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 .

Pumpkin Spicy Mustard Curry

Pumpkin spicy mustard curry is a side dish and it is one of the traditional dish from Udupi.

Udupi Brahmins have their own style of cooking, use of spices are simple and good for health. 

That how they got the popularity and Udupi Brahmin's hotel is very famous world wide.

Here is Pumpkin dry curry which is a simple and yummy dish that every one love to have it.

I have used pumpkin, mustard seeds, red chilly powder and coconut.

Let us see the benefits of eating pumpkin on our diet.

Pumpkin is very nutritious and rich in Vitamin A.

It is rich in Antioxidant and helps to reduce chronic diseases. It helps to boost energy. Vitamin A in pumpkin helps to protect our eye sight. Pumpkin is low in calorie and good for shedding extra weight. They are rich in Vitamin C, potassium and fiber. Pumpkin is good for our skin.

No Onion OR No Garlic is used in this Pumpkin Spicy Mustard Curry.

Let us see the recipe now :

Things needed :

To cook :

Pumpkin : 1 Bowl

To Grind : 

Mustard seeds : 1/2 Teaspoon

Coconut : 1/2 Cup

Red chilly powder : 1 Teaspoon

Tamarind : Very little quantity. (Half of small marble size).

To Add :

Salt : As required 

Jaggery : 1 Tablespoon

Coriander leaves : 1 Tbs

Seasoning :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Tsp

Urid dal : 1/2 Tsp

Curry leaves : 6 to 8 

Method :

1. Wash and remove the skin of pumpkin and cut into small pieces.

2. Grate coconut and dry grind it with mustard seeds, tamarind and chilly powder.

3. Keep a pan on the fire and put oil. Add mustard seeds,urid daland let mustard seeds splutter.

4. Add curry leaves, pumpkin pieces and stir nicely.

5. Add water and cook till the pieces turn soft.

6. Add jaggery and little turmeric powder.

7. Add salt and stir. Let all the moisture dry. 

8. Add ground mustard - coconut mixture and mix it well.

9. Let it cook on low flame for 2 minutes.

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

Note 

Do not cook the vegetable very soft or over cooked. It does not taste good. 

Adding jaggery to the curry is optional.

Use of any cooking oil instead of coconut oil is optional.

Adding more chilly is optional.

Time : 30 Minutes.

Serves : 2 to 3.