Padavalanga Parippu Thoran

(Snake Gourd with Lentils)
Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 2 cups snake gourd, washed and cut into small pieces
  • ½ cup chana dal, soaked in water for 15 minutes and cooked on stovetop or pressure cooker
  • ¾ cup coconut, grated
  • 2 green chilies, diced
  • 1 shallot
  • 2 cloves garlic
  • ½ teaspoon turmeric
  • ½ teaspoon cumin seed

For Tempering:

  • 2 tablespoons coconut oil *
  • ½ teaspoon mustard seed
  • 2 dry red chilies, whole
  • 1 stalk of curry leaves
  • ½ of medium onion, diced
  • 1 teaspoon salt, or as needed


  • Coarsely grind the grated coconut, green chilies, shallots, garlic, turmeric, and cumin seeds.
  • Set aside.

For Tempering:

  • In a pan, add the oil.
  • When the oil is hot, add the mustard seeds.
  • When the mustard seeds pop, add the onions and a teaspoon of salt, and stir well.
  • Add the dry whole chilies and the curry leaves.
  • When the onions are slightly brown, add the coarsely ground coconut mix for about 2 minutes and add the diced snake gourd.
  • Mix well and cook on low heat with the lid closed.
  • Cook for another 2 minutes with a tablespoon of water and close the lid.
  • Remove the lid and add the cooked dhal and continue cooking for another 2-3 minutes.
  • The Snake Gourd Thoran is now ready to serve.



*I prefer coconut oil for tempering, but you can use any oil.
Note: This video is in the Malayalam language with English subtitles.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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