Snake Gourd & Toor Dal Recipe – Authentic South Indian Curry

Last Updated on 2 months by Neha Deshmukh

Snake Gourd & Toor Dal Recipe – Authentic South Indian Curry

Introduction

There’s just something so comforting about a simple South Indian curry, isn’t there? This Snake Gourd & Toor Dal curry (Padavalanga Parippu) is one of those dishes that instantly transports me back to my grandmother’s kitchen. It’s a flavourful, healthy, and surprisingly easy dish to make – perfect for a weeknight meal or a special occasion. I first made this when I was trying to recreate my amma’s cooking, and it’s been a family favourite ever since! Let’s dive in and I’ll show you how to make it.

Why You’ll Love This Recipe

This curry is a wonderful blend of textures and tastes. The slightly bitter snake gourd beautifully complements the earthy toor dal, all brought together by a fragrant coconut and spice blend. It’s a complete meal in itself, packed with nutrients, and incredibly satisfying. Plus, it’s a fantastic way to incorporate more vegetables into your diet!

Ingredients

Here’s what you’ll need to make this delicious curry:

• 450 gms Padavalanga (snake gourd)
• 1/3 cup Toor dal (sambar parippu)
• 1/2 – 3/4 cup Grated coconut
• 1 Small onion (sliced)
• 1/2 tsp Chopped garlic
• 1-2 Green chilli
• 1/8 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 6-8 Small onion
• 2 Dry red chilli
• 1/2 tsp Mustard seeds
• Curry leaves
• Salt (to taste)
• Coconut oil

Ingredient Notes

Let’s talk about the ingredients – a few little tips can make all the difference!

Padavalanga (Snake Gourd) – Varieties & Selection

Padavalanga, or snake gourd, comes in different varieties. Look for firm, bright green gourds without any blemishes. The longer, thinner ones tend to have fewer seeds. Don’t worry about the slightly bumpy skin – that’s perfectly normal!

Toor Dal (Sambar Parippu) – Regional Differences & Benefits

Toor dal is a staple in South Indian cuisine. It’s a powerhouse of protein and fibre. You can find it easily in any Indian grocery store. Sometimes it’s called arhar dal in other parts of India.

Coconut – Fresh vs. Dried & Flavor Profile

Freshly grated coconut is always best for that authentic flavour. But if you can’t find it, unsweetened desiccated coconut works well too. Just remember to soak it in a little warm water for about 10 minutes to soften it before using.

Small Onion – A South Indian Staple

These tiny onions (shallots) add a unique sweetness and flavour that regular onions just can’t replicate. They’re essential in many South Indian dishes.

Unique Spice Blend – Cumin & Turmeric Combination

The cumin and turmeric work beautifully together, adding warmth and a lovely golden colour to the curry. Don’t skip them!

Coconut Oil – Traditional Cooking Medium

Coconut oil is the traditional cooking medium for this curry, lending a subtle sweetness and aroma. You can substitute with vegetable oil if needed, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the toor dal thoroughly. Pressure cook it with 1 cup of water for 3-4 whistles. Let the pressure release naturally before draining the dal.
2. While the dal is cooking, prepare the coconut mixture. In a mixer, blend the grated coconut, sliced small onion, green chilli, cumin seeds, garlic, and turmeric powder into a coarse paste. Don’t add water – we want a thick mixture.
3. Next, dice the snake gourd. Cook it in a pan with a little water and salt for 15-20 minutes, until it’s tender and the water has evaporated. We want it to be dry, not watery.
4. Now for the tempering! Heat a generous amount of coconut oil in a pan. Once hot, add the mustard seeds. When they splutter, add the remaining small onions and dry red chillies. Sauté for 2-3 minutes until the onions are golden brown and fragrant.
5. Add the coconut mixture to the pan and cook for another 3-4 minutes, stirring constantly, until it becomes fragrant and slightly golden.
6. Finally, add the cooked dal and snake gourd to the pan. Gently stir everything together and simmer, covered, for 2-3 minutes to allow the flavours to meld. Serve hot with rice or roti!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Right Consistency

The curry should be thick and creamy, not watery. If it’s too thick, add a splash of hot water. If it’s too thin, simmer for a few more minutes uncovered.

Preventing the Snake Gourd from Becoming Mushy

Don’t overcook the snake gourd! It should be tender but still hold its shape.

Balancing the Spice Levels

Adjust the number of green chillies to your liking. If you prefer a milder curry, remove the seeds from the chillies.

Using the Correct Type of Coconut

Fresh coconut is best, but good quality desiccated coconut works well too.

Pressure Cooking Tips for Toor Dal

Make sure the dal is well-washed before pressure cooking. This helps remove any bitterness.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the number of green chillies and dry red chillies to control the spice level.

Festival Adaptation (Onam, Pongal)

This curry is often served as part of a traditional Onam or Pongal sadya (feast).

Using Different Gourds (Bottle Gourd, Ridge Gourd)

You can substitute snake gourd with bottle gourd (lauki) or ridge gourd (turai) if you prefer.

Serving Suggestions

This Snake Gourd & Toor Dal curry is delicious with:

• Steaming hot rice
• Roti or paratha
• A side of papadums
• A dollop of ghee

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is Padavalanga and is it nutritious?

Padavalanga, or snake gourd, is a long, slender vegetable commonly used in South Indian cuisine. It’s low in calories and rich in vitamins and minerals.

Can I use pre-cooked Toor Dal to save time?

Yes, you can! Just reduce the simmering time in the final step.

What is the best way to cut and prepare snake gourd?

Cut the snake gourd lengthwise and scoop out the seeds. Then, dice it into bite-sized pieces.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

What are some good accompaniments for this Snake Gourd & Toor Dal curry?

Rice, roti, papadums, and a dollop of ghee are all great accompaniments.

Is there a substitute for small onions?

If you can’t find small onions, you can use regular onions, finely chopped. But the flavour won’t be quite the same.