Padavalanga Palya
Snake gourd stir-fried with coconut, roasted dal powder and a mustard-urad dal tempering. Light, easily digestible East Karnataka side dish for everyday meals.
People also search this as padavalakai palya, snake gourd palya, snake gourd poriyal, pudalangai poriyal, chichinda sabzi.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) — 4 g (whole)
- Coconut — 40 g (chopped)
- Snake Gourd (Pudalangai) — 1 piece
- Toor Dal — 20 g (whole)
Tempering
- Asafoetida — 0.3 g
- Urad Dal — 1 tsp (whole)
- Curry Leaves — 1 piece (ground)
- Coconut Oil — 1 tbsp (whole)
- dry red chillies — 2 g
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Wash the snake gourd, scrape lightly and chop into small pieces (peeling is optional if tender).
- Dry roast the toor dal in a pan for 2-3 minutes until aromatic, then coarsely powder it and set aside.
- Heat coconut oil in a kadai. Add mustard seeds and let them splutter, then add urad dal and dry red chilli and saute until golden.
- Add curry leaves and asafoetida, saute briefly, then add the chopped snake gourd and salt.
- Add a splash of water, cover and cook on low-medium flame for 10-12 minutes, stirring occasionally, until the snake gourd is soft.
- Switch off the flame, mix in the grated coconut, roasted dal powder and coriander leaves, and serve hot with rice or roti.
Common questions
- What is ಪದವಲಂಗ ಪಲ್ಯಾ in English?
- ಪದವಲಂಗ ಪಲ್ಯಾ is written Padavalanga Palya in English.
- How many calories in one plate of Padavalanga Palya?
- 72 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.