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