Padavalanga/bottle gourd/snake gourd 2 cups, chopped to cubes
Cherupayar parippu/split moong dal ½ cup
Grated coconut ½ cup
Turmeric powder ¼ tsp
Cumin seeds ¼ tsp
Green chilly 2 nos
Garlic 2 pods
Salt as needed
Water 1-1 ½ cups
Wash and pressure cook the cherupayar parippu/split moong dal till 2 whistles. Allow pressure to release and drain excess water. Set this aside.
Meanwhile add water to a pan and cook the padavalanga/bottle gourd with salt and turmeric powder until soft. Also using a blender, coarsely grind grated coconut, cumin seeds, green chilly and garlic. Set this aside.
Once the vegetable is cooked well and is soft to touch add the cooked cherupayar parippu/split moong dal along with the ground coconut mixture. Mix well to combine and cook covered on simmer for 10 minutes. Adjust salt if necessary and remove from fire. Serve with rice.