Padavalanga (Poddele/ Snake Gourd) Curry
A tasty curry, made of boiled chana dal, coconut paste and seasoning. Best combination with Rice.
You will need
½ cup (100 g) chana dal (Bengal gram / chone daali)
3 cups water
½ teaspoon turmeric powder
½ teaspoon oil
Wash and soak chana dal in 3 cups water in a pressure cooker, finally add turmeric powder and ½ teaspoon oil and cook for 20 minutes (reduce heat to medium after 3rd whistle and cook for 15 minutes or until done and soft). Allow the cooker to cool naturally.
250 g padavalanga, gently peel off the outer skin and cut into square shape pieces
1 green chilli, slit lengthwise
¾ teaspoon salt (or to taste)
For the coconut paste:
1/2 cup (75 g / 5 tablespoons) grated coconut
3 green chillies
1 teaspoon jeera
2 tablespoons water
Make a smooth paste of above ingredients with water. Keep aside.
In a bowl, mix padavalanga pieces with boiled chana dal,1 slit green chilli and salt. Mix well. Cover with a lid and cook on a medium to low heat for 10 minutes or until ¾ done and color changes. No need to add water when boiling.
Add coconut paste and mix well.Adjust with salt and extra 1/4 cup water (50 ml) if you required. Cover again and cook on a low heat for another 8 – 10 minutes or until done and padavalanga softens / gravy thickens. Switch off the heat.
2 teaspoons oil
1 teaspoon mustard seeds
1/4 teaspoon jeera ( cumin seeds )
5 shallots / chuvannulli, sliced (optional)
1 spring curry leaves (6 curry leaves)
Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeer and fry for 1 minute. Add curry leaves, shallots (optional) and saute for 2 - 3 minutes until fragrant. Pour the seasoning over curry and mix well. Serve with rice.