Pudalanga Thuvandal - Snake Gourd

Thuvandal (Thuvattal) is a dry vegetable served at for Lunch. It goes well with Puzhi Kuzhambu and Rasam, as the vegetable is bland and has dal added to it.

Ingredients:

Snake gourd - 2

Tur Dal - 3 Tbsp

Turmerric Powder

Oil - 1 Tbsp + 1 tsp

Mustard - 1/4 tsp

Urad Dal - 1/2 tsp

Dry Red Chillies - 2 - 3, broken

Curry Leaves - 1 sprig

Grated Coconut - 2 Tbsp

Method:

Open cook in a pan with a pinch of turmerric powder and 1 tsp oil. If time permits, soak dal before cooking. When cooked but firm, take off heat and drain. Cool in a plate.

Scrape the skin off the gourd and cut into one-thirds. Discard the centre portion and slice (1/8" thick).

Sprinkle 2 pinches of turmerric powder and salt to tase. Mix well with the cut gourd and keep aside.

Heat oil in a kadai. Splutter mustard, urad and curry leaves. Add red chillies. Immediately, add the snake gourd and saute on high flame for 2 minutes, stirring continuously. Cover and cook till the vegetable is soft but firm.

Add in the cooked dal and mix well. Stir fry for a minute, then add in grated coconut and mix well.

Serve hot with Rice, Kuzhambu and Appalam.