SNAKE GOURD PARUPPU USILI

 Variety is the spice of life.At times I feel this phrase finds its relevance in our day- to- day cooking.I always try to explore different recipes to make the dish appetizing.This particular dish is a rehash recipe,wherein I have incorporated the leftover lentil crumble,a filling used inside the kara kozhukattai in preparing this paruppu usili.You can check out my kozhukattai page for the recipe.I have elaborated the recipe and procedure for preparing the both sweet and spicy variant.

 

 

 

 

 

 

INGREDIENTS

 

LENTIL CRUMBLE (Filling used in kara kozhukattai)--2 1/2 TBSP

 SNAKE GOURD-300 GRAMS

ONIONS- 2 NOS

MUSTARD-3/4 TSP

URAD DAL-3/4 TSP

TURMERIC POWDER-1/4 TSP

CHILLI POWDER- 1 TSP

SALT TO TASTE 

OIL- 1 TBSP  

 

PROCEDURE :

 

Wash and wipe snake gourd and chop it into small pieces and keep it aside.Pressure cook for one whistle and drain the water and keep the steam veggie aside.

 

In a pan add oil and splutter mustard seeds,urad dal,curry leaves,turmeric powder,chilli powder and saute in mild heat.Add chopped onions,salt and fry till the onions turn translucent.

 

 Adjust the quantity of salt as the lentil crumble has salt in it.

 

Now add the steamed veggie over the sauteed onions and saute in mild heat for a minute.

 

Now sprinkle the lentil crumble over it and mix well so that it coats the veggie evenly.You don't have to add the coconut gratings,as the coconut is already used in  lentil crumble .