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.
Snake gourd - 2
Tur Dal - 3 Tbsp
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
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.