|padavalanga (snake gourd)||4 cups|
|kadala parippu (bengal gram)||1/2 cup|
|grated coconut||1 cup|
|chili powder||1/2 teaspoon|
|turmeric powder||1/4 teaspoon|
|coconut oil||2 tablespoon|
|uzhunnu parippu (black gram)||1 table spoon|
|small onion||1/4 cup|
|green chilly||3 no|
|dry red chilly||1 no|
|curry leaf||1 stake|
Chop the small onions, green chilly and padavalanga.
Half cook the kadala parippu and drain the water completely.
Mix the coconut, chili powder, turmeric powder in a grinder.
Add the chopped padavalanga to the half cooked kadala parippu and cook well.
Add the coconut mixture and salt and cook with lid on for 5 minutes in low flame.
After 5 minutes, open the lid and continue stirring until it becomes dry.
Heat the oil in a pan, add mustard and urad dal. Fry the urad dal till it becomes golden brown in oil.
Now add curry leaves and dry chili.
Add the cooked padavalanga mix into this and stir them well until the curry is dry.