Todays recipe “Pudalangai Poriyal” is a simple side dish for south indian meals. Snake Gourd / Pudalangai is very rich in fiber, increase hydration in body and most of all it strengthens the quality of your hair and aids in weight loss… hey then,I’m in! no matter whether I like it or not. This gourd is typically not anybody’s favorite, we all just eat it because its made …..with no big enthu what so ever!
But some snake gourd preparation if given the right combo can be considered 🙄 , like this one is not a kootu but a thick chunky poriyal made with Kadhala paruppu compliments well with any kara kuzhambu or puli kuzhambu…. so the day when that puli kuzhambu shows on the table, this poriyal may show up! Lets jump into the recipe to see how its made…..
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| Ingredients | |
| Snake Gourd | 2 cups (roughly chopped) |
| Channa dal / Kadalai Paruppu | 1/4 cup |
| Onion | 1/4 cup (chopped) |
| Green Chilli | 3 (slit open) |
| Mustard seeds | 1/2 teaspoon |
| Split black gram | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Asafoetida | 1/4 teaspoon |
| Curry leaves | a few |
| Turmeric powder | 1/4 teaspoon |
| Salt | 3/4 teaspoon |
| Fresh grated coconut | 2 tablespoons |
| Oil | 1 tablespoon |
Lets make this Pudalangai Poriyal
To start with soak Channa dal / Kadalai parruppu for 30 minutes in hot water. If you have time soak longer in regular room temperature water. Clean the snake gourd – wash and slightly scrape the outer skin (do not use a peeler instead use a regular knife). Then cut lengthwise, using a spoon, scoop off the sponge like tissue, then cut into small pieces and keep it aside.
Drain all the water from the soaked channa dal and take them in a bowl along with the snake gourd pieces… sprinkle little salt and turmeric. Add just 1/4 cup water to it.
Place this pan in a pressure cooker filled with some water and pressure cook for 2 whistles.
Once done, you will that the dal cooked just the way we need… soft but firm. The dal will be cooked fully but not mushy and the snake gourd will be also soft but retain its shape. Keep this aside.
Heat some oil in a kadai (that kadai of mine is not so appealing but it makes good poriyal, so ignore that part) temper with mustard seeds, split black gram, cumin seeds and curry leaves. Sprinkle some asafoetida powder.
Saute chopped onion and green chilies along with tempering until they turn slightly translucent.
Now add the cooked dal and snake gourd along with the juice that usually settles to the bottom when pressure cooked.
Saute till all the water evaporates and the veggie mix becomes thick. (Do not stir often it may break the dal and will make it mushy, let it cook over medium flame until all the water evaporates) You may check for salt and add accordingly at this stage and switch off!
Finally generously garnish with fresh grated coconut and finish.
This was one of our weekend lunch…. Vendhaya Poondu Kuzhambu, Pudalangai poriyal, Keerai masiyal and appalams… check out Instagram page for more stories.
Check out Pudalangai Kootu and another version of Pudalangai Poriyal recipe.
Notes
- Serves 3 as side dish.
- Soaking channa dal for 1 hour in room temperature water can make them cook perfectly in 2 whistles or soak them in hot water for 30 minutes.
- Making this poriyal with coconut oil… will be out of this world, try it.
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