Padavalanga-Parippu Erissery

Kerala cuisine is blessed with many coconut flavoured dishes.Erissery is just one among them.I’ve had erissery made with different vegetables like Mathanga(Pumpkin),Vaazha kaya(Raw Banana) and Chena(Elephant yam),but Padavalanga-Parippu erissery was completely new to me.

Padavalanga Parippu Erissery

Thanks again to our dear Shynee of Indian Potpourri,she has a huge collection of authentic Kerala recipes in her blog,especially from Malabar.

The recipe goes like..

Ingredients:-

Moong Dal -1 cup
Padavalanga/Snake gourd cut into thin pieces – 2 cups
Turmeric powder – 1/4 tsp
Red chilly powder -1/4 tsp
Salt- as needed
Grated coconut – 1 cup + 1 tsp for garnishing
Cumin seeds – 1/4 tsp
Green Chillies – 3
Ghee -1 tsp
Mustard seeds – 1tsp
Urad dal split – 1/2 tsp
Dry Red Chillies – 3
Curry leaves -1 sprig
Shallots chopped – 1

Method:-

Pressure cook dal and snakegourd pieces together by adding necessary water,salt ,red chilly powder and turmeric powder.
Mash it well with a spatula and keep aside.Now grind together 1 cup of coconut,green chillies and cumin seeds into a medium fine paste and add it to the cooked dal.Turn the stove on and cook it for 2 or 3 minutes,stirring continuosly.Add more water accordingly.
Heat a pan and dry fry 1 tsp of grated coconut till brown in color and keep it aside.Now heat ghee in another pan and allow mustard seeds and urad dal to splutter.Add shallots,red chillies and curry leaves into it and fry till brown.Add it to the dal along with the browned coconut.Mix well and serve hot.It goes very well with rice.