Snake Gourd & Sweet Potato Sweet Curry

Snake Gourd & Sweet Potato curry is a gravy dish and it is one of the traditional dish of Udupi. It is slightly sweet so it is called sweet curry and serving in the beginning of the lunch.
I have used Snake gourd, sweet potato, fresh coconut and red chilly for spice.
It is very easy and yummy curry and goes well with almost all the main dish.

Let us see some benefits of having " Ghee " in our diet.
Ghee helps to boost energy and reduce inflammation in the joints. It helps to reduce  allergy and protect us from chronic disease. It helps in our eye health and strengthen our immune system. Ghee is rich source of good fatty acids and it is useful for the body. It is good for athletes or any other people to be active. It provides high energy. It has good amount of anti oxidant properties and helps in reducing the stress in the body. Ghee has good amount of Vitamin A, Vitamin E and Vitamin D properties. Ghee contain monounsaturated  fats/Omega -3 and some fatty acids and they are good for positive health benefits to the body.
No Onion or No Garlic added in this Snake Gourd and Sweet Potato Sweet Curry.

It is called as sweet curry because little more quantity of jaggery is added than ususal to the curry and not much of spice except the red chilly which is used in seasoning.

Let us see the recipe Now :

Things Needed : 

To Cook 
Snake Gourd/Padavala Kai : 1 Bowl ( One small snake gourd)
Sweet Potato : 1 (medium size)
To Add :
Jaggery : 1 Tablespoons
Salt : As required
To Grind :
Fresh grated coconut : 1 Cup
Soaked Raw rice : 1 Teaspoon
To Season 
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ghee : 1 Tablespoon
Curry Leaves : 5 to 6

Method :

1. Wash and cut snake gourd into small pieces
2. Wash and remove the outer layer of sweet potato and wash it again. Cut into small pieces.
3. Cook snake gourd pieces and sweet potatoes with little water till soft.
4. Soak raw rice for 5 minutes.
5. Grate coconut and grind it with soaked raw rice using required water. Remove from the mixi jar.
6. Keep a big pan on the fire and add cooked vegetalbes. ( Snake gourd and sweet potato pieces ).
7. Add salt and let it boil for a minute. Add ground coconut and mix it well.
8. Add jaggery and required salt. Mix it well. Let it cook for 2 to 3 minutes.
9. Shift the " Snake Gourd & Sweet Potato Sweet Curry to a serving dish.
10. Add ghee fried mustard seeds, red chilly and curry leaves seasoning  to the curry and serve.

Note : 

Do not over cook the vegetables. Adding more /less jaggery is optional. Adding cashew nuts instead of soaked raw rice is optional.( 4 to 5 pods). Use of ghee is optional. The curry should be mild and not spicy.
You can also try this sweet curry with watermelon rind, ridge gourd, chayote squash/seeme badane, bottle gourd and carrots.
Time : 20 Minutes
Serves : 3 to 4 
Traditional South Indian Dish.

Sesame Seeds Spicy Rice

Sesame Seeds Spicy Rice is a rice dish and the fresh spice powder really adds to the taste. Always it is better to prepare spice powder since it is so healthy habit.

I have used channa dal, little urid dal, sesame seeds and chilly powder with a few pods of cloves and coconut.

Sesame seeds spicy rice can be eaten for breakfast, brunch, lunch or dinner. You can have it for one pot meal or on festival or feast days. Good for Picnics, outings, lunch box or one pot meal.

Let us see some benefits of having "Sesame seeds" in our diet.
Sesame seeds are filled with minerals and vitamins. They are an excellent source of copper. They are rich in manganese,  calcium, phosphorus, magnesium, iron, Vitamin B1, Vitamin B6  and dietary fiber. They helps to prevent diabetes, lower blood pressure, build strong bones and protect against radiation. They help to increase heart health. helps to cure sleep disorders, improves digestion and improve inflammation. They also helps in boosting respiratory health, improve blood circulation, detoxify the body and eliminate chronic stress.
No Onion or No Garlic in this " Sesame Seeds Spice Rice".
Let us see the recipe now.

Things Needed :

Cooked rice : 1 Cup

Spices to Roast/Fry
Channa dal : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Sesame Seeds : 1 Table Spoon
Rasam Powder : 2 Teaspoons
Curry leaves : 6 to 8
Coconut : 1 /2 Cup
Oil : 1/2 Teaspoon
Ingh/asafoetida : A pinch

To prepare tamarind paste:
Tamarind :  1 Small gooseberry size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric powder : A little

To Season :
Cooking oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Ground Nuts : 2 Tablespoons
Curry Leaves : 8 to 10

Method :

1. Wash and curry leaves and cut into small and keep it aside.
2. Grate coconut and keep it aside. Soak tamarind in hot water for 5 minutes and squeeze out the pulp.
3. Keep a pan on the fire and put 1 teaspoon of oil. Let it heat.
4. Add channa dal and fry for a minute on low flame. Add urid dal and let the dals get brown colour.
5. Add sesame seeds and fry till they start splutter.

6. Add coconut and fry. Put off the fire and add rasam powder. Let it cool.  

7. Dry grind this mixture once it is cooled. Keep this fresh ground spice aside.

8. Keep a pan on the fire and add tamarind pulp. Add jaggery to it and boil.

9. Add salt and turmeric powder. Let it boil and get thick slowly. (On medium flame).
10. Add 2 to 3 tablespoons of powdered spice and mix it well. Let it turn as thick paste.

11. Add cooked rice and put off the fire.

12. Keep a small pan and heat. Add 2 tablespoons of oil and heat.
13. Add mustard seeds, urid dal. Let it get splutter, Add groundnuts and fry till they turn slightly golden brown.
14. Add this fried mixture to Rice and mix all the ingredients nicely. (Slowly).

15. You can a teaspoon of spice mixture on the top and mix it well. Top up with a tablespoon of fresh coconut. Shift the ready Sesame Seeds Spicy Rice to a serving dish.

12. Serve with a cup of curd.

Note :

Adding onions or garlic is optional. Adding little garam masala or rasam powder is optional. ( I did add rasam powder.). Adding fresh ground spice adds to the taste. Adding more chilly is optional.
Time : 20 Minutes if using cooked rice (or another 20 minutes to cook rice)
Serves : 2 to 3.