 sliced thin
How to Prepare:
Step 1: Pressure cook toor dal with the chopped snake guard for one whistle adding turmeric powder and salt.
Step 2: Grind together coconut with cumin seeds, garlic pods , and whole red chilly to a fine paste.
Step 3: Add the coconut paste to the cooked dal-guard gravy and cook well.
Step 4: Heat coconut oil in a pan, add mustard seeds and curry leaves. Add shallots and saute till it turns brown. add one tablepoon grated coconut and saute till it turns golden brown.
Step 5: Add the seasoning to the gravy.
Step 6: Serve hot with boiled rice.
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