Padavalanga – Cherupayar Paripp Thoran (Snakegourd Green Gram Thoran)


Ingredients for Padavalanga – Cherupayar paripp thoran:

  1. Snake gourd (Padavalanga) – 1 cup
  2. Green gram split (cherupayar parippu) – ½ cup
  3. Green chillies – 2
  4. Shallots – ½ cup
  5. Curry leaves – a handful
  6. Cumin seeds – 1/4 tsp
  7. Garlic – 5 cloves
  8. Salt – as needed
  9. Coconut oil – 2-3 tsp
  10. Mustard seeds – ½ tsp
  11. Red chillies whole – 3
  12. Turmeric powder – ¼ – ½  tsp
  13. Chilli powder – ½ tsp
  14. Coconut scrapped – 1 cup

How to prepare Padavalanga – Cherupayar paripp thoran?

  1. Wash daal and soak in ½ cup water for 10-15 minutes.
  2. Blend once coconut, turmeric powder, garlic, cumin seeds, chilli powder and 3 curry leaves. It’s just to crush coconut and ingredients to blend well.
  3. Cut snake guard to small pieces. Chop shallots as well. Split green chillies to 4.
  4. Heat oil in a pan and add mustard seeds and red chillies. When mustard seeds splutter, add curry leaves.
  5. Add dal along with soaked water, snake guard, green chillies, shallots and salt. Stir well and close the lid to cook in low flame.
  6. Occasionally open the lid and stir contents. If water needed, you can add little more.
  7. When it’s cooked and water completely absorbed, add coconut paste, cover it completely with a little daal-snake gourd mixture so that coconut gravy will be heated in the steam.
  8. Close the lid and open after 3-4 minutes. You will feel the nice aroma of thoran.
  9. Now mix the contents well and close the lid again for a few minutes.
  10. Open the lid and stir the contents well for a few more moments and put the flame off.

Also read a few more thoran recipes:

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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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