Pages

Wednesday 10 October 2012

PADAVALANGA -PARIPPU CURRY /SNAKEGOURD WITH MASOOR DAAL CURRY


PADAVALANGA -PARIPPU CURRY /SNAKEGOURD  WITH MASOOR DAAL CURRY


INGREDIENTS

SNAKE GOURD-1
MASOOR DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP
SHALLOTS- 3 
GINGER- 1 INCH PIECE
CUMIN SEEDS - 1 TABLESPOON
RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON
RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON
CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS


PREPARATION

PEEL SKIN OFF FROM SNAKE GOURD
CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH SNAKE GOURD TURMERIC POWDER, CHILLY POWDER AND SALT.  

MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.
GRIND WELL INTO A SMOOTH PASTE
YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO SNAKE GOURD - MASOOR DAAL WHEN IT IS COOKED

SAUTE IT WITH MUSTARD, CURRY LEAVES AND RED CHILLY IN COCONUT OIL.

YOU CAN ADD TOMATO IF YOU PREFER

No comments:

Post a Comment