Padavalanga Curry – A delicious main curry (ozhichu curry) with rice in Kerala cuisine !!
For the coconut paste:
1/2 cup (75 g / 5 tablespoons) grated coconut
1/2 teaspoon red chilli powder
1 teaspoon jeera (cumin seeds)
4 shallots (chuvannulli / small onion), chopped
2 tablespoons water
Make a smooth paste of above ingredients with water in a small mixer bowl. Keep aside.
250 g padavalanga (snake gourd / poddele), gently peel off the outer skin and cut into ½ - inch square pieces
½ teaspoon turmeric powder
1 green chilli, slit lengthwise
¾ teaspoon salt (or to taste)
3 thin raw mango slices or 2 tablespoon tamarind juice or ½ teaspoon thick tamarind paste
1 cup water / 200 ml water
In a bowl, mix padavalanga pieces with water (just to cover padavalanga), mango slices (or tamarind juice or tamarind paste), 1 slit green chilli, turmeric powder 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.
Add coconut paste and mix well. Adjust with salt and extra 1/4 cup water (50 ml) if you required. Gravy should of pouring in consistency. Cover again and cook on a low heat for another 8 – 10 minutes or until done and padavalanga well cooked. Switch off the heat.
For the seasoning:
2 teaspoons oil
1 teaspoon mustard seeds
1 spring curry leaves (6 curry leaves)
Heat oil in a frying pan. Add mustard seeds. When they splutter, add curry leaves, and saute for 1 minute until fragrant. Pour the seasoning over curry and mix well. Serve with rice, thoran, pickle, fish fry, pappadam …