Padavalam Parippu Thoran

           
              You must have noticed by now that I have posted a variety of Thorans in KB till date. Being a Keralite, I cannot help making thorans as they are the most commonly eaten side dishes at home ( with rice) and with out one the lunch seems bland and uninspiring. Coconut being an important ingredient of Thoran, I am sure that people beyond Kerala (where coconut is not abundant) doesn't make thorans at home, as obsessively as a Keralite. I usually temper the thorans and upperis (mezhukku puratti) with coconut oil to impart that real authentic taste.

             This is a Thoran made with Snake gourd or Padavalam and lentils, which I frequently make at home and my family enjoys. Just thought of sharing it with you..

Padavalam Parippu Thoran

Things you need:

Snake gourd/padavalam - 250g

Red lentil or yellow lentil (parippu) -1/4 cup

Grated coconut         -  1/4 cup

Green chilli                -  2 to 3

Shallots/pearl onion (cheriyulli) -3

Garlic                                      - 2 cloves

Turmeric powder                     - 1/4 tsp

Salt                                          - to taste

For tempering:

Mustard seeds     - 1/4 tsp

Cumin seeds/ cheriya jeera  - 1/4 tsp

Shallots, sliced                     - 2

Dry red chilli /vattal mulaku  - 1 or 2

Curry leaves                        - a sprig

Coconut oil                          - 1 tbsp

Method:

1. Skin and seed the snake gourd and slice it to small thin slices. Pulse the coconut along with the green chillies, shallots, garlic and turmeric powder.Cook the lentils in a little water and keep aside.
2. Heat oil in a pan and slutter mustard seeds and cumin. Add sliced shallots and red chillies and saute for a few minutes. Now add curry leaves and add the pulsed coconut mixture. Add the sliced snake guard to this and stir well until combined. Add 1/4 cup of water and salt and cook covered until done.
3. Add the cooked lentils to this and serve hot with rice.