Padavalanga / Snake gourd Kichadi

Padavalanga kichadi

Ingredients (Serves 4 – 5)

Recipe courtesy – Palakkadan Ruchikal by Fathima Iqbal

1. Snake gourd / padavalanga – 1 small, seeds removed and chopped

2. Coconut oil – 1 tbsp

3. Mustard seeds – 1/2 tsp

Dried red chilly -1, broken

Uzhunnu parippu / urad dal – 1 tsp

Curry leaves – A few

4. Onion – 1/2 cup, chopped

Green chilies – 2, chopped

5. Salt – To taste

6. Yoghurt – 1/2 cup or as required

Method

Heat coconut oil in a small cheena chatti over medium heat. Splutter mustard seeds and fry curry leaves, dried red chilly and urad dal till golden. Add onion green chilies, little salt, curry leaves and cook till the color of 0nin changes a bit. Add snake gourd cubes, 1/4 cup water, salt and mix well. Cover and cook until snake gourd is completely cooked (slightly overcooked snake gourd tastes better). Switch off. Set aside to cool a bit. Add thick yoghurt and mix well. Taste-check for salt. Serve with rice and other sides.