Snake gourd stir fry | Pudalangai poriyal | Snake gourd fry
Snake gourd stir fry or Pudalangai poriyal is a simple Tawa vegetable fry and served as a side dish for rice, dosa, and roti.
Besides this Pudalangai poriyal is the best combination for any tamarind based gravy like vendhaya kuzhambu.
Like any other usual poriyal variety following the same method with slight modifications. Snake gourd is one of the easy to cook as well as easy to digest simple vegetable. Hence perfectly suitable for a kids meal. The inner soft flesh without any fiber threads makes it user-friendly and customizable.
Moreover, this snake gourd (Pudalangai/pudalakaya) has lots of health benefits too which makes it an important veggie in an Indian pantry.
I would like to point a few of them.
Snake gourd functions as an expectorant that relieves severe phlegm and pus found in respiratory tracts and sinuses. It relieves chest infections and soothes irritation caused by continued coughs. The healing properties found in the vegetable work as a shield against factors that cause a stuffy nose and breathing problems.
Besides, Snake gourd relieves acidity and eliminates toxins.
In addition to that, Snake gourd eliminates various toxins from the body, help enhances our metabolism to keep your gut fresh and germ-free. Moreover, it also helps maintain a bowel movement and can also help you curb constipation.
Please check out my earlier snake gourd post “Pudalangai kootu“.
For similar poriyal varieties click here:
Watch the quick video here:
Snake gourd stir fry | Pudalangai poriyal | Snake gourd fry
Ingredients
- Medium size snake gourd pudalangai
- 3 tsp oil preferably coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp gram dal
- 1 tsp urad dal
- 1 big onion
- Few curry leaves
- ½ tsp turmeric powder
- ¾ tsp salt
- ¾ tsp sambar powder or ½ tsp chilli powder
- ¼ cup water
- 3 tbsp grated coconut
Instructions
Preparation:
- Clean and chop snake gourd into fine pieces. Discard the middle seed portion.
- Chop onions.
- Grate coconut.
Recipe to make Pudalangai poriyal:
- Heat oil in a pan, add mustard seeds and cumin seeds.
- Let them splutter and add gram dal and urad dal. Fry the dal to golden brown color.
- Add chopped onions with few curry leaves, saute until the onions become soft.
- Put turmeric powder, sambar powder, and salt.
- Mix the spice powders with onions and add chopped snake gourd.
- Sprinkle a quarter cup of water, cover with a lid and cook for 10mins in medium flame.
- After ten minutes, open the lid. Snake gourd absorbs the water completely, by this time and becomes soft.
- Saute for few minutes to let the extra moisture evaporate.
- Finally, add the grated coconut, give a quick stir and switch off.
Notes
Nutrition
Preparation:
- Clean and chop snake gourd into fine pieces. Discard the middle seed portion.
- Chop onions.
- Grate coconut.
Recipe to make Pudalangai poriyal:
- Heat oil in a pan, add mustard seeds and cumin seeds.
- Let them splutter and add gram dal and urad dal. Fry the dal to golden brown color.
- Add chopped onions with few curry leaves, saute until the onions become soft.
- Put turmeric powder, sambar powder, and salt.
- Mix the spice powders with onions and add chopped snake gourd.
- Sprinkle a quarter cup of water, cover with a lid and cook for 10mins in medium flame.
- After ten minutes, open the lid. Snake gourd absorbs the water completely, by this time and becomes soft.
- Saute for few minutes to let the extra moisture evaporate.
- Finally, add the grated coconut, give a quick stir and switch off.
Tips:
1) Use fresh snake gourd for better taste.
2) In addition to that, for sauteing you can use coconut oil for Kerala touch and enhanced flavor.
3) Lastly for those who don’t have sambar powder, replace it with chilli powder.
You may like following other recipes:
Beetroot poriyal | Beetroot stir fry
Radish paratha | Radish stuffed paratha| Mooli paratha
Vazhakkai roast | Vazhakkai varuval | Raw banana fry | Raw banana roast
