Padavalanga parippu curry | snake gourd with lentils

  • Yield: 1
  • Servings: 5
  • Prep Time: 15m
  • Cook Time: 15m
  • Ready In: 20m

Padavalanga parippu curry | snake gourd with lentils

Healthy curry with snake gourd and dal

Padavalanga parippu curry is a traditional side dish of south India. It is an easy to make healthy side dish with snake gourd and chana dal(kadala parippu). This padavalanga chana dal curry goes well with rice,chapathi or even with ghee rice We can make spinach curry in many ways. I have already posted some healthy traditional kerala side dish recipes like spinach curry with grounded coconut and spinach curry with jackfruit seeds (cheera chakkakkkuru curry). Hope you all will like this recipes.

Other dal/lentil recipes
potato spinach omelette
bread toast with spinach/palak toast
spinach dal stir fry

How to make padavalanga parippu curry


1/2 kg of chopped snake gourd(padavalanga)
200 g of chana dal(kadala parippu)
1 no of onion
2 no of tomato
1 spn. of chilli powder
1/2 spn. of turmeric Powder
1/2 of one coconut
1/2 spn. of cumin seeds(cumin)
Salt as required
2 spn. of oil
1 spn. of mustard
2 springs of curry leaves
4-5 dried chillies


Step 01

Pressure cook chana dal along with turmeric powder, sliced onion, green chillies, tomatoes and salt till 3 whistle in low flame.

Step 02

Once the chana dal is half done, add chopped snake gourd, chilli powder, turmeric powder and pressure cook till 2-3 whistle. Keep aside.

Step 03

Grind coconut along with cumin seeds to smooth paste.

Step 04

Add to the snake gourd lentil mix. Cook it for 1 minute. When its starts to boil switch off the curry.Do not allow to boil.

Step 05

Heat oil in a pan.

Step 06

Splutter mustard seeds. Add curry leaves and dried chillies

Step 07

Add this seasoning to the curry and mix well. Cover the pan and serve after 5 minutes.
snake gourd lentil curry

Comments (2)

  1. posted by mcouso on March 8, 2018

    Traditional meatloaf recipes sometimes use uncooked oats. They cook in the oven. If it”s like chewing gravel, I”d suspect the lentils first. If you add salt to lentils early in their cooking, they”ll stay a little crunchy. I usually don”t add salt to lentils until they”re done. If I”m going to use them in a recipe, like this one, I wouldn”t salt them at all.

    • posted by Shameer Mohammed on May 29, 2018

      Thank u for mcouso for the suggestions..


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