Sunday, 30 October 2011

Padavalanga/Snake Gourd poriyal and Fish Curry


Snake gourd/ Pudalangai - 2 sliced thin
Mustard Seeds - 1 tsp
Urid Dal - 1 tsp
Red Chillies - 5
Sambar Powder - 1 tsp [optional]
Onion (medium size) - 1 chopped
Curry leaves few
Oil - 1 tblspn
Salt to taste
Shredded coconut - 3 tblspn [optional]


Wash gourd and peel/scrape the outer skin with a knife. Cut lengthwise to scoop out seeds [they are not edible] and slice it thin as shown above.
Heat oil in a pan and put mustard seeds and let it crackle. Add urid dal, curry leaves, red chilles, onion in the same order and saute it till it turns light golden brown in color.
Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. You might want to add some shredded coconut.


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