Thursday, October 12, 2006


Padavalanga Elisseri- Snake gourd Curry

I called up my mother to get the recipe for Erriseri and she gave the recipe for Elisseri because both sounds little similar when you pronounce it. Elisseri is similar to Koottu curry; the only difference is in koottu curry it has many vegetables with beans or dals. I made Elisseri with toor dal; it can be made with any dal or beans of your choice. This is one of my hubby’s favorite recipes I would say, and I pack this for chapattis. I love the flavor of the coconut and it is super delicious with rice and pappadam. Here goes the recipe!!!


  • Pressure cook ½ cup of toor dal, 1 snake gourd finely chopped, ½ tsp turmeric, and salt. Cook until it releases 2- 3 whistles and turn off the heat.
  • Once the heat releases out, open the lid and add the paste (Grind to a paste: ¼ cup coconut, 2-3 red chilies, and 1 tsp cumin seeds ) and close the lid and allow to sit for few minutes.
  • Heat the pan with 1-2 tsp of oil, add mustard, cumin seeds, curry leaves, 1 broken red chili, 2 tsp of pearl onions, 2 tsp shredded coconut, and saute them .
  • Pour the snake gourd mixture to the seasoning and blend the mixture and turn off the heat.

Serve with rice and pappadam.

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Blogger FH said...

Oh goodie!! That bowl of curry sooo temting!Ah.. now all I need is a bowl of peraly white rice now!!
I posted ur Kerala Sambhar in my Molasses post!!Yummy!!

Thanks to ur mom and you!
Cooking for Diwali?! Have fun!!:))

5:28 AM   Edit
Blogger indosungod said...

Padavalanga Elisseri looks wonderful, this is my next dish to prepare with the few snake gourds I have left in my plant before the cold kills it.

5:38 AM   Edit
Anonymous Anonymous said...

Really? Never even heard of elisseri? which part of kerala says that? wow.. i just call this snakegourd parippu curry..hehehe..
didnt know it was called elisseri..

7:15 AM   Edit
Anonymous Anonymous said...

That curry looks lovely Priya. Thanks for sharing. I will give it a try soon...

8:42 AM   Edit
Blogger Amritha Pavithran said...

The elisseri looks delicious.I am goign to try it out today.Thanks for the recipie priya.I have tried a lot of your recipies ..Everytime its turned out to be superb..Thanx a ton

8:47 AM   Edit
Blogger Priya said...

WOW ..Priya, The elisseri looks delicious. Even I like this a lot, we dont get snake gourd's here, so I substitute it with other veggies :-(

9:20 AM   Edit
Blogger Priya Bhaskaran said...

Hey Inji..I am not sure which part of Kerala says this-- we are from Kannur and Malapuram and we call this as is also called as Koottu Curry nowadays--- I think the ground paste is similar to Koottu curry, Erriserry, and Elisseri--- Elisseri is usually made with Chana dal..I repalced with parippu--- Hope this helps:)

11:14 AM   Edit
Blogger UJ said...

I follow the same method for kootu. Sometime i use green chillis. Pic looks so tempting.

11:22 AM   Edit
Blogger mitr_bayarea said...


Elisseri seems different, I have often used toor dhal only,so am going to try it out with channa dhal for a change this time. Thanks for the snake gourd dish!

11:34 AM   Edit
Blogger Kavitha said...

The Elisseri looks sooo good and so simple to make. This gies on my to try list right away.
Thanks for sharing.

12:55 PM   Edit
Blogger Shah cooks said...

Oh,I had posted the same curry long back but didn't know it was called elissery. Somehow, i can't keep these terms handy in my head.They all have so many variations, it seems the same to me.

5:27 AM   Edit
Blogger Maneka Nirmal said...

we get all fresh veggies here and i make elisseri with many of them.pic is so is ur studies going on?

7:30 AM   Edit
Blogger Deepa Culinary World said...

Hi Priya,

The snake gourd curry looks very nice.I also make but much different.thanks to u & ur mom.

5:09 PM   Edit
Blogger Prema Sundar said...

Looks yummy priya. I haven't cooked snakegourd in this way. Thanks for the recipe.

6:11 PM   Edit
Blogger Latha said...

Yummy looking curry Priya. Will give it a try when I buy Snake gourd next.

7:17 AM   Edit
Anonymous Anonymous said...

I have been an avid reader of your postings for a long time now(a silent one though!)Great postings I am planning on making your "ribbon pakodas " for diwali for my boys! I have question,I happened to get a pack of 'paalappam'podi from the grocers just don't know how to make 'em (how wierd is that!). Please Priya let me know how the real recipe using the podi, if you happen know.

8:11 AM   Edit
Blogger Priya Bhaskaran said...

Hi Deepa,
Sorry for the late response...if you got the palappam mix or palappam rice flour....the rice should be already fried slightly or else you can fry it slightly. Dissolve 1/2 tsp of yeast with little luke warm water and a pinch of sugar. Wait until it rise. Combine the rice flour, yeast mix, and a can of coconut milk and leave overnight in a warm place. It will be fermented in the morning, make appam with appachatti:) You can try the same method with normal rice flour...let me know how it comes:) hope this helps....

9:52 PM   Edit
Blogger Mamatha said...

I tried your chocolate cake - it turned out awesome. It was unbelievably moist, for a recipe that calls for no butter or eggs. In your post, it says 6 tsp of cocoa, whereas the recipe in link you've provided uses 6 Tbs of cocoa - I used 6 Tbs. Just wanted to let you know so you could make a note of it. I used Kahlua instead of the vanilla extract though. Thanks for the super recipe!

3:46 AM   Edit
Blogger Priya Bhaskaran said...

faffer...I made the correction....thanks :)

11:14 PM   Edit
Blogger Nav said...


That looks mouthwatering. I have a snake gourd in my fridge and will try to make it as soon as I can.. Thank you.


9:01 AM   Edit
Blogger Unknown said...

Tried this elisseri for a potuck party..was a hit..thanks for the recipe..

8:41 AM   Edit
Anonymous Anonymous said...

When you say 'pearl onions' do you mean the small onions (put in sambar) or do you mean 'onion seeds-kalonji' ?


2:42 AM   Edit
Blogger Priya Bhaskaran said...

Hi Anon, yes I mean the same small onions which we use for sambhar:)

1:10 AM   Edit

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