Wednesday, June 15, 2011

PADAVALA KAI ( SNAKE GUARD ) PALYA

Padavala Kai/Snake gourd is one of the healthy vegetable that should be used more and more in our cooking. According to Ayurveda, Snake Gourd / Padavala Kai is rich in medicinal values that helps to take care of our body system.




I have used Padavala Kai/ Snake Gourd, coconut, mustard seeds, red chilly powder etc.
This Padavala Kai Palya is one of the traditional dish of our Native Udupi. / Dakshina Kannada.

Let us see some benefits of eating Padavala Kai / Snake gourd in our diet.
Snake gourd / Padavala Kai helps to detoxify the body.  It helps to improve digestion and provide strength and immunity to our body. It helps to treat diabetes and good for weight loss. It is rich in protein, soluble fiber and carbohydrate. It is rich in minerals like phosphorus, calcium, niacin, thiamin, magnesium, zinc, protein and vitamin A, vitamin E, Vitamin D, Vitamin B6, Vitamin B 12, and Vitamin C. They are rich in anti inflammatory properties.
Snake gourd Juice/Extract can be used to improve your scalp disorders and dandruff problem. It is low in calories.
Snake gourd helps to improve your skin health. It is said to be packed with multivitamins and helps to grow skin tissues quick. It is also good for good complexion and slow down the aging process. It has cooling and healing properties in it, helps to soothe skin irritation and allergies.


Padavala Kai /Snake Gourd Palya is a dry curry and you can have almost all the main dishes with it.


This is one of the traditional curry from Udupi/Dakshina Kannada.

No onion or garlic is used in this curry.

Lets see the recipe now:

Things Needed :

To Cook :
Padavala Kai : 2  : Small size

To Grind : 
Coconut : 2 to 3 Tablespoons
Red chilly powder : 1 Teaspoon
Mustard Seeds : 1/2  Teaspoon
Tamarind : Very small / One pea pod size

To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 5 to 6
Oil : 1 tablespoon

To Add :
Coriander Leaves : 2 sticks
Jaggery : 1 Tablespoon .( optional ).
Salt : to taste
Turmeric powder : a pinch
Ground Spice Powder :

Method :

1. Wash and cut padavala kai into small pieces. Cook till they turn soft.

2. Grate coconut and dry grind  it with red chilly/chilly powder, 1/2 teaspoon of mustard seeds.


3. Keep a pan on the fire and heat. Put a tablespoon of oil. Add mustard seeds and urid dal.
4. Add curry leaves once the mustard seeds splutter. Add cooked padvalakai/snake gourd pieces.


5. Mix it well and add turmeric powder.
6. Add jaggery, salt and stir once. Let the moisture completely disappear.

7. Add ground mustard and coconut mixture.
8. Now mix it nicely and cook for 2 minutes.


9. Shift the curry to a serving bowl and serve with hot rice or your choice of main dish.


Note : 


The vegetable should be cooked till it is soft. You can add water if required. Add coconut mixture when the water dries up completely from the cooked vegetable so that palya taste better. Adding jaggery is an optional. Add a spoon of fresh ghee turns Palya more tasty.
Time : 20 minutes.
Serves : 2 to 3.

2 comments:

  1. It is nice to stumble upon your blog and get to know more about Karnataka's adige.

    ReplyDelete
  2. Thanks .....Like your Interest on encouraging others too...

    ReplyDelete

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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