Snake Gourd - Moong Dal Curry

Snake Gourd is filled with fiberm minerals and vitamins.
Here is a yummy curry using Snake Gourd /Padavala Kai (in Kannada language).

I have used Snake gourd, moong dal, green chilly, ginger and milk.
It simple, quick, easy, delicious and very mild.
Snake gourd is known as Padwal/Chichinda in Hindi, Padavala Kai in Kannada/ Karnataka, Pudavalana in Malayalam/Kerala, Pudalankaai in Tamil/Tamil Nadu and Potlakkaya in Telugu/Andra Pradesh.

Let us see some benefits of Having Snake Gourd in our diet.

Snake Gourd is known for its medicinal values and health benefits in Ayurveda from Ancient periods.
Snake gourd supplies plenty of nutrition to our body. It is filled with water content and helps to cool our body. It is good for heart health and loaded with vitamins and minerals.
Snake gourd has very low calories and zero cholesterol. It is good for people who diet for weight loss. It is full of dietary fiber and digested easily. It is good for diabetes. Snake gourd is helps to remove the toxins from our body. Snake gourd is full of fiber and helps to prevent constipation and regulate the bowel movements. Snake gourd is rich in antioxidants. It helps to strengthen respiratory process in our body. It is good for hair, skin and hair growth.
 There is no Onion or No Garlic in this Snake Gourd Moong Dal Curry.
This simple curry is good for all age group.It is yummy, easy, quick and delicious.

 Let us see the recipe :

Ingredients :

To Cook :
Moong dal : 1/2 Cup
Snake gourd : 1 Small size
Green chilly : 2 to 3
Ginger : An inch
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required
Turmeric powder : A pinch
Coriander leaves : 1 Tablespoon
Boiled Milk : 1/2 Cup
Besan /Channa flour : 1/2 Tsp
Lemon : 1 Tsp. (1/2 lemon).
To Season :
Mustard Seeds : 1 Tsp
Jeera /Cumin Seeds : 1/2 Tsp
Curry Leaves : 5 to 6
Ghee : 1 Tbs
Ingh/Asafoetida : A little

Method :

1. Wash and cut Snake gourd. Remove the pulp and seeds. Cut into small pieces. Keep it aside.

2. Wash moong dal.
3. Wash and peel off the outer layer of ginger, wash again and grate it.
4. Wash curry leaves, coriander leaves cut into small pieces. Wash and slit green chilly.

5. Put snake gourd pieces, moog dal, slit green chilly, grated ginger, 1/2 tsp of methi seeds and 1/2 cup of water in a pressure cooker and cook for 5 to 6 minutes.

6. Let it cool. Take out the cooker lid, add little turmeric powder and required salt. Mix it well.

7. Add little water and let it cook for 2 to 3 minutes.
8. Add boiled milk and 1/2 tsp of besan/channa flour and mix it nicely. Cook for 2 minutes.

9. Put off the gas and add 1/2 lemon extract, Ghee seasoned mustard seeds, jeera, ingh and curry leaves and mix it well.

10. Shift Snake Gourd - Moong Dal Curry to a serving dish and serve as one of the side dish.

Note :

Adding more chilly is optional. Adding methi seeds is optional. Use of besan is optional.
Ghee adds to the taste. Adding any spice is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Snake Gourd Dry Curry

Snake Gourd / Padavala Kai is one of the healthy vegetable and is full of nutritious. We should have these fiber rich vegetables in our diet regularly.

I have tried Snake Gourd Dry Curry, using jeera/cumin seeds/fennel seeds and little mustard seeds.
Added coconut to add the taste and good vitamins.
Udupi Taste Snake Gourd Dry Curry is one of the traditional dish prepared during any festival or feast. We do not use onions or garlic usually in our dishes.
Let us see this simple recipe.
NO ONION or NO GARLIC IS USED IN THIS DRY CURRY.

Ingredients : 

Snake Gourd : 1 ( Small one )
Coconut : 1/2 Cup /2 to 3 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Sambar Powder : 1/2 Teaspoon
Red chilly Powder : 1/2 Tsp
Salt : As required
Coriander leaves : 1 Tablespoon
 To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
Curry Leaves : 5 to 6

Method :

1. Wash and cut snake gourd into very small pieces. Wash curry leaves and coriander leaves.
2. Grate coconut and grind it with sambar powder, red chilly powder and mustard seeds. Remove the ground mixture from the jar and keep it aside.

3. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter.
4. Add curry leaves. Add cut snake gourd pieces and mix it well.
5. Add required water and cook till they turn soft.

6. Add salt. Add little turmeric powder and stir nicely.
7. Add ground coconut mixture and let mix it well. Let it cook on low flame till all the moisture disappear.

9. Shift it to a serving dish, add cut coriander leaves and serve as one of the side dish.

Note :

You can use pressure cooker to cook snake gourd pieces.Do not over cook.
Adding more /less green chilly is optional. Use of jaggery is optional. Use of any cooking oil instead of coconut oil is optional.
Time : 15 Minutes
Serves : 2 to 3 .

Padavala Kai Dal (Snake Gourd Dal)

Padavala Kai/Snake Gourd is known as one of the healthy vegetable that you should make use of it very often. Indian/local seasonal vegetables are always best to use. Padavala Kai Dal is a gravy dish and it goes well with almost all the main dishes.

I have used Snake Gourd, coconut and simple spices.
Let us see some benefits of eating Snake Gourd/Padavalaki.
Snake gourd helps to strengthen the immune system. It detoxifies the body. Helps to improve the digestive process of the body. It is good for diabetes, Good treat for hair loss and helps to reduce the weight. Snake Gourd is rich in nutrients, vitamins and minerals. It contain good amount of dietary fiber, less in calories and high levels of protein. It has vitamin A, vitamin B and vitamin C, manganese, magnesium, calcium, iron, potassium and iodine.
No Onion  or  No Garlic is used in this Snake Gourd Dal.

Ingredients : 

Toor Dal : 1/2 Cup
Snake Gourd : 1 (Medium size)
Green chilly : 2
Ginger : An inch
Lemon : 1 Teaspoon (1/2 of one lemon)
Coconut : 2 Tablespoons
Ghee : 1 Tablespoon
Red chilly : 1
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh : A pinch
Curry Leaves : 6 to 8
Salt : As required
Coriander Leaves : 2 to 3 Tablespoons.

Method :

1. Wash and cook toor dal in pressure cooker for 6 to 8 minutes. (Add required water and cook).
2. Wash and remove the seeds of snake gourd (the pulp inside the snake gourd). Cut into small pieces.
3. Cook snake gourd pieces with required water till they turn soft.
4. Wash and Slit green chilly and cut coriander leaves and curry leaves.
5. Wash and remove the outer layer of ginger, wash it again and then grate it. Keep it aside.
6. Wash and cut lemon and remove the seeds from inside.
7. Grate coconut and grind it with little water till paste and remove from the mixi jar.

8. Keep a big pan and add cooked snake gourd pieces. Add cooked dal. Add little turmeric powder.
9. Add salt and mix it well. Add slit green chilly and grated ginger. Mix it well and let it boil for 3 to      4 minutes.

10. Add ground coconut and mix it well. Let it boil for 2 minutes. Shift the curry to a serving dish.
11. Keep a small pan and put ghee/oil. Add mustard seeds and jeera/cumin seeds.
12. Let the mustard seeds splutter. Add red chilly , ingh and fry for 5 seconds. Add curry leaves.
13. Add this seasonings to Snake Gourd Dal. . Add lemon extract.

14. Add coriander leaves and serve.

Note : 

Adding coconut is optional. Coconut adds taste to the curry. You can use plain boiled milk instead of coconut. Adding onions and garlic is optional. Do not make dal spicy. Mild spicy dal taste better. Use of oil instead of ghee is optional. Ghee adds aroma to the dal. (Ghee is good for health).
Adding moong dal instead of toor dal is optional. Taste differ. ( I have used toor dal).
Time : 20 Minutes.
Serves : 3 to 4. 

Snake Gourd Dal (Padavala kaayi tovve)

Snake Gourd/Padavalakai is one of the healthy vegetable you get al around the year. Many many preparations can be done using this Snake gourd. It is also called as Padavalakai in Kannada. (Karnataka - India). We do prepare sweet curry, dry curry, and Kalasu (coconut jeera mix curry) and even payasa/kheer is prepared using Padavalkai

I have used Padavalaki, moong dal, ginger and some spices. I have added little milk. 

Adding milk to the curry helps to enhance the taste and aroma. I have seen one of my Sri Lankan friend adding milk instead of coconut milk.
Let us see some benefits of eating "Snake Gourd" in our diet.
Snake gourd is good for detoxifying the body. It is said that it reduces the fever, improve the digestion, and helps to strengthen the immune system. It also helps in treating the dieabetes, boost strength adn good for hair and weight loss. It is loaded with nutrients, vitamins and minerals which are essential for our health. It contain good amount of dietary fiber and good for people who suffer from constipation. It is low in calories and is rich with protein. It is loaded with Vitamin  A, B, and Vitamin C. It has minerals like manganese, magnesium, calcium, iron, potassium and iodine.
It is an easy dish and anyone can try. Snake Gourd Dal goes well with all type of rotis, naans, plain rice or any spicy rice.
No Onion or No Garlic in this " Snake Gourd Dal ". 
I have used pressure cooker to cook.

Things Needed :

To Cook :
Snake Gourd : 2 Small ones.
Moong Dal : 1/2 Cup (2 Handful)
Ginger : An inch
Green Chilly : 2
To Add :
Jeera/Cumin Seeds Seasoning : 1 Teaspoon
Fresh Milk : 1/2 Cup
Coriander Leaves : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch
Lemon : 1/2 Potion
Seasoning :
Oil : 1 Teaspoon
Red chilly : 1
Curry Leaves : 5 to 6 leaves
Ingh : A pinch

Method :

1. Wash and cut Snake gourd, coriander leaves and curry leaves.
2. Remove inner pulp from snake gourd.  Cut snake gourd and coriander leaves in to small.               3. Wash moong dal and keep it aside. Slit green chilly in the middle.

4. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Put snake gourd, washed moong dal, green chilly and grated ginger in a small pressure cooker.
6. Add littel turmeric powder and 1/2 cup of water and close the lid.
7. Put weight and cook for 6 to 8 minutes. Put off the fire. Let it cool.

7. Put weight and cook for 6 to 8 minutes. Put off the fire. Let it cool.
8. Open the lid. Mix the ingredients and add 1 cup of water.
9. Add salt and mix it well. Let it cook for 2 minutes.
10. Add jeera/cumin seeds seasoning. Add milk and cook on low flame for a minute.

11. Add lemon juice and shift the dal to a seriving dish. Add a spoon of ghee before serving.

12. Add coriander leaves and serve with the main dish.

Note :

Do not over cook. You can cook separately. (Not necessary to use pressure cooker). Adding milk is optional. You can use coconut milk instead of milk. Adding onions and garlic is optional. Adding more spice is optional. Adding ghee is optional.
Time : 30 Minutes
Serves : 3 to 4 .

Snake Gourd Kheer

Ready to serve Padavalakai/Snake Gourd Kheer/Payasa 

    

 

Snake Gourd is a vegetable and it is known as padavala kai in Kannada, Chinchinda or Padaval in Hindi, Padavalanga in Malayalam, Pudalnkai in Tamil. Snake gourd is used here in this recipe for Kheer.(Payasam). This Kheer contain Padavala kai, jaggery, coconut, milk and cardamom. This kheer helps you to cool down the body.  Since the jaggery is used all age group can enjoy this kheer.
Snake gourd is very high in water content and has a cooling effect on the  body. It is low in calories and fat free. Snake gourd contain lots of fiber which is helpful for the digestive system. The fiber is also helpful for those with diabetes. It is a good resource of minerals.

Things Needed :
Snake gourd : 2 (small size)
Jaggery : 1/2 Cup
Coconut : 1 Cup
Milk : 1 Cup
Beaten Rice (Awalakki) : 3 to 4 Table spoon
Cardamom : 5 to 6 Pods
Ghee : 1 Table spoon
Cashew nuts : 2 Table spoons

 Method :
1. Wash and cut Snake gourd into small pieces and pressure cook for 5 to 6 minutes.

2. Grate coconut and keep it aside.
3. Powder cardamom and keep it aside.
4. Grind coconut with little water and squeeze out the milk. Grind the coconut again with little more water and squeeze out the milk again from the ground coconut mixture and keep them separately.

5. Now keep a pan on the fire and put cooked snake gourd pieces and jaggery. Cook them together for 2 to 3 minutes. Add the thinner (coconut milk which got in the second time).
6. Add beaten rice and mix it nicely and let it cook for 2 minutes.

7. Now add the thicker coconut milk and just boil for 1 minute. Put off the gas and pour the ready kheer to a serving bowl. Add cardamom powder.
8. Now keep a small pan and heat. Add ghee and fry cashew nuts for 10 seconds. Pour cashew ghee mixture to the ready kheer.
9. Add milk when you are ready to serve the kheer and serve hot or cold kheer.

Note :

 You can also grind coconut into paste and add it to the kheer instead of coconut milk. Use 5 to 6 almonds  with coconut if you are grinding the coconut into paste. It will help the coconut to be paste consistency and helps the kheer to thickens. You can also clean the jaggery by boiling jaggery with little water and when it dissolve sieve the jaggery in a siever. It helps to take away the dirt from the jaggery.

Time : 30 Minutes
Serves : 6