Snakegourd Stir fry/Padavalanga thoran/Podalanga poriyal

Ingredients:

Snakegourd - 1- 2nos (medium size)

Channa dal/Kadalaiparuppu - 1/4cup

Red chilly - 2nos

Gratted coconut - 3tsp

Mustard seeds - 1tsp

shallots - 3-4nos(chopped)(optional)

Oil - 1tsp

Tumeric powder - a pinch

Curry leaves - few

Preparation:

1)Soak the chanadal for 15-20mins. After 20mins in a vessels, add the snakegourd(cut into cubes), channa dal, salt, tumeric powder, little water and cook them till it turns soft

2)Heat a kadai, add oil,mustard seeds after splutters, shallots saute for few mins, then add red chilly, curry leaves,cooked snakegourd and  finally add coconut cook for 2-3mins

3)Stir fry is ready to serve. Goes well with rice.

Butter Milk / Mor

Ingredients:

Curd - 1/2cup

Water - 1cup

Ginger - small piece

Coriander & curry leaves - 2-3leaves

Salt - to taste

Preparation:

Blend all the above ingredients in the mixer for few seconds and serve chill.

Jackfruit Appam/Chakka Unniappam

Ingredients:
Raw rice - 1cup
Jackfruit/Chakka - 3pieces
Jaggery - 1/2cup (as required)
Cardomom powder - 1/2tsp


Preparation:
1) Soak the rice for 4-5 hrs. Grind them with jackfruit into fine batter(* its should be in idly batter consistency) or can also use 1 cup of rice flour instead of rice 
2)Add the jaggery in little water and  heat them till it melts
3)Filter them and add it to the batter

3)Keep the batter for 4-5hrs. Then heat a unniappam/Panniyaram kadai, add 1/4 tsp oil in the hole and add the batter. Fry till brown colour.
* If the batter is too watery, can add little maida/rice flour for thick consistency

 

 This jackfruit unniappam  is going for raks kitchen and nivedita's kitchen celebrate  sweet event