I'm not quite sure why but I've started cooking Padavalnaga (snake gourd) kinda recently.
I have a set of veggies that I cook on a regular basis and I rotated it and managed my veg sides for lunch. I guess it worked out because we don't have rice for lunch on a daily basis.
However, off late, we are having rice kinda frequently and I had to introduce some new sides to my veg sides roster. That's how I started buying this veggie. I like that it pairs well with other things like carrot or dal. Also, you can make it as a simple stir fry or add coconut or you can also make a gravy dish out of it.
So, here you go with this basic everyday veg recipe that is healthy and tasty. Though it pairs well with rice, I found that I like it with chapathi too. Is that weird? What do you think?
Here is the recipe…
- 450 gms Padavalanga (measured before cleaning, cut into bite size pieces)
- 1/3 cup Toor dal (sambar parippu)
- 1/2 – 3/4 cup Grated coconut
- 1 Small / pearl onion (sliced)
- 1/2 tsp Chopped garlic
- 1-2 Green chilli (chopped)
- 1/8 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 6-8 Small / pearl onion
- 2 Dry red chilli
- 1/2 tsp Mustard seeds
- Curry leaves
- Coconut oil
- Pressure cook cleaned dal with 1 cup water for 3-4 whistles on high flame. switch off the gas and let the pressure drop naturally. Open the cooker and drain the cooked dal. Keep it aside.
- Combine coconut, 1 small onion, green chilli, cumin, garlic, and turmeric powder. Pulse it in the mixer for a few seconds with 1/2 tbsp water. It should be a coarse mixture.
- Cook diced padavalanga with 1/4 – 1/3 cup water and salt for 15 – 20 mins. Cover and cook till it's done and water is dried completely.
- Heat oil in a wide pan. Crackle mustard seeds. Add sliced small onion (6-8), dry red chilli and curry leaves. Fry for 2-3 mins.
- Add coconut mixture and cook for 3-4 mins, till the raw smell goes.
- Add cooked dal and padavalanga. Gently combine everything. Cover and cook for 2-3 mins. Remove from heat and serve with rice.