Padavalanga Parippu Erissery

  


















Erissery, Pulissery,Uppery etc are all the Kerala Veg recipes which are part and parcel of any 'Sadya',the traditional banquet....For many a Keralite Erissery is a daily ritual...to say that Erissery is a must in their daily menu! A variety of Erisseris can be made by using different vegetables like Vazhaykka Erissery, Mathan Erissery,Chakka Erisseri,Chena Erissery,Vellarikka Erissery,Padavalanga Erissery etc.,The basic menu remains the same for all,just substitute the required vegetable.Here is my Padavalanga Erissery/Snakegourd Erissery. I think it was LG who had mentioned that her mom was scared of Snakegourds...Snakegourds have nothing to do with the Snakes,except perhaps the long shape!Rather Snakegourds are considered to be highly medicinal. It is used to treat certain cancer of the lungs, stomach and the oesophagus in the Chinese Traditional medicine.And....here goes my recipe for the Erissery:

Ingredients:

Snake gourd/Padavalanga-100g( cut into small pieces)
Dal-1 cup
Red chilli powder-1 tsp
Turmeric powder 1/4tsp
Water 3cups
Salt -as required
Grated coconut - 1/2coconut
Cumin seeds -1/4 tsp
Ghee -1tbsp
Coconut oil-1/2 tbsp
Mustard seeds 1/4tsp
Curry leaves-1 sprig
Dry Red chilli-2


Method:
Cut the Snakegourd vertically.Remove the fibrous matter inside with a spoon and cut into smaller pieces.Add 3 cups of water to the snakegourd pieces and dal along with chillipowder(some add pepper powder, instead) and turmeric powder and pressure cook till the dal becomes soft(5 minutes).Grind half the grated coconut and cumin seeds together into a medium fine paste and add to the cooked dal.Cook for another 3 minutes.
Saute the remaining coconut in a low flame till brown in colour.Keep it aside.
Season mustard seeds,curry leaves, dry red chilli in ghee and coconut oil(optional).Add the seasoning to the cooked dal along with the roasted cococnut shavings. Mix well. Serve hot with steamed rice!