Tuesday, January 19, 2010


Pudalangai/ Snake Gourd – 1 lb
Pasi Paruppu/ Moong dhal – 1/2 cup
Ghee – 3 tsp
Mustard – 1/2 tsp
Urad dhal – 1 tsp
Curry leaves – 1 strand
Milk – 1 cup
To Grind:
Urad dhal – 1 tbsp
Cumin – 1/2 tsp
Green Chili – 4
Coconut – 3 tbsp ( grated )
Oil -2 tsp
Cook Moong dhal with 2 cups of water in a vessel and keep it aside.
Chop Snake Gourd in to semi circle pieces. Add 1/2 cup water and required salt, pressure cook in a Cooker for 1 whistle.
Fry Urad dhal, Cumin in “To Grind” Section for 2 minutes and add the rest of the items in “To Grind” Section and fry for a minute . Grind this into fine paste.
After the Snake Gourd is cooked, add cooked Moong dhal and the ground paste.
In a pan, add ghee, Mustard, Urad dhal and curry leaves and add the Snake Gourd mix. Allow it to boil for 2 minutes.
Add milk and cook for 1 minute.

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