Podallanga

How to Prepare

1. Wash and peel the snake gourd. Cut it into small cubes.
2. Pressure cook the toor dal with turmeric powder and 4 cups of water for 3 whistles or until soft. Mash it lightly and set aside.
3. In a large pot, heat 2 tablespoons of oil. Add mustard seeds and let them splutter.
4. Add urad dal, dried red chilies, and asafoetida. Sauté until the dal turns golden brown.
5. Add the chopped snake gourd and sauté for 5 minutes.
6. Add 2 cups of water, salt to taste, and cook until the snake gourd is tender (about 10 minutes).
7. Add the mashed toor dal to the pot and mix well.
8. Add the ground coconut paste to the mixture and stir. Let it simmer for 5-7 minutes on low heat.
9. Adjust the consistency by adding water if needed. Garnish with curry leaves and serve hot with rice.