Snake Gourd Moong Curry
Potlakaya Pesarapappu Kura.
Snake gourd is chopped into circles and boiled in water till soft. Moong dal is boiled separately till soft but whole and added to the cooked snake gourd. Serve snake gourd with moong dal over steamed rice and dollop of ghee.
Makes: around 3 Servings of Snake Gourd Moong Curry.
Ingredients:
Snake gourd 1 Large
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Turmeric Powder a Big Pinch
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Peel, wash and grate the ginger.
Discard the seeds and chop the snake gourd into small circles.
Wash moong dal in water and boil in a cup of water for around 15 minutes.
Once moong dal is translucent but whole and soft, strain it.
Remove stems, wash and finely chop the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and ginger.
Fry for few seconds, add cooked snake gourd and fry for couple of minutes.
Alternatively, if snake gourd is tender, cook covered in the pan till soft instead of boiling it.
Stir in cooked moong dal, turmeric powder and salt.
Fry for few minutes and remove from heat.
Serve snake gourd moong dal curry over plain steamed rice and dollop of ghee.
Notes: Make sure moong dal is boiled well before adding to the pan.
Suggestions: Adjust spice with green chiles. If snake gourd is not cooked well, put the curry back on heat and cook covered on low flame till done. Add a splash of water if required.
Variations: Check other recipes with snake gourd here.
Other Names: Snake Gourd Moong Curry, Potlakaya Pesarapappu Kura.
Snake Gourd Onion Chutney
Potlakaya Ullipaya Pachadi.
Snake gourd is chopped up with skin and cooked in oil along with onion. They are then coarsely ground along with freshly roasted lentils and finished with talimpu. Serve snake gourd onion chutney with steamed rice.
Makes: around 3 Servings of Snake Gourd Onion Chutney.
Ingredients:
Snake Gourd 1 Small Size (around 8 inch long)
Onion 1 Small
Green Chiles 2 – 3
Salt to Taste
Oil 1 tsp
Talimpu:
Mustard Seeds 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 1/4 tsp
Method of preparation:
Wash, remove ends and chop snake gourd into small chunks.
Peel and dice the onion.
Remove stems, wash and roughly chop green chiles.
Heat few drops of oil in a pan, add chana dal and fry for few seconds.
Then add the urad dal and coriander seeds and fry for few more seconds till aromatic.
Grind the roasted ingredients into fine powder using a spice grinder.
Heat a tsp of oil in a pan, add chopped snake gourd and salt.
Add a splash of water and cook covered on low flame for few minutes.
Uncover, stir in green chiles and onion and cook covered again for couple of minutes.
Uncover and fry for a minute on medium flame.
Using a mortar and pestle, crush the cooked snake gourd and onion mixture with ground lentil powder and salt (if necessary).
Alternatively, add the snake gourd onion mixture to the grinder containing the ground lentil powder and pulse couple of times.
Once coarsely ground, remove the snake gourd onion chutney onto a bowl.
Heat oil in a pan, add mustard seeds, broken red chiles and curry leaves.
When mustard seeds start spluttering, add the ground snake gourd chutney and stir well.
Remove from heat and serve snake gourd onion chutney with steamed rice.
Notes: Make sure snake gourd is cooked well.
Suggestions: You can slightly peel the snake gourd and discard the seeds if they are not soft enough.
Variations: Check other recipes with snake gourd here.
Other Names: Snake Gourd Onion Chutney, Potlakaya Ullipaya Pachadi.
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