Padvilienga Thoran( Snakegaurd in crushed coconut paste) | How to make Padvilienga Thoran( Snakegaurd in crushed coconut paste)

By Sheena Omana Narayanan  |  13th Mar 2018  |  
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  • Padvilienga Thoran( Snakegaurd in crushed coconut paste), How to make Padvilienga Thoran( Snakegaurd in crushed coconut paste)
Padvilienga Thoran( Snakegaurd in crushed coconut paste)by Sheena Omana Narayanan
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    5

    People

0

0

About Padvilienga Thoran( Snakegaurd in crushed coconut paste) Recipe

Snake gaurd is one vegetable generally many doesn't enjoy the taste, same applies to me but somehow i love this recipe which i gave a little twist to original thoran recipe. Do try this amazing dish and let me know how is it...here is the recipe

Padvilienga Thoran( Snakegaurd in crushed coconut paste)

Ingredients to make Padvilienga Thoran( Snakegaurd in crushed coconut paste)

  • Snakegaurd:- chopped finely 2 cup
  • onion:- 1 big chopped finely
  • curry leaves- a sprigs
  • mustard seeds:- 1 tsp
  • turmeric Powder- 1 tsp
  • salt as per your taste
  • coconut oil- 1 tbsp
  • chana Daal:- 1 tbsp soaked in water for 1/2 an hour
  • Ingredients for Grinding:-
  • green chilly:- 2 nos chopped finely
  • garlic:- 4-5 nos
  • Grated coconut:- handful
  • cumin seeds:- 1 tsp
  • chana dal roasted - 1 tsp

How to make Padvilienga Thoran( Snakegaurd in crushed coconut paste)

  1. Grind above ingredients listed under grinding and set aside
  2. Heat oil in pan add coconut oil allow it to heat, add chana dal fry until it turns light brown in color, add mustard seeds allow it to splutter.
  3. Add onion and fry until it turns pink in color, add chopped snakegaurd , turmeric powder, salt and curry leaves. Stir nicely and cover with lid and cook until snakegaurd turns soft
  4. Once done add ground masala and stir well until all masala incorporated well with veggies.
  5. Cover with lid and cook again for 2 mins. Switch off the flame and serve hot with rice or chapati

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