Thursday, 13 April 2017


Snake gourd combined with chana dal, spiced up with green chilly, coconut gratings and cumin seeds
make a yummy kuzhambu in a traditional way. This version is followed by most of the super moms in our area.

How to make this yummy kuzhambu?


Tender snake gourd one
Chana dal 100 gms
Turmeric one spoon
Mustard seeds one spoon
Fennel seeds one spoon
Shallots 10 nos
Curry leaves one sprig
Coriander leaves two stalks
Cumin seeds one spoon
Shredded coconut half cup
Green chilies three
Sesame oil one tablespoon
Salt to taste


Pressure cook the chana dal with turmeric and adequate water up to three whistles.
Set aside to cool.
Wash and chop the snake gourd removing the pulpy seeds.
Note(The seeds along with the spongy pulp may be fried and used for making yummy chutney.
Heat a wok with oil over a medium flame.
Add mustard seeds to crackle.
Add shallots and curry leaves.
Throw one spoon of fennel seeds.
Add snake gourd cubes.
Saute for a while.
Add turmeric.
Saute for another second.
Add cooked dal and the water.
Allow boiling until the snake gourd cubes cooked soft.
Meanwhile blend the shredded coconut, cumin seeds and green chilies with adequate water to make a coarse paste.
Add adequate salt.
Transfer the blended mixture to the boiling kuzhambu.
Stir well to incorporate all the ingredients together.

Remove from the fire.

Yummy snake gourd and chana dal kuzhambu is ready to have with hot steamed rice.
Do try out..!


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