Padavalanga Theeyal Recipe Kerala Style

Padavalanga Theeyal

 Ingredients :

•   padavalanga/snake gourd - 1 medium
•   small onion  - 10 - 12
• curry leaves - 1 spring
•   green chilly - 2 - 3
•   turmeric powder - 1/2 tsp
•   salt as needed
•   pepper powder - 1/2 tsp
•   tamarind - a gooseberry size [15g]

  for masala :-

•   grated coconut - 1 cup [140g ]
• shallots - 2 - 3
• curry leaves - 2 springs
• coriander powder - 21/2 tbs [20g]
•  chilly powder - 2 tbs [15g]
• turmeric powder - 1/2 tsp
•  fenugreek power - a pinch
• asafoetida powder - 1/4 tsp

  for tempering

•   coconut oil - 2 tsp
•   mustard seeds - 1/2 tsp
•   red chilly - 2
•   curry leaves - 1 spring

 Method

  step 1 : preparing masala

• heat up 1 tsp coconut oil in a pan
• add in coconut and roast till golden
• switch off flame and add coriander powder,chilly powder, turmeric powder, fenugreek powder and asafoetida respectively
• allow it cool completely and then grind into fine powder without adding water

  step 2 : preparing curry

• wash and peel thw sanake gourd
• cut and remove the seeds
• slice into one inch size pieces
• add in snake gourd, small onion, green chillies, curry leaves,turmeric powder, pepper powder and salt
• saute for 1 minute
• then cover the pot and cook until the veggies are tender
• add tamarind juice and boil for 1 minute
• add in enough water; curry will get thickened as it sit, so add in water accordingly
• add jaggery powder
• bring to a good boil and then switch off the flame

  step 3 : tempering

• heat up 1 tsp coconut oil
• crack mustard
• add chilly and curry leaves
• pour it over the curry
• then cover it for 5 minutes 
• mix well 
• delicious curry is ready to serve
• serve with rice