Padavalanga Unakka Chemmeen Peera Pattichathu / Snakegourd and dried prawns peera

Ingredients

1. Padavalanga / snake gourd – 1 small, (Remove the seeds and cut into 1.5 inch pieces)

2. Unakka Chemmeen – 1/2 cup, cleaned

3. Turmeric powder – 1/2 tsp

Chili powder – 1/4 tsp

Coriander powder – 1/4 tsp

Green chilies – 4 – 5, diagonally sliced

Curry leaves – 1 sprig

Water – 1/4 cup

4. Shallots – 1/3 cup, halved

Kudam puli / cocums – 1 large, soaked in enough water for 10 minutes

Grated coconut – 1 – 1.5 cup

5. Salt – To taste

6. Curry leaves – A few

Coconut oil – 1 tbsp

Method

Combine snake gourd pieces with ingredients numbered 3 and salt, to taste. Cook covered for 5- 7 minutes until half done. Add dried prawns, halved shallots, kudam puli (tear kudam puli into smaller pieces) and grated coconut. Mix well. Add 1 – 2 tbsp water if dry. Cover and cook over low heat until snake gourd is completely done. Taste-check for salt. Add a tbsp of coconut oil and a few curry leaves. Serve with rice after 10 minutes.