Jul 24, 2012

Padavalanga Parippu Curry

Padavalanga Parippu Curry

A tasty curry (ozhichu koottan) with rice in Kerala cuisine !!!

Serves: 3 - 4


For parippu:

1/2 cup / 100 g (Indian standard measuring cuo of 100 ml / 4 oz capacity) chana dal (Bengal gram)

1 1/2 cups water

1/2 teaspoon turmeric powder

Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder and 1 1/2 cups water and cook for 15 minutes or till done ( reduce the heat to medium after 3rd whistle (3 quick whistles) and cook for 10 minutes until done / soft. Allow the cooker to cool naturally. Reserve chana dal stock.

For coconut paste:

5 tablespoon (50 – 60 g) grated coconut

5 shallots (chuvannulli / sambar onion / small onion), chopped

½ teaspoon jeera (cumin seeds)

1/2 teaspoon red chilli powder

¼ teaspoon turmeric powder

2 tablespoon water

Make a fine paste of above ingredients in a small mixer bowl. Sprinkle 2 tablespoon water when making the paste.

Other ingredients

200 – 250 padavalanga / poddele / snake gourd (medium size), gently peel off the outer skin, remove seeds , wash and cut into ½ - inch cubes

1 green chilli, slit lengthwise

¾ teaspoon salt (or to taste)


In a wide bowl , mix boiled dal (along with the stock / dal water), snake gourd pieces, salt to taste and 1 slit green chilli. Mix all the ingredients well. Cover with a lid and cook on low to medium heat for 15 minutes or until 3/4 done and padavalanga pieces softens.

Add coconut paste, adjust the consistency of the gravy with extra ¼ cup (50 ml) water if required. Mix well and cook on a low heat for 8 - 10 minutes

For seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

6 curry leaves


Heat oil in a pan. Add mustard seeds. When they crackle, add jeera and curry leaves and fry till crisp. Pour the seasoning over curry. Serve with rice.

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