Padavalanga Parippu Curry (snake Gourd And Lentils)

This is a curry invented by my inspiration from the Andhra cuisine. In the Kerala cuisine we don't use tamarind in our preparation of dals/parippu. But I have always admired the tanginess in Andhra style of dal preparation. When it comes to preparing dals/parippu our outlook is quite conservative we do not use every vegetable for dal/parippu preparation.

Snake gourd is always used as a stir fry but I thought all gourds should be paired with lentils and different kinds of lentils to break the monotony.

This recipe is a quick fix one pot curry and the second time I made this I added a cup of rice with the dal and snake gourd and prepared it akin to sambar rice. The best part is that I took out a portion before the tempering and pureed it for my 8 month old daughter and she loved it too.

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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
25 Min
Cooking Time: 
25 Min


Snake gourd- 1
Split gram- 1/2 cup
Water- 2 cups
Onion- 1
Green Chilies - 2
Garlic- 6 cloves
Tomatoes- 2
Tamarind extract- 1 tbsp
Salt to taste
Turmeric powder- 1/2 tsp
Chili powder- 1 tsp
Cumin seeds- 1 tsp
Asafoetida- 1 pinch
Dry chilies- 2
Mustard seeds- 1 tsp
Curry leaves- 1 sprig
Chopped Coriander leaves- 1 cup
Oil- 2 tbsp
Clean the snake gourd by removing the seeds and scales. Chop the snake gourd into small pieces and wash the dal.
Mince the garlic, chop the onion and tomatoes. In a pressure cooker add the oil followed by mustard and cumin seeds.
When the mustard splutters and cumin seeds brown, add the curry leaves and dry chilies. Saute them for a minute and add the slit green chilies and chopped onions.
When the onions brown add the minced garlic and saute till the garlic browns. Now add the asafoetida,turmeric and chili powder.
Saute the spice powders till they are well roasted. Now add the tomatoes and salt and saute till the tomatoes are mashed.
Now add the chomped snake gourd pieces and washed dal. Add the water and pressure cook up to two whistles.
Open the cooker when the pressure settles and add the tamarind extract. Bring the dal to a boil and switch off the flame.
Garnish with coriander leaves and serve immediately.
You can also temper the parippu curry with cumin, curry leaves and dry chilies in the end rather than starting with it.