|Padavalanga thoran recipe Kerala style|
Recipe for Kerala Padavalanga / Snakeguard thoran
Cooking time:15min, preparation time:5min, Level: Easy, Cuisine: Kerala
Snakeguard / Padavalanga: 1, medium sized / 2 cups chopped
Coconut oil: 1 tbsp
Mustard seeds: 1/2 tsp
Urad daal: 1/4 tsp
Dry red chilies: 2
To Coarse Grind:
Shredded coconut: 1/2 cup
Curry leaves: 1 spring
Shallots / kunjulli: 3, peeled
Garlic: 1 clove
Green chilly: 2
Cumin seeds/ Jeerakam: 1/4 tsp
Turmeric powder: 1/4 tsp
Directions for Kerala Dry Padavalanga thoran without daal / Parippu:
1.Wash and scrape the snake guard / Padavalanga. Cut it lengthwise and discard the seeds and soft parts with a spoon. Now cut each into small cubes and keep aside.
2. In the small jar of the mixer, combine all ingredients listed under "to coarse grind" and crush together without water.
3. Heat coconut oil in a pan and add the mustard seeds. When it splutters add the dry chilies and Urad daal. Stir well until Urad daal changes its color to golden brown. Add the chopped snake guard / Padavalanga and stir-fry for 2 minutes.
4. Now combine the ground cumin-coconut mixture with the snake gourd / Padavalanga. Give a quick stir and add the salt. Cover and cook till the veggies are done.
5. Serve hot with matta rice, curd, pickle, and pappad.