Lunch Box Series : LBS#36

Published: Jun 20, 2008 · Modified: Sep 23, 2020 by Srivalli · 19 Comments

Its been quite sometime since I have been to a vegetable market. I remember going to those a decade back. There were times when I used to take Amma in the bike and we both will check out, all the fresh vegetables and bring back a load. I even remembered how much a kilo of tomatoes costed the previous time and that even used to be a topic for discussion for a while. And those times when we decided to make Cauliflower Manchurian, we scour the market for Spring Onions and full bloomed Cauliflowers. During the Cauliflower season, you will find every nook and corner selling these in push carts.

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Then came the concept of vegetable supermarkets. All fresh and neatly packed in covers, these shops used to charge you more in the initial period. Now they sell at almost the same cost as the local market. Dad has always taught us to think quality is the best in whatever we buy. He never approves of getting things in sales. So he was one happy person who he saw these shops emerging. Vegetables washed and neatly packed, all ready to use. When he makes a visit to these, he comes back with too many things and Amma used to complain. He used to tell her, cook 4 vegetabls for a meal. Then it used to be a big task for Amma to come out with dishes using four different vegetables.

These days, in most of these vegetable supermarkets, they even sell packets with freshly chopped vegetables. Its packed based on the type of curry you want to make. I am yet to try those, though I have heard my friends saying its good. I really wonder how much time will it take them to chop few vegetables!

Anyway coming to the visits to vegetable shop, these days its hubby who does it. And I told him to get some different vegetable on this visit. Every other day, its the same veggie for Sambar or for Puloa. I was really getting bored. We make Kootu with Snake gourd, Chow chow. And of course, anything can go into Sambar. So I was wondering what different veggie he is going to bring. Well he got the same ones, but asked me to try something different! He said why don't you try something different from the same old Pottalakaya or Pudalankaai Kootu!! Well what do you expect, I made a poriyal out of Snake gourd, I guess its different! Of course with moong dal to make it healthy!

Today's Lunch Box had

Mulakaya Sambar ~ Drumstick Sambar
Pottalakaya or Pudalankaai Poriyal - Snake Gourd with Moong Dal
Cumin Pepper Rasam
Curd Rice

Pottalakaya or Pudalankaai Poriyal - Snake Gourd with Moong Dal

Cooking with Snake Gourd is quite interesting. You can do bajjis, Kootu and not to mention this Poriyal. This actually tasted great!

Ingredients Needed:

Snake Gourd - 100 gms
Yellow Moong Dal - 50 gms

Seasoning:

Mustard Seeds + urad dal - 1/2 tsp
Red chillies - 4 broken.
Curry leaves
Salt to taste
Oil - 1 tsp

Method to prepare:

Scrap the outer skin and chop into fine pieces of 1 inch size. Soak them in Salt water for 10 mins. And squeeze them well.

Meanwhile, par boil the moong dal to half done. If you like your poriyal to be well mixed, you can fully cook it.

Heat a kadai with oil. Temper it with Mustard Seeds and Urad dal. Then add the curry leaves and broken dry chilies. Fry for 1 min.

Then add the squeezed snake gourd and add salt. Simmer for 10 mins. It should be cooked. Once its done, add the cooked moong dal and mix well.

Taste great as a side for Sambar!

Reminder: Entries for Roti Mela can keep coming on!!!

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