PADAVALANGA THORAN/STIR-FRIED SNAKE GOURD

     
      Snake Gourd is a vine plant with narrow, twisted, elongated fruit. An age-old vegetable originally domesticated since ancient times in India, and the wild form of the species is native to Southern, Eastern & South-East parts of Asia. Snake Gourds belong to Pumpkin family.  The shoots, tendrils and leaves of the plant can also be eaten.   The taste of the vegetable is bitter with an unpleasant odour, but this often disappears when cooked,  But when the vegetable is ripe, the bitterness is difficult to be eliminated. 
      Snake Gourd is widely used in Indian cooking. It is called as Podalanga in Tamil, Padavalanga in Malayalam, Padwal/Chichinda in Hindi. Snake Gourds can be used in curries, stir-fries or sometimes converted into fritters.  This vegetable is commonly cooked as Kootu along with Dhals.
    Snake Gourd contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein.  It is rich in Vitamin A, B, C, & Minerals like Manganese, Magnesium, Calcium, Iron, Potassium & Iodine.  The vegetable is loaded with health benefits.

• It has the ability to reduce fever
• Hydrate the body
• Detoxifies the body
• Improves Digestion
• Relieves Constipation
• Strengthens the Immune System
• Helps to reduce the risk of DIabetics.
• Aids in Weight Loss 
• Improves & strengthens the Hair

     Padavalanga/Snake Gourd Thoran is a simple Kerala Style stir fry prepared with finely chopped Snake Gourds, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Padavalanga/Snake Gourd Thoran can easily be squeezed into your Sadhya item.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran
  

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Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes


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HOW TO COOK PADAVALANGA THORAN/STIR-FRIED SNAKE GOURD

 

INGREDIENTS :

Snake Gourd - 2 Cups
Shallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Bengal Gram/Urad Dhal - 1 Tspn(Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Clean, wash & cut the ends of the Snake Gourd.
• Scrap and remove the white coloured coating over the skin.
• Cut the vegetable into halves, remove the white portion at the centre with seeds.
• Chop the snake gourd into tiny cubes and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Snake Gourds along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Snake Gourd/Padavalanga Thoran can be served along with Rice & Curry or as one of the side dishes in a Sadhya.

NOTES :

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 

Delicious Payasams for a Sadhya: The King of Every Onam & Vishu Feast

MAMBAZHA PRADHAMAN - MANGO PAYASAM

     There is no dish in the Indian cuisine rather than a Payasam that is rooted deep within the culture and tradition. This dessert has become so synonymous from simple celebrations to festivities to religious ceremonies. Serving Payasam is an unwritten norm ingrained in our tradition that no auspicious occasion is complete without serving this dessert.  And when it comes to Sadhya(Kerala style Banquet) it is totally incomplete without Payasam/Pradhaman.  The type & number of Payasam/Pradhaman served in a Sadhya commemorates the grandeur of the occasion.
     Though Palada Pradhaman/Paal Payasam tops the grandeur when it comes to a topnotch Sadhya, seasonal Payasams/Pradhamans prepared with Fruits also follows the list.  Pradhamans prepared with Chakka(Jackfruit), Nendhra Pazham & Mango are delectable additions along with various other numerous varieties of Pradhamans, like Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, etc.,
     Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of flavour unique to the fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY. Though I have already updated various other Pradhamans prepared with fruits like Chakka Pradhaman & Nendhra Pazha Pradhaman, Mambazha Pradhaman/Mango Payasam comes into limelight when Mangoes are in season.  Commonly this Pradhaman is prepared during Vishu when Mangoes are in season.  But here in Malaysia, we get Mangoes and Jackfruit almost all the year through.  So whenever I get hold of these fruits, every now and then I end up making these Pradhamans.
     Mambazha Pradhaman is a delectable concoction made with Mango as a base in Coconut Milk and Jaggery (Cane Sugar).  This dessert yields an extraordinary flavour and aroma unique to Mangoes.

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Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

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HOW TO MAKE MAMBAZHA PRADHAMAN  - MANGO PAYASAM

 

INGREDIENTS :

Mango - 2 Nos. (Big)
Jaggery - 3/4 Cup - 1 Cup
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Switch off the flame.
• Strain the melted Jaggery for any impurities.
• Peel, Core & Cut the Mangoes and discard the Seeds.
• Cut the Mangoes and drop the pieces into a blender.
• Puree the Mangoes and keep it aside.
• Heat Ghee in a heavy-bottomed pan/brass Uruli.
• Fry the Coconut Pieces on a very low flame until it turns aromatic and into light golden colour.
• Add Cashew Nuts and Raisins to the Ghee and fry until Raisins fluffs-up.
• Pour Puree Mangoes to the above and cook on a low flame stirring occasionally.
• Cook this on a low flame for about 5-7 minutes.
• Gently pour the Jaggery Syrup to the above ingredients and give a quick stir.
• Boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Switch off the Mambazha Pradhaman/Mango Payasam.
• Serve Mambazha Pradhaman/Mango Payasam hot or cold.

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NOTES :

• Can also add few small pieces of Mangoes along with Mango Puree.
• Adjust the amount of Jaggery to suit your taste preference.

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

     Kongu Nadu, the Land of Nectar - surrounded by Mountains, is a region comprising of Coimbatore, Tirupur, Erode, Pollachi, Udumalpet, Kangeyam, Avinasi, Palladam, Palani, Mettur, Karur, Salem, Athur, Namakkal, Dharapuram, hope I didn't miss any.a land comprising of  Coimbatore.  In spite of the long overturn of history with different invasion & rulers, Kongu Nadu was able to maintain its unique identity and Cuisine. This fertile area was blessed with its richness by Bhavani, Noyyal & Amaravathi Rivers.  Kongu Cuisine as such reflects the richness of the land and the uniqueness of the people.
     Kongunadu Cuisine stands apart for its tight-knit culinary traditions and cornucopia of fine ingredients & authentic tastes. We can find extensive usage of Coconut & Copra(dried coconut), Lentils, Millets, Groundnut, Sesame Seeds, Turmeric etc., in the Cuisine.  Most of the dishes use freshly ground spices.  When talking about Culinary innovations, special mention goes to Panchamritham, a combination of 5 ingredients like Banana, Dates, Grapes, Honey & Cane Sugar along with Ghee. In Kongu Cuisine, the traditional method of making Ghee uses Drumstick Leaves & Curry Leaves.  Dishes like Pathaneer Halwa, Pathaneer Payasam & Elaneer(Tender Coconut) Payasam are unique to the region.
     When talking about Elaneer Payasam, it is a delectable concoction prepared with Tender Coconut Shavings as a base in Tender Coconut Water, Cow's Milk & it can be sweetened with Sugar/Rock Sugar.  It has a mild texture with extraordinary aroma of fresh Coconut Shavings.  This simple and mildly sweet dessert is unique to Kongu Cuisine. If you are craving for something light but a flavourful dessert, then this Payasam is sure to appease your senses.
 

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Cuisine - Kongu Cuisine (South India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

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HOW TO COOK ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

INGREDIENTS:

Tender Coconut Shavings - 11/2 Cup
Tender Coconut Water(Elaneer) - 1 Cup
Milk - 4 Cups
Condensed Milk - 1/2 Cup
Cardamom - 2 -3 Pods.

METHOD:

• Grind half the amount of Tender Coconut Shavings along with 1/4 Cup of Tender Coconut Water & Cardamom Pods into a fine Paste & keep it aside. 
• Cut the remaining Coconut Shavings into small pieces and keep it aside.
• Mix the ground paste along with Milk & remaining Tender Coconut Water.
• Mix the ingredients until well combined, make sure there are no lumps.
• Boil this mixture on a heavy-bottomed pan/Uruli.
• Cook this on a low flame stirring continuously for few minutes.
• Pour in the Condensed Milk, small pieces of Coconut Shavings and give a quick stir.
• Boil this on a low flame stirring it occasionally until Elaneer Payasam reaches the desired consistency.
• Switch off the flame.
• Serve Elaneer Payasam hot or cold.  Tastes better when cold/refrigerated.

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ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

NOTES :

• Use slightly thick Tender Coconut Shavings for this recipe.
• Adjust the sweetness to suit your preference.
• Adding Cardamom is purely optional.
• I have not added Cashew Nuts & Raisins roasted in Ghee in Elaneer Payasam. Can add it if you prefer.
• Can substitute condensed milk with add 1/3 Cup of Sugar & additional 1 Cup of Milk.

Palakkadan Style Koottukari: My Amma's Sadhya Favourite 

Palakkadan Style Koottukari is the Kerala Sadhya side dish I would fight for a second helping of, long before I ever thought about cooking it myself. Made with Bengal gram dal, elephant yam and ash gourd, finished with a coarse ground coconut mix and a roasted coconut tempering, this Onam Sadhya recipe is South Indian comfort food in its most honest form. It is also, without a shred of exaggeration, my amma's finest work.

Authentic Madhya Thiruvithamkoor Style Creamy Olan Recipe

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PINEAPPLE PULISSERY

     Pineapple Pulissery is a wonderful Curry prepared with Ripe Pineapple, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sweet, Sour and Spicy nature.  Pineapple pieces are cooked with a hint of Turmeric & Red Chilli Powder until tender and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives the Pineapple Pulissery a typical Nadan Ruchi.
      When it comes to the dishes prepared for a Sadhya, you can see extensive use of Local fruits and Vegetables.  Fruits like Mangoes, Jackfruit, Pineapple, Nendhra Pazham, Grapes, Dates & Apples are used in a variety of dishes. Pulissery is served as one of the Ozhichu Curries or as Koottans in a Sadhya. Try preparing different types of Pulissery for each day of Onam or just prepare it as curry for Lunch. It can be prepared with Vegetables like Ash Gourd, Cucumber, Elephant Yam, Ethakka(Raw Nendhra Banana), Chembu(Taro) and with fruits like Nendhra Banana, Pineapple or Ripe Mango for Mambazha Pulissery.  Serve this Pineapple Pulissery with steamed rice or Kerala Matta Rice and Veggies for a complete lunch.

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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low-Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO COOK PINEAPPLE PULISSERY

INGREDIENTS:

To Cook Pineapple:

Pineapple - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Green Chillies - 2 No's.
Cumin Seeds - 1/2 Teaspoon

For Tempering:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 No's.
Curry Leaves - 2 Sprigs

For Pineapple Pulissery:

Yogurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece

METHOD:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, core and dice the Pineapple.
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Pineapple pieces.
• Add 1/2 Cup of Water and cook until Pineapple pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Pineapple pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Pineapple-Coconut Mix.
• Add Jaggery to the Pineapple Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Pineapple Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve hot with steamed rice or Kerala Rose Matta Rice.

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NOTES:

• I have used the green variety of Pineapple, which has thick flesh, in the recipe.
• Can also use canned Pineapple. If using Canned Pineapples, make sure to drain the pineapple pieces and give a quick rinse before cooking
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Pineapple on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Nendhra Pazham for Nendhra Pazha Pulissery or Ripe Mangoes for Mambazha Pulissery.

CHENA MEZHUKKUPURATTI - ELEPHANT FOOT YAM STIR-FRY

     Recipes with Elephant Foot Yam or so-called Chena in Malayalam pops out only when I get hold of this vegetable.  We do not get Elephant Foot Yam in Malaysia, so a trip to Singapore is always incomplete without one or two big sized Yams from Little India.  It is my husbands favourite vegetable and until the stock gets over, I would repeatedly be making this Chena Mezhukkupuratti or Upperi. I love to incorporate it into Avial and Koottukari. My kids like Pan-roasted Yams, in spite of my son saying that it tastes like yesterday's newspaper. Why yesterday's newspaper is... I used to pack roasted yams in their Lunch Boxes when we were in India.  When the dish turns cold, it becomes slightly stale & dry which made my son give the dish a name of his choice.
     In this Chena Mezhukkupuratti recipe, I have pan-fried the vegetable along with the seasonings on a very low flame until it turns soft and cooked.  Slow-cooked Mezhukkupuratti yields a well coated and silky texture. Mezhukkupuratti is a classical Kerala Style stir-fried vegetable.  Some regions of Kerala call it 'Ularthu/ Ularthiyathu'.  Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Papaya(Omakka/Pappanga), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked/drily roasted, precooked and added along with any of the above vegetables. In this recipe, I have prepared a Mezhukkupuratti using Elephant Yam/Chena.
     Mezhukkupuratti is a method of Stir-frying a vegetable which is a common style of preparation in Kerala Cuisine. It is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu/Pulissery or any other curry of your choice and Pappadam for a complete meal.


Few other Mezhukkupuratti Recipes which can be served in a Sadhya or a simple Lunch Menu:

• Beans Mezhukkupuratti 
• Chakkakru/Jackfruit Seeds Mezhukkupuratti
• Pappanga/ Raw Papaya Mezhukkupuratti
• Potato Mezhukkupuratti 
• Kappa/ Tapioca Ularthiyathu

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Cuisine - Kerala (South India) 
Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes 

HOW TO MAKE CHENA MEZHUKKUPURATTI/ ELEPHANT FOOT YAM STIR-FRY

 

INGREDIENTS :

For Chena Mezhukkupuratti:

Elephant Foot Yam/Chena - 2 Cups
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste
Sugar - a Pinch (Optional)
Coconut - 2 Tablespoons (Optional)
Mustard Seeds - 1 Teaspoon
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tablespoon.

To Grind Coarsely:

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves


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METHOD :

• Clean, Peel and wash the Elephant Foot Yam/Chena.
• Cut the Elephant Foot Yam/Chena into small cubes (of 1 cm size).
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Elephant Yam/Chena Cubes along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Sprinkle grated coconut and give a quick stir.
• Switch off the flame and serve Chena Mezhukkupuratti/Elephant Foot Yam stir-fry hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Chena Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Alternatively can pre-cook the vegetable along with Salt & Turmeric Powder with along with 1/2 Cup of Water in a Saucepan or in a Pressure Cooker for a whistle.
• Cook the Elephant Foot Yam until it turns soft.
• Do not overcook the Elephant Foot Yam/Chena.
• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• I usually add grated Coconut while cooking Chena Mezhukkupuratti, but it is purely optional.
• Can also add small Coconut bits(thenga kothu) instead of grated coconut.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Elephant Foot Yam/Chena on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Chena Mezhukkupuratti.

CARROT THORAN/UPPERI

    "Carrot Thoran/Upperi" is a simple Kerala Style stir fry prepared with finely chopped Carrots, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Usually, the vegetables are finely chopped in a local method called 'Kothi Ariyal'. It is literally a skill according to me, cutting the vegetables holding it in a hand and chopping it out as finely as possible with a sharp knife.  The fact is that no cutting board is used for the purpose. A skill, yet to acquire.
      Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet).  Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach etc., can be cooked in this method. Even vegetables like Cabbage, & Carrot, Beans & Carrot, or all three can be mixed together and prepared in the same way.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran

For more recipes on SADHYA, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes

INGREDIENTS :

Carrot - 2 Cups
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Bengal Gram/Urad Dhal - 1 Tspn(Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Clean, Peel and finely chop the Carrot.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Carrots along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.

NOTES :

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.