Cooking web notes

Snake gourd consist of substantial amount of moisture and little protein, fiber, fat and carbohydrate. Its mineral and vitamin contents are calcium, iron, phosphorus, substantial amount of carotene, little thiamine, riboflavin and niacin. I love to have three or atleast two different chutneys with dosas or idlis for my morning breakfast when i was kid, my mom usually make coconut chutney used to make out different chutneys with either veggies or with veggie's peels as chutneys just for me..One among those chutneys is her famous snake gourd seeds chutneys,she never ever trashed snake gourd seeds where she used to make out chutney with this seeds and i do prepare her version of chutney with snake gourd seeds..but this time i tried by adding few bellpepper chunks to this spicy,tangy and delicious chutney which turned out prefectly and suits fabulously as side dish for breakfast dishes and rice dishes...My H loved this chutney with curd rice and sambhar rice, he just enjoyed having this tangy chutney...This chutney can be conserved for a week in fridge and can have this chutney even as spread over some toasted breads..


1cup Snake Gourd Seeds
2tbsp Chana dal
1cup Bellpepper pieces
4nos Dry red chillies
1tbsp Coriander seeds
2tbsp Urad dal
1no Tamarind (blueberry size)
3tbsp Coconut (grated)
Oil
Salt
1/4tsp Mustard seeds
5nos Curry leaves


Heat a tsp of oil and saute together the snake gourd seeds and bellpepper pieces until they get cooked...fry in the same oil, chana dal, urad dal, red chillies, coriander seeds, coconut, tamarind one by one until they turns golden brown...grind together with enough salt as a coarse paste...heat again few more oil and let splutters mustard seeds and fry the curry leaves, add the grounded coarse paste of both bellpepper and snake gourd paste and cook until they turns as thick paste..

Serve as side dish!!!!