Padavalanga parippu curry

Ingredients

• Snake gourd - 1\2 kg
• Parippu - 1\2 cup
• Grated coconut - 1\2 cup
• Green chillies - 4
• Turmeric powder - 1\2 tsp
• Cumin seeds - 1\4 tsp
• Water - 2 cups
• Salt - to taste
• Mustard seeds - 1 tsp
• Small onions - 4 sliced
• Dry red chillies - 3 broken
• Curry leaves - 1 sprig
• Oil - 1 tbsp

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Preparation

• Scrape the skin of the snake gourd and remove the seeds.
• Wash it and chop into small pieces. Wash the dal and put it into a pressure cooker.
• Add the chopped snake gourd and pour 2 cups of water. Add salt and cook for 5 minutes.
• Meanwhile, grind the coconut, green chillies, turmeric powder and cumin seeds to a fine paste.
  
• Open the lid of the cooker and add the ground coconut paste.
• Add water if the curry is too thick. Keep it on a medium flame and boil it for about 2 minutes.
• Put off the flame. Heat oil in a small pan and splutter mustard seeds.
• Add the small onions, dry red chillies and curry leaves. Fry till the onions turn light brown.
  
• Put off the fire and add the tempering to the curry. Mix well and serve hot with rice.

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