Padwal Curry (Snake Gourd)

Ingredients
Snake Gourd (Padwal, Padavalanga) – 250gm
Small Onion (South Indian) – 6
Red Chili Powder – 2 tbsp
Turmeric Powder – 1 tsp
Cumin Seeds – 5gm
Grated Coconut – ¼ Cup
Pigeon pea (Arhar Dal) – ¼ cup (Optional)
Salt – as required
Refined Oil – 3 tbsp
Water – 1 ½ cup
Curry Leaves – 5gm (for garnishing)

Preparation
(Note: this is an optional method) Boil the arhar dal with ¼ tsp of turmeric powder in a pressure cooker. Keep aside.

Cut the padwal into small pieces and keep aside. Put grated coconut, turmeric powder, chili powder, cumin seeds, salt and small onions into a mixer grinder and make a good paste. Now pour oil and heat the pan or kadhai. Add the masala and stir well. Add boiled arhar dal and padwal. Stir for 2-3 mins. Add salt if required. Add water and stir well. Cook for 20 – 25 mins.

Garnishing
Garnish your dish with curry leaves. Serve hot with rice, roti etc.

Padwal Curry

Padwal Curry

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Padwal Curry (Snake Gourd)

Ingredients
Snake Gourd (Padwal, Padavalanga) – 250gm
Small Onion (South Indian) – 6
Red Chili Powder – 2 tbsp
Turmeric Powder – 1 tsp
Cumin Seeds – 5gm
Grated Coconut – ¼ Cup
Pigeon pea (Arhar Dal) – ¼ cup (Optional)
Salt – as required
Refined Oil – 3 tbsp
Water – 1 ½ cup
Curry Leaves – 5gm (for garnishing)

Preparation
(Note: this is an optional method) Boil the arhar dal with ¼ tsp of turmeric powder in a pressure cooker. Keep aside.

Cut the padwal into small pieces and keep aside. Put grated coconut, turmeric powder, chili powder, cumin seeds, salt and small onions into a mixer grinder and make a good paste. Now pour oil and heat the pan or kadhai. Add the masala and stir well. Add boiled arhar dal and padwal. Stir for 2-3 mins. Add salt if required. Add water and stir well. Cook for 20 – 25 mins.

Garnishing
Garnish your dish with curry leaves. Serve hot with rice, roti etc.

Padwal Curry

Padwal Curry

Padwal Curry (Snake Gourd)

Ingredients
Snake Gourd (Padwal, Padavalanga) – 250gm
Small Onion (South Indian) – 6
Red Chili Powder – 2 tbsp
Turmeric Powder – 1 tsp
Cumin Seeds – 5gm
Grated Coconut – ¼ Cup
Pigeon pea (Arhar Dal) – ¼ cup (Optional)
Salt – as required
Refined Oil – 3 tbsp
Water – 1 ½ cup
Curry Leaves – 5gm (for garnishing)

Preparation
(Note: this is an optional method) Boil the arhar dal with ¼ tsp of turmeric powder in a pressure cooker. Keep aside.

Cut the padwal into small pieces and keep aside. Put grated coconut, turmeric powder, chili powder, cumin seeds, salt and small onions into a mixer grinder and make a good paste. Now pour oil and heat the pan or kadhai. Add the masala and stir well. Add boiled arhar dal and padwal. Stir for 2-3 mins. Add salt if required. Add water and stir well. Cook for 20 – 25 mins.

Garnishing
Garnish your dish with curry leaves. Serve hot with rice, roti etc.

Padwal Curry

Padwal Curry

Erissery

Ingredients

Yellow Melon (Small pieces): 250gm
Black-eyed Peas: 200gm
Coconut grated (for masala) – 1/2 cup
Coconut grated (for marinate) – 1/4 cup
Refined Oil (for marinate): 2 tbsp
Red Chilli Powder: 1 12 tsp
Turmeric Powder: 1/2 tsp
Cumin Seeds: 25gm
Mustard Seeds: 25gm
Salt: As required
Water: As required

Preparation

Soak the peas overnight. Boil soaked peas with salt and turmeric powder in a Pressure cooker. Once it is ready keep it aside. In a blender put grated coconut (1/2 cup), chili powder & cumin seeds. Make a good paste.

Now put melon and peas into a Kadai. Add the masala. Add salt and little bit of water. Boil it for 10-15 mins.

Seasoning

Keep your frying pan into low flame and pour refined oil. Once it is hot, add grated coconut (1/4). Fry it and make it till golden brown. Add mustard seeds. Fry it and pour this into the curry. Stir well and serve hot.

Erissery

Ingredients

Yellow Melon (Small pieces): 250gm
Black-eyed Peas: 200gm
Coconut grated (for masala) – 1/2 cup
Coconut grated (for marinate) – 1/4 cup
Refined Oil (for marinate): 2 tbsp
Red Chilli Powder: 1 12 tsp
Turmeric Powder: 1/2 tsp
Cumin Seeds: 25gm
Mustard Seeds: 25gm
Salt: As required
Water: As required

Preparation

Soak the peas overnight. Boil soaked peas with salt and turmeric powder in a Pressure cooker. Once it is ready keep it aside. In a blender put grated coconut (1/2 cup), chili powder & cumin seeds. Make a good paste.

Now put melon and peas into a Kadai. Add the masala. Add salt and little bit of water. Boil it for 10-15 mins.

Seasoning

Keep your frying pan into low flame and pour refined oil. Once it is hot, add grated coconut (1/4). Fry it and make it till golden brown. Add mustard seeds. Fry it and pour this into the curry. Stir well and serve hot.