Friday, January 15, 2010

Padavalanga thoran

Padavalanga (Snake gourd) - 2 small (cleaned, deseeded and cut into small pieces)
Parippu (Toor dal) - one cup (boiled)
Onions (or shallots) - one cup (cut into small pieces)
Coconut - one cup (grated)
Mustard seeds
Urad dal (split and skinned black lentils) - a little
Cumin seeds - a little
Red chillies - 2/3 (broken into two)
Turmeric powder - half teaspoon
Curry leaves
Oil - 2 tablespoons

Heat a frying pan with oil in it. Add the mustard seeds. When they crackle, add the urad dal, cumin seeds, red chillies and curry leaves.
Add the onions/shallots. Add the boiled toor dal, followed by the coconut. Stir this mixture well and keep aside.
Cook the snake gourd pieces with salt and turmeric powder. When it is almost done, add the mixture that you prepared earlier.
Garnish with curry leaves.

Postscript: This is just one easy method of making thoran. We had some leftover boiled parippu at home. Moreover, the coconut was tender; so we added it early on and let the water content in it dry up.
We usually add the snake gourd pieces right after we add the toor dal and cook it until it is done. Then we add fresh grated coconut.
Anyway, this thoran was equally tasty and isn't that what we all want?

No comments:

Post a Comment