SpicySpicy Served HotServed Hot Served ColdServed Cold
based on 0 Ratings


Servings: 4 Preparation time:
  • Snake Gourd, Snake Gourd(Padavalanga) 1
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal Chana Dal(Kadala Parippu) 100 gm
  • To Grind:
  • Coconut , Raw, Fresh Coconut( grated) 1/4 cup
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic 2 (cloves)
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin 1/2 tsp
  • Onions, Raw, Onion (Small) Onion 4
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green Chilies 3
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric 1/4 tsp
  • Cardoon, Cooked, Boiled, Drained, Without Salt, Salt a tsp
  • To Temper:
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard 1/2 tsp
  • Urud Dal 1/2 tsp
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Dried Red Chili 2
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry Leaves( a sprig)
  • Onions, Raw, Onion (Small) Onion 5 (thinly sliced)
  • Coconut Oil, Coconut Oil 1 tbsp

Instructions (Preparation Steps):

  • Cook the chana dal with a cup of water in a pressure cooker for 3 whistles on high flame.
  • Drain the water.
  • Add the cleaned, chopped snake gourd and required salt to this dal and without adding water, cook for two whistles on high flame.
  • Immediately, release the pressure and open the lid.
  • Grind the "to grind" ingredients without adding water.
  • Add this to the cooked dal- snakegourd mix and in low flame let it all get mixed and cooked. Sprinkle water at this stage.
  • Take off fire.
  • Now heat a tbsp coconut oil and splutter mustard and urud dal.
  • Throw in the curry leaves, dried red chilly and sliced onion.
  • Let it brown.
  • Pour this over the Thoran.
  • Serve warm with rice.

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immedeately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!
If your sabji becomes more spicy, add little coconut oil so that the spiciness reduces.


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