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 .

Sesame Gojju Avalakki

Avalakki/Poha/Aval/ is one of the easy dish that one can do within in a short time.You can prepare many many dishes using avalakki. This time I have prepared Sesame (Ellu/Till) gojju Avalakki.
I have used thick variety of avalakki, added some spice, Sesame seeds gojju, jaggery and little ghee.

Lets see some benefits of eating sesame seeds in our diet.
Sesame seeds/Gingly seeds are an excellent source of minerals and vitamins. They are rich in copper, manganese, calcium, magnesium, iron and phosphorus. They are rich in dietary fiber. They help to prevent high blood pressure. They help to build strong bones, increase heart health, help to cure sleep disorders and improve digestion. It also helps to reduce inflammation,
Let us see the recipe now :

Ingredients : 

Thick variety of Avalakki/Aval/Poha/ Beaten or flattened rice : 2 Cups.
Jaggery : 2 Tablespoons
Sesame Gojju : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Turmeric powder : a pinch
Oil : 1 Tablespoon
Ghee : 1 Tablespoon
Coconut : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Ground Nuts : 2 To 3 Tablespoons
Curry Leaves : 6 to 8 or more
Ingh : a little
Salt : As required

Method : 

1. Wash avalakki remove all the water and keep it aside. Add a spoon of Sesame gojju.
2. Add rasam powder, turmeric powder, jaggery, salt and mix it well.
3. Keep this avalakki for 5 to 10 minutes.

4. Wash curry leaves and keep it aside. Grate coconut.
5. Keep a pan on the fire. Add oil and heat. Put mustard seeds, urid dal and let the mustard splutter.
6. Add groundnuts and fry till they turn golden brown. Add curry leaves and ingh.
7. Now add mixed avalakki and mix it well. Add 1/4 cup of water. Let it cook on low flame.

8. Mix it slowly and let all the moisture disappear. Add a spoon of ghee on the top.
9. Add grated coconut and mix it nicely. Shift the ready avalakki to a serving dish.

10. Serve with a cup of curd.

Note :

You can use any puliyogre gojju instead of sesame gojju.  Use of any brand rasam powder is optional. Adding more/less spice is optional. Adding ghee is optional.
Time : 20 Minutes.
Serves : 3 to 4 

Recipe for Sesame gojju : 

Things Needed :
Sesame seeds : 3 to 4 Tablespoons, 4 to 5 pepper pods, 1 Tablespoon of jaggery, 1 tablespoon of ground nuts and little salt.

Method :
Dry roast sesame seeds (black/white), peper, till it pops up. Remove from the fire and let it cool. Dry roast groundnuts slightly. Dry grind sesame seeds and pepper pods till powder. Remove from the mixi jar.
Soak a lemon size of tamarind in hot water for 5 minutes and squeeze out the pulp.
Keep a pan on the fire and heat. Add tamarind pulp, salt and jaggery. Let it boil for 2 to 3 minutes. Add a pinch of turmeric powder, dry ground sesame powder and mix it well. Add roasted ground nuts. Let every thing mixes well and get thicken. Put off the fire and leave it for cooling. Sesame gojju is ready to use.
Do not keep this gojju for a long time. ( Maximum 1 Week).