I have posted some thoran recipes earlier. This is a very simple preparation and tastes wonderful. It also pairs well with several ‘wet’ dishes that are mixed into the rice – like sambar, rasam, mulakootal, mulakooshyam, morkootan… My post today is a thoran using snake gourd. This is a summer vegetable and the season is almost over. I therefore thought it appropriate to post this recipe quickly. Do try it – I am sure you will fall in love with it.

Ingredients
1/2 cup snake gourd, chopped fine
1/4 coconut, grated
3-4 green chillies
1 tbsp pigeon peas (tur dal, thuvaram parupu)
1 tsp turmeric powder (haldi, manjal podi)
1 sprig curry leaves
Salt to taste
For The Seasoning
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
Method
Wash and cook the pigeon peas in a pressure cooker (maybe 4 whistles)
It should be cooked, but not mushy
Let the steam release naturally and open the lid
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the black lentils and roast till they turn golden brown
Add the snake gourd, turmeric powder and salt
Add very little water, only if strictly necessary
Meanwhile, coarsely grind the coconut with the green chillies
Add this to the vegetable and mix well
Add the cooked pigeon peas and curry leaves
Mix well and remove from flame
Serve hot with steamed red/brown rice
Enjoy!