Snake Gourd Thoran

Memorable Mealtimes

My mother had the inherent ability to build friendships.No ordinary ones-but the kind that would last a lifetime. Those were days of ordinary simplicity. And yet these ordinary times were amongst the best times we had. Hospitality amongst friends was open and gracious…We celebrated Vishu and Onam and enjoyed the inneumarable “sadyas” (feasts).Food certainly tasted better when shared!
Two favorites-Snake gourd thoran and Tomato pachadi along with sambar,rasam, rice and papad made a delightful Sunday brunch!

Snake gourd thoran

Snake gourd -2, skin scraped, and cut into small pieces
Chana dal-1/2 cup, boiled till tender-grains should remain separate. You can soak the dal in just enough water to cover it, and microwave for 4-5 minutes
½ a cup coarsely grated coconut
4 green chillies, split
A sprig of curry leaves
¼ teaspoon turmeric powder
½ teaspoon red chilli powder (or more)
1 tablespoon ghee
Salt

Place chopped snake gourd in a pan.Cover with just enough water to cook. Add the curry leaves,green chillies, turmeric, salt and red chilli powder.When done, mix in the chana dal and ground coconut.Simmer on low heat for 5 minutes to let the flavours mingle.
Add the ghee.Serve hot.

Tomato pachadi

Tomatoes-2, chopped
Curd- 1 cup whipped
Turmeric powder 1/4 teaspoon
Mustard seeds-1 teaspoon
Dry red chillies-2-3, broken
Curry leaves
Salt
1 tablespoon oil

Grind to a paste:1/4 cup grated coconut,1/2 teaspoon roasted jeera,dry red chillies-2-3
Add this ground coconut to the whipped curd.
Heat oil in a pan.Splutter the mustard seeds, red chillies and curry leaves.Add tomatoes and turmeric.Cook for a minute-don’t overcook.Add the curd-coconut mixture.Season.Simmer for a few minutes.

Pachadi can be made using any vegetable-or fruit….beetroot, ladies finger, pumpkin, pineapple are some.