Tuesday, 7 January 2014

Snake Gourd and Channa Dal Curry


My first post in 2014...a simple everyday curry with South-Indian flavours.


1 cup channa dal,
3 cups chopped snake gourd,
1 cup coconut,
12 sambar onions,
1 tsp powdered turmeric,
1 tsp cumin seeds,
1 tbsp chilli powder,
Salt to taste,
2 tsps coconut oil,
1 tsp mustard seeds,
3 chopped red chillies,
2 sprigs curry leaves


Wash and soak the channa dal for about 3-4 hours.

Grind the coconut, sambar onions, turmeric powder, cumin seeds and chilli powder into a fine paste.

Mix the soaked channa dal, chopped snake gourd, prepared paste, salt and about 2 cups of water. Cook till done.

Heat the oil and when hot add the mustard seeds. Once the mustard seeds splutter, add the chopped red chillies and curry leaves. After a minute pour this over the curry and cover with a tight fitting lid to allow the flavours to permeate.

Goes well with plain rice.