Snake Gourd pulp Tambuli

Snake gourd is a vegetable  which is high water content, low in calories, fat free but filling and great to include in weight loss diets. Snake gourd also contains a lot of firber which can help to keep your digestive tract healthy. The firber is also helpful for those with diabetes. It is also a good source of minerals like magnesium, calcium and phosphorus.
Here I used Snake gourd pulp for Tambuli. Tumbuli is a side dish which keeps our body cool and healthy. Normally tumbuli is prepared with butter milk, fresh coconut and other spices and consumed or served in the beginning of the servings. We can have this tumbuli with rice, chapati, poori or toti too.
Things needed :
Snake gourd Pulp : 1 cup
Fresh coconut: 2 Table spoons
Pepper pods : 2 to 3
Jeera : 1/2 Tea spoon
Ghee : 1 Table spoon
Salt : as required
Green chilly : 1
Ingh : a pinch
Curd : 1 Cup
Mustard seeds : 1/4 Tea spoon
Red chilly: 1
Curry leaves : 4 to 5

Method:
1. Scoop out the tender pulp from the Snake gourd and boil or cook in pressure cooker for 6 to 8 minutes using little water, and green chilly and keep it aside to cool.

2. Now keep a pan on the fire and heat. Put ghee. Add jeera and pepper seeds Fry for 10 seconds. Put of the gas.
3. Now grind fresh coconut, fried jeera and pepper and cooked Snake gourd pulp. Use the water from the cooked pulp.
4. Add salt and ingh and grind and mix it well. Now remove the ground mixture from the jar and pour it to the  bowl.
5. Add curd and mix it thoroughly.
6. Now once again keep a pan on the fire. Add the remaining ghee. Put mustard seeds and red chilly. Let the mustard seeds spurt. Add curry leaves and put this spurt mixture to the ready tumbuli and serve with rice or chapati.

Note : You can fry snake gourd pulp while frying pepper and jeera. Fry until it gets tender. Cooking the pulp is good for health. You can also use butter milk instead of curd. Using butter milk is a healthy way but adding curd to the tumbuli taste best. Use less water while boiling.
Time : 15 minutes.
Serves : 2 to 3

Sorekai Junuka (Bottle Gourd -Besan Curry)

Sorekai (Bottle Gourd) junuka or curry is a side dish and we can have it with chapatis, poori, roti or even dosas. It is prepared with sorekai and a spoon of besan (channa powder) and tomatoes.

Ingredients:
Sorekai : 2 Cups(grated)
Tomaties : 2 to 3 (small size)
Green chilly : 2 to 3
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons.
Ginger: an inch
Besan: 2 Tea spoons.
Red chilly powder : 1/2 Tea spoon
Turmeric Powder: a pinch
Jeera or Cumin Seeds: 1/4 Tea spoon
Methi seeds: 3 to 4 seeds
Oil: 1 Table spoon

Method:
1. Wash and grate Sorekai(bottle gourd). Grate ginger and keep all the ingredients aside.
2  Cut coriander leaves,  curry leaves, tomatoes and green chilly.
3: Mix  besan ( channadal powder)  with 1 glass of water and keep it aside.
4 Now keep a big pan on the fire. Put oil and heat. Put jeera to the hot oil and fry for 5 seconds. Add curry leaves and green chilly to it.
5. Now add grated Sorekai (bottle gourd) to the oil. Fry for 2 minutes.
6. Now add the besan mixture ( already mixed besan -water mixture) and stir nicely so that it mixes well with sorekai.
7. Add little red chilly (1/4 to 1/2 spoon) and turmeric powder and mix it well.
8. Cook for 2 minutes. Stir in between so that it does not burn. Cook on low flame.
9. Shift the ready curry to a serving dish, when it thickens and starts leaving the pan.
10. Now add coriander leaves on the top.

Note: Must cook this dish on the low flame. You can add one more spoon of oil if you wish. You can also add cut onions while frying. But the taste differ. Fry grated sorekai nicely till the raw smell disappear to get the better taste. No need to add any garam masala to the curry.
Serves: 3 
Time : 10 Minutes.

Sorekai (Bottle Gourd) - Moong Daal Kichdi.

Moong Daal Doodi Kichidi is prepared with rice and it is a healthy dish. Easy to cook and we can have it for breakfast, lunch or dinner too. Moong dal and Doodhi (Bottle gourd) both help keep our body cool.
Ingredients : 
Moong Daal: 1/2 Cup
Raw Rice: 1 Cup
Bottle gourd : 1 Cup
Pepper Seeds: 5 to 6 Pods
Jeera: 1 Tea spoon
Green chilly: 2 to 3
Ginger: 1/2 Tea spoon
Ghee: 2 Table spoon.
Salt: as required
Curry leaves: 5 to 6
Coriander leaves: 1 Table spoon
Ingh: a pinch
Turmeric Powder: a little
Cashew Nuts: 2 Table spoons.

Method:
1. Wash and cut coriander leaves, curry leaves, green chilly and grate ginger. Wash and grate bottle gourd and keep it aside.
2. Wash and cook rice and moong daal together and keep it aside.
3. Powder or crush pepper pods.
4. Now keep a big pan on the fire and heat. Add 1 table spoon of ghee and put jeera and crushed pepper. Add Cashew nuts, green chilly and curry leaves. Add little ingh to the mixture.  
5. Now add cooked moong dal - rice to the jeera mixture and mix it well. Add 2 to 3 cups of water. Mix it nicely.
6. Add grated bottle gourd, grated ginger and little turmeric powder to the kichidi. Add salt. Mix it nicely. let it boil nicely for 3 to 4 minutes.
7. Now add cut coriander leaves and the remaining ghee to the boiling kichidi and put off the gas. Serve the kichidi with pickle , pappad. Do not forget to put a spoon of ghee on the top .
Note: Do not over cook moong and rice. You can roast moong daal for 3 to 4 minutes. Add required water. It should be little watery consistency. You can also add little more green chilly. Adding the ghee at the end gives better taste.
Time.: 20 to 25 minutes.
Serves : 2 to 3