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. 

Easy Pineapple Curry

Pineapple curry or gojju is a sweet taste curry and goes well with almost all dishes. It is one of the traditional dish done normally during the festival or feast.

I have used Sesame seeds, little dry coconut, pineapple and jaggery.
Lets see some benefits of eating Coriander seeds in our diet.
Coriander seeds are rich in dietary fiber. The seeds have good source of important fatty acids. They are rich in Omega - 6, anti flatulent and anti oxidant properties.  It is good for digestive system and help the people who suffer from constipation problems. The seeds help to lower the bad cholesterol levels. They do contain minerals like Iron, copper, calcium, potassium, manganese, zinc and magnesium. Iron helps in cell metabolism and red blood cell formation.
Lets see the recipe now.

Things Needed :

Pineapple : 1 (Small One)
Potato : 1 (Medium size)
Jaggery : 2 Tablespoons
Sesame seeds : 1 Tablespoon
Rasam Powder : 1 Tablespoon
Dry coconut : 2 to 3 Tablespoons
Salt : As required
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Oil : 1 Teaspoon
Curry Leaves : 6 to 8

Method :

1. Wash and remove the outer layer of pineapple and potato. Wash potato and cut pineapple and potato into small pieces.
2. Cook the cut pieces with little water till soft.

3. Grate or cut coconut, dry roast sesame seeds on low flame and when sesame seeds well roasted remove from the pan and put it in a big tray or plate.

4. Grind dry coconut, rasam powder and roasted sesame seeds with little water.
5. Remove from the mixi jar.

6. Now keep a big pan on the fire and put a teaspoon of oil. Put mustard seeds and ingh
7. Let mustard seeds splutter. Add curry leaves. Add cooked pineapple - potato pieces.
8. Add required salt, turmeric powder and jaggery. .
9. Add ground coconut, sesame mixture and required water. Mix it well.

10. Let it cook for 2 to 3 minutes. Stir slowly in between.
11. Shift the ready pinapple curry to a serving dish.

12. Serve with any main dish and enjoy.

Note :

Use of jaggery is optional. More/less. Use of coconut oil is optional. Any cooking oil of your taste can be used. Use of any brand rasam powder is optional. I have used Mayyas Rasam powder. Home made rasam powder is always best. You can use capsicum, lady finger and raw mango instead of pineapple.
Time : 20 Minutes.
Serves : 3 to 4.
Rasam Powder : Roast 1/4 Teaspoon of methi/fenugrik seeds, 2 tablespoons of coriander seeds, 5  to 6 byadagi red chilly, 1/2 Teaspoon of jeera/cumin seeds. Add asafoetida and curry leaves and mix it well. Let it cool. Dry grind this roasted mixture to get rasam powder. (Must do it on low flame to get the good aroma. (Do not burn or over roast).