Name: Padavalanga-Snake Gourd Erriserry
Prep time: 20 min
Total time: 20 min
Ingredients: 1 no Snake gourd (small, Padavalanga); 1/4 cup Black eyed bean (Van payar); Turmeric (A pinch); Salt (As reqd); Mustard seeds (Few); Cummin seeds (Few, Jeerakam); 1 sprig Curry leaves; 1 no Red chilly; 1 tbsp Shallots (sliced, Kunjulli); 2 tsp Coconut (shredded); 1/2 cup Grated Coconut; 1/2 tsp Cumin seeds; 2 nos. Dry red chillies

Padavalanga-Snake Gourd Erriserry

Chopped snake gourd mixed with toor dal and cooked with ground paste.

Print Recipe

Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

1 no Snake gourd small, Padavalanga
1/4 cup Black eyed bean Van payar
Turmeric A pinch
Salt As reqd

For seasoning:

Mustard seeds Few
Cummin seeds Few, Jeerakam
1 sprig Curry leaves
1 no Red chilly
1 tbsp Shallots sliced, Kunjulli
2 tsp Coconut shredded

For Preparing Coconut Paste:

1/2 cup Grated Coconut
1/2 tsp Cumin seeds
2 nos. Dry red chillies

Instructions

Chop finely the snake gourd. Add van payar, turmeric and salt. Pressure cook for 2-3 whistles and remove from fire. Take the ingredients for grinding: grated coconut, cumin seeds and dry red chillies. Grind to a fine paste.
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.
Take a frying pan and pour oil. Refer the ingredients for seasoning. 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.
Pour the seasoned mixture into the padavalanga mixture and stir gently.
Padavilanga/snake gourd erriserry is ready and serve hot.