Snake Gourd/Padavalanga: 1
Chana Dal/Kadala Parippu: 100 grms
To Grind:
Coconut grated: 1/4 cup
Garlic: 2 cloves
Cumin: 1/2 tsp
Smal Onion: 4
Green Chillies: 3
Turmeric: 1/4 tsp
Salt: a tsp
To Temper:
Mustard: 1/2 tsp
Urud Dal: 1/2 tsp
Dried Red Chilly: 2
Curry Leaves: a sprig
Small Onion: 5 thinly sliced
Coconut Oil: 1 tbsp
Cook the chana dal with a cup of water in a pressure cooker for 3 whistles on high flame.
Drain the water.
Add the cleaned, chopped snake gourd and required salt to this dal and without adding water, cook for two whistles on high flame.
Immediately, release the pressure and open the lid.
Grind the "to grind" ingredients without adding water.
Add this to the cooked dal- snakegourd mix and in low flame let it all get mixed and cooked. Sprinkle water at this stage.
Take off fire.
Now heat a tbsp coconut oil and splutter mustard and urud dal.
Throw in the curry leaves, dried red chilly and sliced onion.
Let it brown.
Pour this over the Thoran.
Serve warm with rice.
