Ingredients for the masala paste:  

• 1 onion 

• 1/2 cup coriander 

• 1 tomato 5 - 6 green chillies 

• 1/2 tbsp poppy seeds 

• 1/2 tsp cumin seeds 

• 1-inch cinnamon stick   

• 4 cloves  

• 1 tsp fennel seeds 

• 1/2 tsp black pepper 

• 1/4 tsp turmeric powder 

• Water  

Ingredients: 

• 1/2 cup chana dal 

• 1/2 cup moong dal  

• 2 cups water (extra if required) 

• 1/4 tsp salt  

• 1/4 tsp turmeric powder 

• 2 - 3 cups sliced snake gourd / pudalangai  

• 2 tsp oil 

• Salt to taste 

• 1 tbsp oil 

• 1/4 tsp mustard seeds 

• Curry leaves 

• 1/2 cup coconut paste/coconut  cream /coconut milk   

Method:  

1. Cut the snake gourd vertically into 2 pieces and discard the inner seeds. 

2. Chop the snake gourd into the desired size. 

3. Wash the chana dal and moong dal 2-3 times in water. 

4. In a pressure cooker, add the dal, 2 cups of water, 1/4 tsp salt, 1/4 tsp turmeric powder.  

5. Pressure cook for 2 - 3 whistles, turn off the heat and set aside to let the pressure release by itself. 

6. Meanwhile, In a blender, add onion, coriander, tomato, green chillies, poppy seeds, cumin seeds, cinnamon, cloves, fennel seeds, black pepper, turmeric powder, little water and blend to a smooth paste. Heat the oil in a pot/pan,  add mustard seeds. 

7. When mustard seeds splutter, add curry leaves, snake gourd, salt mix. 

8. Now add the masala paste, coconut paste and mix well. Cover and cook until the snake gourd is tender.  

9. Once the snake gourd is tender, add the cooked dal and stir well. 

10. Cover and simmer for 5 minutes.  

11. Serve the snake gourd masala with rice, roti, naan, poori, or chapati.

Rice Recipe

Poori Recipe

Chapati Recipe

Roti/Rotti Recipe