Padavalanga-Snake Gourd Erriserry

by MiaVarghese
Chopped snake gourd mixed with toor dal and cooked with ground paste.
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Snake gourd(small, Padavalanga) - 1 no
  • Black eyed bean(Van payar) - 1/4 cup
  • Turmeric(A pinch) -
  • Salt(As reqd) -
For seasoning:
  • Mustard seeds(Few) -
  • Cummin seeds(Few, Jeerakam) -
  • Curry leaves - 1 sprig
  • Red chilly - 1 no
  • Shallots(sliced, Kunjulli) - 1 tbsp
  • Coconut(shredded) - 2 tsp
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Snake gourd(small, Padavalanga) - 1 no
  • Black eyed bean(Van payar) - 1/4 cup
  • Turmeric(A pinch) -
  • Salt(As reqd) -
For seasoning:
  • Mustard seeds(Few) -
  • Cummin seeds(Few, Jeerakam) -
  • Curry leaves - 1 sprig
  • Red chilly - 1 no
  • Shallots(sliced, Kunjulli) - 1 tbsp
  • Coconut(shredded) - 2 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Chop finely the snake gourd. Add van payar, turmeric and salt. Pressure cook for 2-3 whistles and remove from fire. 2)Take the ingredients for grinding: grated coconut, cumin seeds and dry red chillies. Grind to a fine paste.
  2. Open the pressure cooker and add the ground paste. Let it remain on low heat for a few seconds. Remove from fire before boiling starts.
  3. Take a frying pan and pour oil. Splutter mustard seeds and add cummin seeds, curry leaves, red chilly, shallots and shredded coconut. Saute in low heat until the coconut turns golden in color.
  4. Pour the seasoned mixture into the padavalanga mixture and stir gently.
  5. Padavilanga/snake gourd erriserry is ready and serve hot.
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