Snakegourd Stir Fry with Moong dal | Paasi paruppu Podalanga Poriyal | Step by Step Recipe

Days tend to get extremely busy without our notice and I was surprised to note that almost 10 days have gone without an update. I am struggling to keep up with the posts and there are so many drafts that I want to clear off, guess it requires more efforts than what I have. When I actually think back on what's happening, guess we just caught up the everyday rut of rushing the kids to school, rushing off to work. Wish life could pass on more leisurely so that one gets to remember these incidents.

There are days stretching endless with me chatting with Amma or Hubby dear about what the boys or Konda say. Like last week Konda had given me her lunch weekly menu and was insistent that I follow the menu strictly. When I saw that I had to make Fried rice, I was able to convince Peddu about it but Chinnu said he doesn't want it. I said I am not running a restaurant and he has to carry that for his lunch too. He threatened me saying he will not eat. When I came back home in the evening, Peddu rushed in to say he loved the rice and wanted it for next day also, while Chinnu was having a cross face. Looking at me, he said "I didn't eat, but my teacher fed the rice to me" Imagine saying that was a pause. He was so clear in his likings and that statement was so hilarious when he said in telugu. There have been so many other antics that I now see I haven't recorded. The way the boys have started talking, with their innocence and the smart way they think for every small thing, makes the days so wonderful. Looking at Konda, I wonder all of sudden where is my baby! She is all the typical pre teen, yes kids these days looks like they become teens by 10!

Anyway coming back to the recipe, this is a wonderful protein packed stir fry, very delicious with sambar or dal. If I am not making Podalanga Kootu, it's this stir fry that's made.

Check out how to clean or prep Snake gourd in Spice your Life. We are running the 10th edition of Blogging Marathon from today and I decided to take up Preps and Preserves.

Split Yellow Moong dal is called in tamil Paasi paruppu / Payatham paruppu / siru paruppu

Sending this to Priya for her event Cooking With Seeds-Mung/Moong Beans

Step by step picture Recipe

Snakegourd Stir Fry with Moong dal 
Ingredients Needed:

Snake gourd / Podalanga / Potlakaya - 1 medium (this is not the long ones)
Split yellow Moong Dal / Payatham paruppu / Paasi paruppu- 1/2 cup
Salt to taste
Red chili flakes - 1/2 tsp
Oil - 1 tsp
Fresh coconut, grated - 2 tsp

Tempering

Dry Red Chili - 2 -3 (spicy varities)
Mustard Seeds, Urad dal - 3/4 tsp
Cumin Seeds - 1 tsp
Curry leaves few

How to make Paasi paruppu Podalanga Poriyal

Refer how to clean or prep Snake gourd and follow the process. Once you have squeezed out the vegetable from salted water, add 1/2 water and microwave for 10 mins.

In another mw bowl, wash and micro moong dal for 10 - 15 mins. Once done, drain the vegetable and keep it aside.

Heat a non stick pan with oil, add the seasoning ingredients. When the mustard pops, add the cooked snakegourd. Saute well. This takes about 5 mins. Then add the cooked dal and mix well, add salt and chili flakes. Simmer for 5 mins, then add the grated coconut finally and switch off.

Serve with Rice and Sambar as the side.

Lunch Box Series : LBS#54 ~ Beans Paruppu Usili!

Its been raining all of last week and through the weekend too. Naturally there is nothing more beautiful than being welcomed by a rainy morning, forget about the fact of navigating your way through it to office. Konda's exams got over by Saturday and it also saw us being tensed over the boys's admission results. We were naturally excited seeing their names, though secretly I hoped they will be featured in the second list. Yes, its one of those cases of having it best when it comes last too. By then, our school of choice will also announce and we need not worry about requesting for refunds from this school etc. But life never offers everything on a plate. And one look at the disappointed parent's, we counted out blessings and came away.

Having one school confirmed, we still went to attend the interview at the third school, much against our wishes. We were not keen but just took them anyway. From the moment we got on, we sensed the boys were not in the right mood. But I was actually happy knowing I wasn't wrong in judging my boys wrongly! Imagine being shocked out of your socks by such angelic expressions and correct answers in the previous two schools. I couldn't believe for a moment they were my boys..:)) I always knew it was the angel playing on these elves. Well I finally had it confirmed after their performance in this final school.

The moment we went in for the interview, one teacher asked Peddu his name. He was giggling away and with his cheeks bolted nodded no for a reply. Chinnu openly said he is not going to answer! The teachers (much shocked, tried not to show it) then showed them a puzzle and asked them to put assemble, as defiant they took some other object and started playing with it. Both of us were red with embarrassment on not knowing what to do with their behavior. Though the teachers were sweet and understanding to the fact that a 3 year old can have loads of mood swings, this was taking to extremes. I was sad knowing that we missed a chance at getting admission to one of the best schools. Anyway a bird in hand is worth hundred on fly, goes the adage!

Life can be unpredictable and it can offer many surprises. We learn from each of them. For past few days I have been on a philosophical vein, never more on my best. Whether I make myself understood or not, please bear my rants!

Saying that, since this being a cooking blog can't run away without sharing a recipe right. And Beans Paruppu Usili is my most favorite of all.

Paruppu Usili which is typically made by Tamil Brahmins has always been my all time favorite. I remember having this in wedding feast and used to just love it. During childhood, Amma somehow never got around making this at home often. So the only occasion that we get a chance are the wedding feasts. So it was really a fun filled affair for me.

Once I started cooking, I, of course made sure to remember all those dishes and finally once got down preparing it. Then there has never been a stop. I now make it quite often not just for its taste but it's protein filled pack. The first time I made, I ended up making so much that I forced everybody to eat saying it's good for health. This time round managed to make just enough.

Today's Lunch Box had

Valai Thandu Kootu
Beans Paruppu Usili
Curd Rice

Beans Paruppu Usili

Soaking Time : 30 - 40 mins
Preparation Time : 10 mins
Cooking Time : 30 mins

Ingredients needed:

Bengal Gram - 100 gms
Beans - 150 gms
Red Chillies - 4 - 5 long
Salt to taste

Seasoning
Mustard seeds + Urud dal - 1/2 tsp
Curry leaves few
Asafetida a pinch

Method to prepare.

Soak Channa dal in water for 30 mins.

Chop beans to fine pieces. Parboil it in a pan with half a glass water.

Drain water from the channa dal and coarsely grind it with red chillis.

Heat a kadai and add mustard, curry leaves. Once it splutters, add dal mix and cover and cook in sim for 10 mins. Stirring frequently to ensure it doesn't get burnt. Sprinkle water if it gets dry.

Then add boiled beans and mix well. Simmer with lid for few minutes.

Goes very well with Sambar!

I was thinking what I should make for My Legume Love affair. And this came to mind. I know Channa dal is something we use everyday, yet this simple dish can bring me so much joy.

Its a great pleasure to host My Legume Love affair 18th edition in my blog, an event started by Susan.

Hope you are all getting ready to send me some! Wish this gentle reminder is enough!

Baby Corn, Potatoes Stir Fry in Microwave!

It's been raining the past two days. Well can declare that a seemly winter is here finally!, though you can hardly call this very chill. As always, it rains in the night and by morning mostly it is just drizzling. The roads are really bad with full of water clogging all over. You really have to fight your way out at places. But when you past that and have the road a bit free and for yourself, you can really enjoy! The cool weather with slight drizzling, you can but only ride slow to enjoy the serene feeling.

I always think certain dishes I should plan and cook, but procrastination has become my second name. Our renovation has come to some manageable stuff, still long way to get better. So I hardly can cook much to experiment. Of course, I offer that as an excuse! When Suma decided on Fresh produce for this month's Microwave Cooking, I thought I would do one of those gravies with vegetables. But then that has to wait. Meanwhile, here is yet another simple way of making potatoes combined with baby corns for a quick sides for rice or chapatis!

Before I jump on to the recipe, wanted to share that I have invited PJ to share her knowledge as a dietitian to talk about Nutrition for Children, do check it out!

Baby Corn, Potatoes Stir Fry in Microwave!

Ingredients Needed:

Potatoes - 2 medium
Baby Corns - 4 nos
Turmeric powder a pinch
Salt to taste
Red Chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp

Seasoning
Oil - 1 -2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 4 -5

Method to prepare:

Wash and peel potatoes and chop into 1" pieces. Remove the husk from the baby corns, chop into same size as of potatoes.

In a microwave safe bowl, take the chopped vegetables, add enough water to cover it. micro for 5 mins. Stir in intervals of 2 minutes.

It will not be fully cooked, but drain the water.

If you are using the same bowl, wipe it clean, add the oil. Micro for 1 min for the oil to get hot. Add in the seasoning ingredients and micro for another min.

Then add in the drained vegetables, add salt and turmeric. Micro for 3 mins. Stir again, add in the chili and coriander powder.

Micro for 5 mins, stirring in intervals. Check if it is done, else micro for another 2 mins.

Finally sprinkle the garam masala.

This is mostly semi done, but I like that way.

Sending this to Suma who is hosting the Microwave Easy Cooking event, themed on Fresh produce!

Lunch Box Series : LBS#45

Zipping past the signal, my eyes fell on a pinkish tiny tot footwear. A zero size girl baby's lone right one. All within a fraction of a minute, it registered to me that it was pretty one and my heart went out to the mother who will be missing out a lovely memory. If she was like me, who would store the first things your baby had, then I felt out for that nostalgia memories will give. I still have the first slip on that Konda had, those lovely blue tiny slippers. When Athamma was telling me that I should get sandals instead of buckled ones, I remembered Konda's and I knew both my boys will fight over it. Konda had many things in double, which the boys now use and she feels so proud about it. Yes, I guess its a great feeling that your siblings use your things and love it on the top!

While the boys are picking up their language, most of it is still baby talk. And each word sounds honey to our ears. Like the other day, Peddu was telling Athamma something and she didn't understand what he was trying to say. He immediately said, "how many times should I repeat, you are not doing as I told you, baad gurl!" Of course all this in his own language, I had to ask him to repeat to understand the conversation. And was laughing for ages remembering Athamma's shocked expression hearing herself being called a bad girl. Peddu keeps up his sing song, "Nanni Goodd Gurl, Chinnu Good Gurl or Bad gurl" depending on the situation.

Before I forget, I entered Konda's rangoli pictures in Chitra Amma's 'Kitchen Masterpiece' event. I know these weren't the best of hers nor in the event, but I couldn't find the other pretty ones that she had done. Running out of time, I knew I can't miss it and Dibs was kind enough to select Konda as one of the winners in the draw. I know my daughter will be so happy knowing it!

Today's Lunch Box had

Bendakaya Sambar
Palak Aloo Sukha
Rice
Curd Rice


Palak Aloo Sukha

Ingredients Needed:

Potatoes - 250 gms
Spinach / Palak - handful leaves
Onion - small one
Cumin seeds - 1 tsp
Cumin powder - 3/4 tsp
Chili powder - 3/4 tsp
Turmeric powder a pinch
Mustard Seeds - 1/2 tsp
Salt to taste
Oil - 2 tsp

Method to prepare:

Peel Aloo and cut into cubes of 2 inches size. Wash palak and chop roughly.

In non stick pan, heat oil, add mustard seeds and jeera seeds. Then saute the onions till brown. then add palak, along with turmeric and salt. Simmer and cover with lid. After 5 mins, add the chopped aloo and cover with lid.


Once the aloo is half tender, add all the spice powders and cook till the aloo is tender.

Remember to stir in between frequently else aloo might get burnt.

This went very well with sambar!

Enjoy a great weekend!