Moong daal Bottle Gourd Curry and Coconut Chutney

Yesterday I made moong daal bottle gourd curry, it reminded me of my mum. She used to make this curry for my brother, who is the big fan of this moong daal bottle gourd curry. In those days I was not interested to eat this. So she used to prepare for me tamarind coconut chutney. I love this chutney with ghee and hot rice combination. But last time when I went to India I asked my mum this moong daal bottle gourd curry for me...???? I don't know Why... suddenly I got interest about this.

This Coconut Chutney is famous in our area as "kobbari pachadi". This kobbari pachadi is totally different to coconut chutney. but there is no English word for this....... because I mentioned the title as coconut chutney :( . This moong daal bottle gourd curry is very good for us in summer, it reduces body heat.

Coconut Chutney

1/2 Coconut grated or cut into peaces ( my mum used to grated one)
lemon size Tamarind
small peace of Jaggery ( it depends on your taste)
1 Tbs Coriander Seeds
1/2 Tsp Cumin
1 Tsp Urad daal
3 to 4 dry Red chillies
1 Tsp oil
Salt

Heat oil in a kadai and add cumin, coriander seeds, urad daal and red chillies and fry on medium heat till urad daal turns a little brown. Grind all these fried staff for one mint then add coconut, tamarind, jaggery and salt. Grind while adding less quantity ( 1 tbs water) of water.
serve with warm rice and ghee.

Moong daal Bottle gourd curry

Bottle gourd - 3 cups(chopped into medium size peaces)
Moong dal - 1 cup
Green chillies - 4
Onion - 1 small
Tamarind - lemon size
Jaggery - 1 tsp (optional)
Salt
Turmeric

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds
1 tsp Urad dal
2 Garlic pods
5 Curry leaves
2 Dry Red Chillies

Green chillies and onion chopped into slices.
Soak the tamarind in one cup of water.
Wash the moong daal in water.
Take a pan add chopped Bottle guard, Onions, Chillies, Turmeric powder and washed moong daal and cover with lid (bottle gourd will lose some water itself, so no need to add any water),let them cook till moong daal cooked three fourth. If You cook more, the vegetable and daal will get smashed the dish will not come tasty.Keep checking it in between if it is sticking to the bottom of the pan. You can add a little water if it becomes too dry.
Then add salt and tamarind juice to this moong daal and mix it well. Let them cook for 5 mints.
Now for seasoning heat oil in kadia fry cumin,mustard, urad daal, garlic, red chillies, curry leaves till done and pour on daal vegetable.
Daal will get smashed in cooker so cooker is not good for best result.