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SNAKE GOURD ROASTED COCONUT GRAVY

SNAKE GOURD ROASTED COCONUT GRAVY /  PODALANGAI PORICHA KUZHAMBU

INGREDIENTS

  • Snake gourd  – 3 cup [ peeled , desseded and chopped into small cubes ]
  • Moong dal or masoor dal – 1/4 cup
  • Tomato – 1
  • Grated coconut – ¼ cup
  • Red chilli – 4 or 5 or as per taste
  • Pepper corn – 7
  • Coriander seeds – 1 tbsp
  • Urad dal – 1 tsp
  • Jeera – 1 tsp
  • Asafoetida – generous pinch
  • Tamarind – a small piece
  • Jaggery – a small piece
  • Oil – 1 tbsp
  • Mustard seed – 1 tsp
  • Curry leaves – few
  • Sambar pwdr – 1 tsp
  • Salt to taste

PREPARATION

  1. If using moong dal then dry roast it for a minute .If adding masoor dal ,no need to roast.
  2. Dry roast coriander seeds ,red chilli ,pepper corns ,urad dal and jeera . Add the coconut and mix well .Stir and fry for a minute.Off the flame and allow it to cool .
  3. Grind this roasted masalas  + tamarind + jaggery + asafoetida + sambar pwdr +  ½ cup water into a smooth paste .

METHOD .

Pressure cook the bottle gourd + roasted moong dal or masoor dal + tomato upto 2 to 3 whistles till soft . [not mushy ]

Add the coconut paste + 1 ½  cup of water into the cooked gourd and mix well. [ adjust water as per the consistency you want ]

Heat oil in another pan ,add mustard seeds and allow it crackle .

Add curry leaves and give a mix .

Add the bottle gourd mixture and mix well.

Simmer on low for 2 mins.

Snake gourd gravy is ready to be served with rice or chapatti.

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