Wednesday, July 15, 2009

Snakegourd Theeyal


  1. Snake gourd - 1 medium cut into pieces.
  2. Grated coconut - 1.5 cups .
  3. Corriander powder- 1tbsp
  4. garlic - 2 cloves finely chopped
  5. chilly powder - 1 tsp
  6. Turmeric powder a pinch.
  7. pepper corns - 1/2 tsp.
  8. Tamarind - large gooseberry sized ball.
  9. Oil - 2 tsp to fry the coconut in.

cook the snake gourd with Onion and green chillies adding a little water and some tamarind
and keep it aside.
In a non stick pan add the grated coconut and oil , the whole peppercorns and a bit of
finely chopped garlic and stir fry until the coconut is well browned.When it is dark brown
reduce the heat and add all the powders and stir for 2 minutes.
Grind this fried coconut mixture into a fine paste without water.The oil in the coconut will
help grind to a thick paste.If you add water the colour of the curry becomes light .Add the
ground mix to the cooked snake gourd .Add in the tamarind juice and grated jaggery to taste
and bring to a simmer .Cover and keep on low flame for 10 minutes ,until you see the oil
float on top of the curry.

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