Halwai July 14, 2018


• 1 cup – Podalangai (Snake Gourd) chopped
• 2 tbsp – Channa Dhal
• 1 Big Onion chopped finely
• 1.5 tbsp – Grated Coconut
• 5 Cashews broken into small pieces
• Salt to taste
• 2 tsp – Oil
• To Temper:
• Bay Leaf a small piece
• 1/4 inch piece Cinnamon
• 3 Cloves
• 5 Garlic chopped finely
• 2 Green chillies chopped finely


  1. Soak channa dal in water for an hour, keep aside.
  2. Clean snake gourd and chop it roughly.
  3. Then grind the gourd with channa dhal coarsely. Set aside.
  4. Roast cashews in a little oil until golden brown and set aside.
  5. In a non-stick pan heat remaining oil and add the items under ‘to temper’.
  6. Then add onions and saute till golden brown.
  7. Then add the gourd-channa dal mix.
  8. Add required salt and give a quick stir.
  9. Keep sauteeing and take care not to burn it.
  10. No need to add water, saute until it turns slightly brown.
  11. At this stage add roasted cashews and coconut, mix well and saute till coconut is slightly browned.
  12. Serve hot.
  13. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee