Snake Gourd Molakoottal with Thayir Pachadi

Snakegourd also known as Padavalanga is a common vegetable seen in Kerala. It is a long fruit and a climber so the name snake gourd. We usually diccard the inner seeds and other flesh and use the outer ski for curries. Last weekend I made Molakoottal and Thayir Pachadi which is a very good combination. This molakoottal is a little different since we fry the masala before grinding. Also the moongdal is lightly fried before cooking.



Molakoottal

Ingredients

Snake gourd – 1
Moongdal -1/2 cup
Coconut (grated) – ½ cup
Urad dal – 1 tsp
Cumin seeds – 1 tsp
Redchilli -2
Turmeric pdr –a pinch
Salt to taste
Oil -1 tsp

Seasoning

Oil – 1tsp
Mustard seeds -1 tsp
Curry leaves – 4-5 nos

Method

Cut the snake gourd to small pieces. Cook it adding salt and tuemeric pdr.
Fry the moongdal for 2 mnts.Pressure cook the moong dal adding little turmeric pdr.
In a pan add 1 tsp oil. When it is hot add the urad dal, cumin seeds and red chilli. When the urad dal starts to turn light brown turn the heat off.
Grind the above with coconut.
Mix the ground coconut to the dal and vegetables. Let it cook till bubbles starts to come.
Season it with mustard and curry leaves

Thayir Pachadi

Ingredients

cucumber - 1/2 cup finely diced
Tomato – ½ cup finely diced
Yogurt – 1 cup
Sour cream – 1 tbsp
Green chillies -2
Mustard seeds – 1 tsp
Coconut(grated) – ¼ cup
Salt to taste
Coriander leaves

Season

Oil -1 tsp, Mustard seeds – ½ tsp , Asafetida – pinch

Method

Grind coconut, green chillis and mustard seeds in to a fine paste adding sourcream and very little water. Gently beat the yogurt. Add the cucumbers, tomatos and ground mixture to the lightly beaten yogurt. Add salt to taste. Add ½ tsp oil in a pan.When the mustard seeds pop add a pinch of asafoetida and Season the pachadi. Garnish it with coriander leaves.