Snake Gourd Whole Moong Rice

Snake gourd known as podalangai in Tamil, is a very humble, affordable and a very healthy vegetable, but sadly not a favourite to many. It’s rich in fibre, has lot of water making it a very ideal vegetable for pregnant and lactating women. Also, it’s low in sodium and potassium which makes it a good option to be included in renal diet with restricted sodium and potassium intake. It has very less carbohydrate, making it a good option for people who diet.
Snake gourd poriyal ( stir fry) and kootu ( gravy made with dal) are the most common dishes made with snake gourd. But it can be used more varieties.
Few days back, I made rice with snake gourd and whole moong dal for lunch. It’s my own recipe and as always it just fell in place as I started making the rice. It’s very easy to make with easily available ingredients at home. It came out very well indeed and my family enjoyed it very much:)

Ingredients
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Basmati rice – 1 cup
Cooked whole moong – 1 cup
Chopped snake gourd – 2 cups
Chopped onion – 1/2 cup
Pepper powder – 1/2 – 1 tsp
Coconut oil – 2 tbsps
Salt to taste
For tempering
—————-
Grated fresh coconut- 4 tbsps
Mustard – 1 tsp
Split urad dal – 1 tsp
Cashew nut – 2 tbsps
Green chillies – 2
Curry leaves – 2 sprigs
Hing – a big pinch
Coconut oil – 1 tbsp
Method
———–
Wash and soak basmati rice for 10-15 mins. Drain and keep it aside.
Heat 2 tbsps of coconut oil in a pan.
Add chopped onion and sauté till it turns pink.
Add the chopped snake gourd and sauté for few seconds.
Now add the drained basmati rice, pepper powder and salt to taste.
Mix well and sauté for few mins.
Add 2 cups of water and mix well. Check for seasonings.
When water starts boiling, reduce the flame, close the pan with a lid.
When the rice is almost cooked, add the cooked wholee moong, mix gently and continue to cook till the rice is done.
Take of the gas and let it rest for few mins.
Fluff the rice gently and keep it aside.
To prepare the tempering
—————————
Wash and chop green chillies and curry leaves.
Heat oil in a pan.
Add mustard. When it starts spluttering, add urad dal, cashew nuts and sauté for few seconds.
Add the chopped green chillies, curry leaves, grated coconut and hing.
Mix well and sauté till the coconut turns golden.
Add this tempering to the cooked rice. Mix well with a light hand.
Serve the rice hot with any vegetable gravy, chips and raita:)

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