Snake Gourd cooked with Grated Coconut is a delicious and pretty vegetarian side dish to serve with rice.
Padavalanga Thoran (Snake Goard with Coconut- Stir- Fry)
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Prep time:10 min Cook time:5 min Serves:4-6
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Padavalanga Thoran (Snake Gourd with Coconut)
Description
Padavalanga Thoran is a Kerala stir-fry dish made with snake gourd. "Padavalanga" is the Malayalam word for snake gourd, and "thoran" refers to a dry stir-fry with grated coconut.
Ingredients:
Instructions
Cutting the Snake gourd:
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Wash and peel/scrape the outer skin of the snake gourd gently. You can cut them in half or 4 parts to make peeling easier.
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Now slice straight through the middle, lengthwise of each portion-(i.e. vertically).
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Scoop out the seeds gently with a spoon and discard them. Now lay each piece flat and cut into small dice. Set aside.
Coconut mixture:
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Add the shallots, garlic, green chilli, and curry leaves to the small jar of your grinder/blender. Pulse a couple of times, till everything is finely chopped.
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Add in the coconut and pulse again a few times: just till the shallots, garlic, green chilli, and leaves are minced well into the coconut. You don't want it to be a paste. You may also do this with a mortar and pestle. Set aside.
Cook:
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Heat oil in a wok. Add the mustard seeds and allow them to pop.
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Add dry chilies if using.
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Add the diced gourd and stir-fry quickly -10 seconds.
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Make a well in the center of the gourd in the wok. Add the coconut mixture and turmeric to the center and cover this up by folding over the gourd from the sides. Cover the wok for 1 minute and cook on medium-low.
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Open and toss everything till well mixed, and the coconut is slightly toasty.
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Serve the Padavalanga Thoran hot with rice!
Note
- Sometimes I like to add a pinch of jaggery while tossing the cooked gourd with the coconut mixture at the final stage. This gives it a nice flavor balance.
- Key Ingredients: Snake gourd, Coconut, Shallots, Garlic, Chilli, Curry leaves, Spice, Oil, Salt.
