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.
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
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.
Nutrition
Calories: 200kcal
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